Spinach and Mushroom Florentine
Indulge in the creamy, savory flavors of Spinach and Mushroom Florentine, a comforting dish perfect for vegetarians and pasta lovers alike. This recipe combines the earthy goodness of sautéed baby bella mushrooms and fresh spinach with a velvety parmesan cream sauce, creating a harmonious blend of flavors. Enhanced with garlic, onion, and a hint of nutmeg for depth, this easy one-pan dish is both elegant and satisfying. Serve it as a luscious topping for tender pasta, or let it shine on its own as a decadent side. Ready in just 35 minutes, this recipe is ideal for weeknight dinners or special occasions. Explore the magic of wholesome ingredients and elevate your meal with this flavorful Florentine classic!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 units garlic cloves, minced
- 1 medium yellow onion, finely chopped
- 8 ounces baby bella mushrooms, sliced
- 8 cups fresh spinach leaves
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons nutmeg (optional)
- 12 ounces cooked pasta (optional, for serving)
Instructions
Heat a large skillet over medium heat and add the olive oil and butter. Allow the butter to melt completely.
Add the minced garlic and chopped onion to the skillet. Sauté for 2-3 minutes, or until the onion becomes translucent and fragrant.
Stir in the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to turn golden brown.
Add the fresh spinach leaves to the skillet in batches, allowing them to wilt before adding more. This process should take about 3 minutes.
Reduce the heat to low and pour in the heavy cream. Stir well to combine with the vegetables.
Gradually add the grated parmesan cheese, stirring continuously, until the cheese is fully melted and the sauce is creamy.
Season the mixture with salt, black pepper, and nutmeg (if using). Adjust seasoning to taste.
Continue to cook for 2-3 minutes, allowing the sauce to thicken slightly. Remove from heat.
Serve the Spinach and Mushroom Florentine over cooked pasta for a complete meal, or enjoy it as a rich and creamy side dish.
Nutrition Facts
Calories |
2268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.7 g | 206% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3955 mg | 172% | |
| Total Carbohydrate | 133.6 g | 49% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 11.8 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1129 mg | 87% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1994 mg | 42% | |
*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.
