Sautéed Mushrooms with Spinach
Sautéed mushrooms with spinach are a deliciously simple dish that combines the earthy depth of mushrooms with the fresh brightness of spinach. This quick recipe is ideal for busy weeknights, offering a burst of flavor in just 15 minutes. With aromatic garlic and a drizzle of olive oil, this dish can serve as a stunning side or a light main course. Get ready to tantalize your taste buds with this vibrant, healthy meal!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Side dish
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 8 oz fresh mushrooms (button or cremini), sliced
- 4 cups fresh baby spinach
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Clean and slice the mushrooms.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add the mushrooms in an even layer; sauté for about 5 minutes until golden brown.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add spinach and stir until wilted.
- Season with salt and pepper before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For variations, substitute spinach with kale or add sun-dried tomatoes for extra flavor. A sprinkle of feta can provide creaminess, while red pepper flakes can add a kick. Store leftovers in an airtight container in the fridge for up to three days; reheat gently in a skillet.