Sautéed Spinach & Mushrooms

The other day I was trying to decide which side to have with my meal:  sautéed mushrooms or wilted spinach?  I ended up throwing caution to the wind and decided to combine both, and voila, my Sautéed Spinach & Mushrooms recipe was created.  This is a very simple and very nutritious side that can be whipped up in ten minutes, and tastes pretty scrumptious too. 

Sautéed Spinach & Mushrooms

INGREDIENTS

1 Tbsp Unsalted Butter

1 Tbsp Olive Oil

9 oz Baby Bella Mushrooms (or favorite mushroom), sliced

10 oz of Fresh Spinach Leaves

1-3 Garlic Cloves, minced (to taste)

1 tsp Dried Parsley

Kosher Salt & Black Pepper, to taste

Optional: Freshly Grated Parmesan Cheese 

DIRECTIONS

1.  Heat the butter over medium-high heat in a large skillet.  Once melted, add in the olive oil and the mushrooms.  Sauté for 5 minutes.

2.  Reduce heat to medium and add in the garlic and parsley.  Sauté for an additional 2 minutes, or until mushrooms are tender and garlic is fragrant.

3.   Stir in the spinach leaves and cook until wilted, about 1-2 minutes.  Season with salt and pepper and serve topped with freshly grated parmesan cheese if desired.

NUTRITIONAL INFORMATION

Serving Size: 1/4th of Recipe

Calories:  86

Fat: 7

Carbs: 5

Protein: 4