Friday, October 18, 2013

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

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 


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.


Serving Size: 1/4th of Recipe
Calories:  86
Fat: 7
Carbs: 5
Protein: 4

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