Sauteed Mushrooms with Spinach delivers golden cremini mushrooms cooked down with garlic then wilted baby spinach in buttery olive oil base. This 10-minute vegan side serves 4 as steak topper, omelet filling, or pizza layer with bright lemon-Parmesan finish.
Earthy mushrooms release savory juices that spinach absorbs perfectly. Ready in under 15 minutes for weeknight ease.
Why This Recipe Works
High-heat sear evaporates mushroom water for browning. Garlic blooms without burning on medium. Spinach wilts fast without sogginess. Lemon cuts richness sharply. Parmesan melts into umami silk.
Ingredients & Prep
- 16 oz cremini mushrooms, sliced
- 5 oz baby spinach
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tbsp lemon juice
- Salt, pepper
- Optional: grated Parmesan
Step-by-Step Instructions
- Heat oil and butter in skillet over medium-high; add mushrooms in single layer.
- Cook undisturbed 4 minutes until golden; stir 2 minutes until liquid evaporates.
- Add garlic; cook 1 minute fragrant.
- Stir in spinach handfuls at a time until wilted, 2 minutes.
- Off heat, add lemon juice, salt, pepper; toss. Top with Parmesan if desired.
Flavor Variations
| Variation | Key Add/Swap | Resulting Twist |
|---|---|---|
| Creamy | Heavy cream splash | Silky stroganoff |
| Spicy | Red pepper flakes | Fiery kick |
| Asian | Soy + sesame oil | Umami oyster |
| Cheesy | Gruyere shreds | Fondue melt |
Storage Tips
Refrigerate 3 days; reheat gently. Avoid microwaving to preserve texture.
FAQs
Mushrooms rubbery?
Don’t overcrowd; cook hot and fast.
Spinach watery?
Wilt low heat; drain excess.
Dairy-free?
Skip butter/Parmesan; double oil.
Sauteed Mushrooms with Spinach Recipe
A quick and healthy sautéed mushrooms with spinach dish made with tender mushrooms, fresh spinach, garlic, and olive oil. Perfect as a light side, topping, or simple vegetarian meal.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Sauté
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 2 tbsp olive oil or butter
- 12 oz mushrooms (button, cremini, or baby bella), sliced
- 3 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 4 cups fresh spinach
- 1 tbsp lemon juice (optional)
- Grated Parmesan for serving (optional)
Instructions
- 1. Heat olive oil or butter in a large skillet over medium-high heat.
- 2. Add mushrooms in a single layer and cook undisturbed for 3–4 minutes until browned.
- 3. Stir mushrooms and cook another 2–3 minutes until tender.
- 4. Add garlic, salt, black pepper, and red pepper flakes if using; sauté 30 seconds until fragrant.
- 5. Add spinach and toss until wilted, about 1–2 minutes.
- 6. Drizzle with lemon juice if using and toss gently.
- 7. Remove from heat and serve warm, topped with Parmesan if desired.
Notes
- Do not overcrowd the pan to allow mushrooms to brown properly.
- Use butter for richer flavor or olive oil for a vegan option.
- Great served over toast, pasta, or alongside eggs.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: sauteed mushrooms with spinach, mushroom spinach side dish, healthy mushroom recipe