Recipe Type: Bake, Bon Appetit, Fall, Healthy, Mushroom, Peanut Free, Pescatarian, Potato, Side, Spinach, Sweet Potato/Yam, Vegetarian, Wheat/Gluten-Free
Ingredients: 1 bay leaf, 1 teaspoon minced fresh rosemary, 1/2 cup chopped onion, 2 6-ounce bags fresh baby spinach, 2 large eggs, beaten to blend, 2 tablespoons chopped fresh parsley, 4 4- to 5-inch-diameter portobello mushrooms, 4 tablespoons freshly grated Parmesan cheese,6 garlic cloves, peeled, left whole, 6 teaspoons olive oil, 8 ounces red-skinned sweet potatoes (yams), peeled, chopped, 8 ounces white-skinned potatoes, peeled, chopped
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This information is per serving.
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