Description
Sautéed mushrooms with spinach is a delightful dish that combines the earthy, savory flavors of mushrooms with the nutrient-packed goodness of fresh spinach. This quick and easy recipe is the perfect go-to for a healthy, satisfying meal or a flavorful side dish.
Ingredients
- 2 cups fresh mushrooms (button or cremini), sliced
- 4 cups fresh spinach, washed and drained
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon balsamic vinegar (optional)
- ¼ teaspoon red pepper flakes (optional)
- Fresh lemon juice, for garnish (optional)
Instructions
1. In a large skillet over medium heat, add the olive oil.
2. Add the minced garlic and sliced mushrooms to the hot oil. Cook for 5–7 minutes, stirring occasionally, until the mushrooms are tender and golden brown.
3. Once the mushrooms are cooked, stir in the fresh spinach. Cook for an additional 2–3 minutes, until the spinach is wilted and tender.
4. Sprinkle the sautéed mushrooms and spinach with salt, pepper, balsamic vinegar (if using), and red pepper flakes (if using). Stir everything together well to combine the flavors.
5. Remove the skillet from the heat, drizzle with a bit of fresh lemon juice (if desired), and serve the sautéed mushrooms with spinach warm.
Notes
Leftover sautéed mushrooms with spinach can be stored in an airtight container in the refrigerator for up to 4 days. When ready to reheat, simply transfer the mushrooms and spinach to a skillet and warm over medium heat, stirring occasionally, until heated through. Be careful not to overheat it in the microwave.
- Prep Time: 10
- Cook Time: 10
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 120
- Calories: 1
- Sugar: 300
- Sodium: 10
- Fat: 1.5
- Saturated Fat: 8.5
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 3
- Protein: undefined
- Cholesterol: 15