Mushroom Potato Bake Recipe

Mushrooms and potatoes make for an underrated pairing, and the trick to cooking them together is giving the potatoes a head start in the oven. In this mushroom potato bake recipe, I pair creamy Yukon Gold slices with both portobello and cremini mushrooms, making for a savory, hearty, and completely vegan side dish. We're going for a rustic approach, keeping the skins on the potatoes and coating them in a tomatoey, garlicky, rosemary-infused dressing. As for the mushrooms, the hearty portobellos provide that substantial steak-like bite, and the smaller creminis melt in your mouth while providing plenty of umami depth. The mushrooms get a simple balsamic coating, one that adds a tinge of sweetness and tanginess without overpowering the savory depth of the dish as a whole.

While I love preparing this mushroom potato bake fresh and serving it as a side dish, it holds up well for reheating should you end up with leftovers. Simply spread whatever leftovers you have back out on a sheet pan and bake until warmed through and slightly crisp, or reheat in the air fryer for maximum crispy appeal. I love repurposing the leftovers in the morning, alongside eggs or a tofu scramble, for an unexpected but equally as delicious approach as a dinner-themed one.

To make this recipe, you'll need quite a few produce items, starting with portobello mushrooms and cremini mushrooms. Make sure to select the freshest mushrooms you can find, and if you don't see fresh cremini mushrooms, white button mushrooms would be a good substitute. Then pick up some medium to large Yukon Gold potatoes, and don't be tempted to swap them for russets, which will be a bit too dry and starchy for this dish. Other necessary ingredients to round out this recipe include garlic, fresh rosemary, flat-leaf parsley, a lemon, olive oil, tomato paste, balsamic vinegar, salt, and pepper.

Preheat the oven to 425 F.

Remove the stems and gills from the portobellos.

Slice the portobello mushrooms ¼-inch thick.

In a small bowl, whisk together 2 tablespoons olive oil, tomato paste, garlic, rosemary, ½ teaspoon salt, and ¼ teaspoon pepper until smooth.

Cut the potatoes (with the skin on) into ¼-inch thick slices.

Place the potatoes in a bowl and toss with the sauce until evenly coated.

Spread the potatoes out onto a large, unlined sheet pan in a single layer with minimal overlap.

Transfer to the oven and roast for 20 minutes.

Meanwhile, toss the sliced portobello and cremini mushrooms in the same bowl with the remaining 2 tablespoons olive oil, balsamic vinegar, remaining salt, and remaining pepper.

Remove the pan from the oven and flip the potato slices with metal tongs.

Scatter the mushrooms over and around the potatoes, keeping everything as close to a single layer as the pan allows.

Return the pan to the oven and roast for 20 to 25 minutes more, until the mushroom edges are deeply browned and curling, the potato edges are crisp and golden, and a paring knife slides into a potato slice with no resistance.

Sprinkle parsley and lemon zest over the mushroom potato bake before serving.

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You can certainly add more veggies to the pan if you'd prefer more of a vegetable medley, but the key is staggering the additions properly so they all end up cooked right. Carrots and parsnips will complement the potatoes and mushrooms well. Slice them about ¼-inch thick and add them to the sheet pan with the potatoes, as they'll need more time to cook. Sweet potato slices would be a tasty addition as well. They cook a little quicker than the Yukon Golds, so add them to the pan after the regular potatoes have been cooking for 10 minutes. This would also a good time to add chopped fennel for an herbal flavor boost.

Onions are always welcome in a veggie dish, and slightly sweet red onions would work especially well here. Instead of dicing your onion, cut it into small wedges and add to the sheet pan with the mushrooms. You can also add halved Brussels sprouts at this time as well as cherry tomatoes, or red bell pepper slices for some sweetness and color. Add a pop of greenery by way of chopped kale or Swiss chard, but note that these veggies will wilt very quickly, so add them when there's only about 5 minutes of cook time left. And, if at any point you are getting tight on space, go ahead and pull out a second sheet pan and evenly distribute your veggie medley across both to keep everything as close to a single layer as possible.

The sheet pan method is preferred for this recipe because of the large surface area, which helps produce crispy edges in both the potatoes and mushrooms. But if a sheet pan isn't an option, there are a few other ways to make this dish. To start, a cast iron skillet would work well thanks to its even heat distribution. You can use it in the oven with the same cooking instructions, or you can pan fry the potatoes in oil until golden and tender, then remove them from the pan, and cook the mushrooms separately. Then just toss everything together in the serving dish. This method works great if you don't want to turn on the oven.

To make the recipe in a casserole dish, layer in the potatoes and bake as outlined. Give them a good stir about halfway through. Then add the mushrooms for their designated cooking time, and finish with 5 minutes under the broiler to crisp everything up. It's worth noting that your veggies probably won't get quite as crisp in a casserole dish, since they'll be a bit more layered, but they'll still come out tasting just as good.

The air-fryer is also a viable option, but you'll have to work in batches since most air fryers have a relatively small surface area to work with. It'd be best to reserve the air fryer for reheating smaller batches of leftovers.

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