Sauteed Spinach and Portabella Mushrooms
Transform your weeknight dinners with this quick and flavorful Sautéed Spinach and Portabella Mushrooms recipe! In just 20 minutes, you'll create a vibrant, nutrient-packed side dish that's as versatile as it is delicious. Tender baby spinach mingles with hearty, caramelized portabella mushrooms, while a tantalizing blend of garlic, olive oil, and butter infuses every bite with rich, savory aroma. A splash of fresh lemon juice brightens the dish, and optional red pepper flakes add a gentle touch of heat. Perfect as a stand-alone vegetable side or served atop a bed of rice or pasta, this easy recipe is a go-to for adding wholesome elegance to your table. Keywords: sautéed spinach, portabella mushrooms, quick side dish, easy vegetable recipe, healthy dinner ideas.
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Ingredients
- 8 cups fresh baby spinach
- 2 large portabella mushrooms
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic cloves, minced
- 1 tablespoon lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
Directions
Step 1
Clean the portabella mushrooms by wiping them with a damp paper towel. Carefully trim the stems and slice the mushrooms into 1/4-inch thick pieces.
Step 2
Rinse the baby spinach thoroughly under cold running water and drain well. Pat dry with a clean kitchen towel or paper towels to remove excess moisture.
Step 3
Heat the olive oil and butter in a large skillet over medium heat until the butter melts and begins to sizzle.
Step 4
Add the sliced portabella mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until they are browned and tender.
Step 5
Stir in the minced garlic and cook for an additional 30 seconds to 1 minute, until the garlic is fragrant but not browned.
Step 6
Gradually add the spinach to the skillet, one handful at a time, stirring to allow it to wilt before adding more.
Step 7
Once all the spinach has been added and is wilted, stir in the lemon juice, salt, black pepper, and red pepper flakes (if using). Cook for 1-2 more minutes, ensuring everything is evenly combined and heated through.
Step 8
Remove the skillet from heat and transfer the sauteed spinach and mushrooms to a serving dish. Serve immediately as a side dish or over rice or pasta.
Nutrition Facts
| Serving size | (471.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 463.4 |
| Total Fat 41.5g | 0% |
| Saturated Fat 11.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 31mg | 0% |
| Sodium 1334.4mg | 0% |
| Total Carbohydrate 19.8g | 0% |
| Dietary Fiber 7.4g | 0% |
| Total Sugars 5.8g | |
| Protein 10.7g | 0% |
| Vitamin D 16.9IU | 0% |
| Calcium 189.1mg | 0% |
| Iron 5.5mg | 0% |
| Potassium 1834.8mg | 0% |
Source of Calories