Description
A quick and easy recipe for sautéed mushrooms with spinach, perfect for a side dish or a light meal.
Ingredients
Scale
- 1 tablespoon olive oil or butter
- 2 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced (cremini or button work great)
- 4 cups fresh spinach
- Salt and pepper, to taste
- Optional: a squeeze of lemon juice or a sprinkle of red pepper flakes
Instructions
- In a large skillet over medium heat, add the olive oil or butter and let it heat up.
- Add the minced garlic and sliced mushrooms. Sauté for about 6–8 minutes, stirring occasionally, until mushrooms are golden brown and tender.
- Toss in the spinach and cook for 2–3 more minutes, just until wilted. Stir everything together.
- Add salt and pepper to taste. For extra flavor, finish with a squeeze of lemon or a pinch of red pepper flakes.
- Serve warm as a side dish or over rice, pasta, or toast for a simple meal.
Notes
- For a vegan option, use olive oil instead of butter.
- This dish can be customized with other vegetables or herbs.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg