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
Scale
- 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!
Find it online: https://www.acouplecooks.com/sauteed-spinach-and-mushrooms/