Sauteed Portabellas and Spinach
Elevate your veggie side dish game with this irresistible recipe for Sautéed Portabellas and Spinach! Packed with earthy portabella mushrooms and nutrient-rich fresh spinach, this quick and easy dish is infused with the bold flavors of garlic, a hint of bright lemon juice, and just a touch of heat from optional red pepper flakes. Perfectly cooked in a light coating of olive oil, this 25-minute recipe is both wholesome and versatile—ideal as a side dish, a topping for grilled meats, or a vegetarian main over rice or pasta. Whether you're looking for a healthy weeknight option or a flavorful addition to your dinner table, this sautéed masterpiece is sure to impress. Keywords: sautéed portabellas, spinach side dish, healthy vegetable recipe, garlic mushrooms, quick vegetarian dish.
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 8 cups Fresh spinach
- 3 tablespoons Olive oil
- 3 cloves Garlic
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Red pepper flakes (optional)
- 1 tablespoon Lemon juice
Instructions
Clean the portabella mushrooms by gently wiping them with a damp paper towel to remove any dirt. Remove the stems and slice the caps into 1/4-inch thick slices.
Rinse the fresh spinach thoroughly and pat dry with a clean kitchen towel or paper towels. Set aside.
Peel and mince the garlic cloves finely. Set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering.
Add the sliced portabella mushrooms to the skillet in a single layer. Cook for 4-5 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
Push the mushrooms to one side of the skillet and add the remaining tablespoon of olive oil. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Lower the heat to medium-low and add the fresh spinach to the skillet, a few handfuls at a time, stirring frequently to wilt it evenly. This should take about 3-4 minutes.
Once the spinach has wilted and is bright green, season the mixture with salt, black pepper, and red pepper flakes (if using). Stir to combine.
Add the lemon juice to the skillet and stir well to brighten the flavors.
Taste and adjust seasoning as needed. Remove the skillet from heat and serve the sautéed portabellas and spinach immediately as a side dish or topping.
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1409 mg | 61% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 10.2 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 260 mg | 20% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1822 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
