Ingredients
- 6 oz fresh baby spinach
- 8 oz mushrooms (cremini, white button, or mixed), sliced
- 1 tbsp olive oil or butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/4 cup finely chopped onion or shallot (optional)
- 1 tsp lemon juice or balsamic vinegar (optional)
- 2 tbsp grated Parmesan or a pinch of red pepper flakes (optional toppings)
Instructions
- Heat olive oil or butter in a large skillet over medium heat.
- If using, sauté chopped onion or shallot for 2–3 minutes until softened.
- Add sliced mushrooms, season with salt and pepper, and cook for 6–8 minutes until they release moisture and turn golden brown.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add spinach and toss to combine, cooking for 1–2 minutes until wilted.
- Optional: Add a splash of lemon juice or balsamic vinegar for brightness.
- Serve warm, topped with Parmesan or red pepper flakes if desired.
Notes
- Don’t overcrowd the pan to avoid soggy mushrooms.
- Frozen spinach can be used—just thaw and squeeze out excess liquid.
- Use a mix of mushrooms for deeper flavor.
- Customize with toppings like pine nuts, feta, or a splash of cream.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 portion (1/3 of recipe)
- Calories: 110
- Sugar: 2g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg
