This post may include affiliate links; see our disclosure policy.
This easy sautéed spinach and mushrooms recipe pairs cremini mushrooms with spinach, garlic, and lemon for a bright, healthy side dish! Ready in 10 minutes, it’s great for busy weeknights or for grilled cheese, lasagna, or pizza toppings.
So I’ve tested countless variations of sautéed vegetables over the years, and here’s a new combination I found that’s worth getting excited about: sauteed spinach and mushrooms! Maybe it sounds less than revolutionary, but I’ll have you know that my family is obsessed with this easy side dish every time we make it!
I love how a few flavor secrets transforms these two simple ingredients into something that’s both comforting and fresh. The earthiness of cremini mushrooms with bright lemon juice and a sprinkle of Parmesan cheese is beyond delicious! I usually make this as a easy side dish, but it’s also the perfect pizza topping or addition to a gourmet grilled cheese!
5-Star review
“This is so yummy and bright! We had it as a side with some chicken. I loooovee spinach and mushrooms as a combination, and this was fantastic with the lemon and parm. Made for a wonderful side that wasn’t heavy. I will be having some for lunch as part of a grilled cheese!” -Tanvee
Ingredient spotlight: baby bella mushrooms
For this recipe, I like to use baby bella mushrooms, also called cremini mushrooms. These have so much more flavor than basic white button mushrooms. They’re actually the same variety as portobello mushrooms, they’re just harvested earlier.
Baby bellas hold their shape when sautéed and their meaty texture makes this side dish feel very satisfying. If you can’t find baby bellas, regular white button mushrooms work too. You can also use other types of mushrooms like shiitake mushrooms.
Pro tips for sauteed spinach and mushrooms
Through countless batches of sautéed vegetables, I’ve learned a few tricks that make all the difference:
- Don’t overcrowd the pan. Use your largest skillet. If you’re doubling the recipe, use a larger skillet or cook in batches. Crowded mushrooms steam instead of sauté, so you’ll miss out on the browning.
- Add garlic at the right moment. I wait until the mushrooms are nearly done before adding minced garlic, which prevents it from getting over cooked and infuses a stronger flavor.
- Finish with brightness. The fresh lemon juice and final pinch of salt are essential for balancing the flavors. Make sure to buy a fresh lemon: bottled juice just doesn’t cut it flavor-wise.
A few serving suggestions
This sautéed spinach and mushrooms recipe is great as a healthy side dish, but it’s also incredibly versatile. Here are my favorite ways to use it:
- Pizza topping: Add it to our margherita pizza or cheese pizza.
- Grilled cheese filling: Stuff it between slices of crusty bread with melted cheese to make a gourmet grilled cheese, or try grilled cheese in the oven.
- Lasagna layer: Use it as a filling layer in vegetarian lasagna for added nutrition and flavor.
- Pasta: Toss it with your favorite pasta shape: it’s great with creamy goat cheese pasta or simple marinara sauce.
- Eggs: Fold it into morning scrambled eggs or a classic omelette.
- Grain bowl: Serve in a grain bowl over quinoa or farro with a drizzle of tahini dressing for a healthy lunch.
Storage and reheating tips
This recipe keeps well in the refrigerator for up to 4 days. Store it in an airtight container and reheat gently in a skillet over medium heat. (I don’t recommend freezing this dish, as it becomes quite watery when thawed.)
Dietary notes
This sauteed spinach and mushrooms recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free. It’s also Mediterranean diet friendly.
Sauteed Spinach and Mushrooms
This easy sautéed spinach and mushrooms recipe pairs cremini mushrooms with spinach, garlic, and lemon for a bright, healthy side dish! Ready in 10 minutes, it’s great for busy weeknights or for grilled cheese, lasagna, or pizza toppings.
Ingredients
- 16 ounces baby bella (aka cremini) mushrooms*
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- Fresh ground black pepper, to taste
- 2 garlic cloves, minced
- 5 ounces baby spinach leaves
- 2 tablespoons fresh lemon juice
- 1 sprinkle grated Parmesan cheese
Instructions
- Clean the mushrooms, then slice them.
- In a large sauté pan or skillet, heat the olive oil over medium high heat. Add the mushrooms and cook for 4 minutes, stirring often. Add the kosher salt and a few grinds of black pepper and cook 2 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender.
- Add the garlic and cook 1 more minute, then add the spinach and cook 2 minutes until the spinach is wilted.
- Turn off the heat and add lemon juice and 2 pinches of salt and stir. Taste and add more salt or fresh ground pepper as necessary. If desired, garnish with a sprinkle of Parmesan cheese. This would be great in a grilled cheese, as a lasagna filling, or a pizza topping!
This is so yummy and bright! We had it as a side with some chicken. I loooovee spinach and mushrooms as a combination, and this was fantastic with the lemon and parm. Made for a wonderful side that wasn’t heavy. I will be having some for lunch as part of a grilled cheese. And your idea of including this in lasagna or as a pizza topping is so clever! Will definitely be trying that soon.