Easy Sauteed Mushrooms with Spinach
A simple, flavorful dish where mushrooms are sauteed until golden, then tossed with fresh spinach, garlic, and olive oil. Perfect as a side, light lunch, or served over grains or pasta.
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings:2-3
Ingredients
2 cups mushrooms (button, cremini, or mixed, sliced)
2 cups fresh spinach
2 tbsp olive oil
2 cloves garlic
½ tsp dried thyme or oregano
Salt & black pepper to taste
1 tbsp lemon juice
1 tbsp grated Parmesan
Instructions
Heat olive oil in a skillet over medium-high heat.
Add mushrooms and cook 5–6 minutes, stirring occasionally, until golden and tender.
Add garlic, thyme/oregano, salt, and pepper. Cook 1 minute until fragrant.
Toss in spinach and cook 1–2 minutes until just wilted.
Finish with lemon juice and Parmesan if using.
Serve warm as a side or over quinoa, rice, or toast.
Notes & Tips
Don’t overcrowd the pan: Cook mushrooms in a single layer for best browning.
Make it creamy: Stir in 2 tbsp cream or Greek yogurt at the end.
Extra protein: Add chickpeas, chicken strips, or tofu.
Frequently Asked Questions
Q: Can I use frozen spinach?
A: Yes, thaw and squeeze out excess water before adding.
Q: What mushrooms work best?
A: Cremini or button mushrooms are classic; shiitake adds more depth.
Q: How do I store leftovers?
A: Keep in the fridge for up to 2 days; reheat gently in a pan.
Nutritional Information
Calories: 120
Protein: 5g
Fat: 8g
Carbs: 9g
Fiber: 3g