Vegetable and Mushroom Skillet with Bread
A quick, hearty skillet of mushrooms, potatoes, and spinach topped with melted cheese, served with crusty bread. Perfect for a fast weeknight dinner or a satisfying breakfast.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 12g
Ingredients
- 2 tbsp olive oil
- 1 medium, diced potato
- 8 oz, sliced mushrooms
- 2 cups baby spinach
- 1 cup, halved cherry tomatoes
- ½ cup shredded cheese
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium-high. Add 1 diced potato and cook, stirring occasionally, until golden and tender, about 8 minutes.
- 2
Add 8 oz sliced mushrooms and cook until they release liquid and brown, about 5 minutes. Season with salt and pepper.
- 3
Stir in 2 cups spinach and 1 cup cherry tomatoes; cook until spinach wilts and tomatoes soften, about 2 minutes.
- 4
Sprinkle 1/2 cup shredded cheese over the top, cover, and let melt for 1-2 minutes until bubbly.
- 5
Serve hot with crusty bread for dipping into the juices.
Tools you’ll need
- Large skillet
- Knife
- Cutting board
- Spatula
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