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.
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
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.
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.
Heat the olive oil and butter in a large skillet over medium heat until the butter melts and begins to sizzle.
Add the sliced portabella mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until they are browned and tender.
Stir in the minced garlic and cook for an additional 30 seconds to 1 minute, until the garlic is fragrant but not browned.
Gradually add the spinach to the skillet, one handful at a time, stirring to allow it to wilt before adding more.
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.
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
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1334 mg | 58% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 5.8 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 189 mg | 15% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1835 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.
