Spinach Sautéed Mushrooms

I love how this dish brings together the earthy richness of golden-browned mushrooms with vibrant, nutrient-packed spinach—a quick and flavorful side (or light main) that’s both wholesome and satisfying.

Why I’ll Love This Recipe

I’m drawn to the simplicity and depth of flavor this recipe offers. A few pantry staples and minimal prep are all I need to create something that feels both hearty and fresh. Whether I serve it alongside grilled chicken or stir it into pasta, it always adds a touch of gourmet flair with little effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Olive oil

• Garlic, minced

• Cremini (baby bella) mushrooms, sliced

• Fresh spinach, washed and dried

• Salt and freshly ground black pepper

• Lemon juice

• Soy sauce (optional)

• Chopped fresh parsley (optional)

Directions

1. I heat olive oil in a large skillet over medium heat.

2. I add minced garlic and cook about 1 minute until fragrant.

3. I add the sliced mushrooms and sauté for 5–7 minutes, stirring occasionally, until they’re golden-brown. I season them with salt and freshly ground black pepper.

4. I add the fresh spinach and gently toss to combine with the mushrooms, cooking for another 2–3 minutes until the spinach wilts.

5. I finish with a drizzle of lemon juice and, if I’m feeling adventurous, a splash of soy sauce. Then I toss to combine and remove from heat.

6. I garnish with chopped parsley before serving, if desired.

Servings and Timing

• Servings: The recipe doesn’t state an exact yield, but I find 2–3 servings work well as a side.

• Timing: It takes about 10 minutes to cook, making it super convenient for weeknight meals

Variations

• I’ve seen versions that use garlic butter and finish with Parmesan for extra richness

• Some recipes add a bright touch of lemon and Parmesan to enhance freshness and depth

• In other takes, balsamic vinegar and white wine add an Italian twist

• For a spicy kick, I’ve tossed in red pepper flakes or a savory spicy garlic—and soy-based sauce

Storage / Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To revive that fresh flavor, I gently reheat it in a skillet over medium heat—it brings back the texture perfectly. Note: freezing isn’t ideal, as the spinach can become watery upon thawing

FAQs

Can I use frozen spinach?

Yes—I let it thaw completely and squeeze out excess moisture before adding it to the skillet, which prevents sogginess

What type of mushrooms works best?

Cremini (baby bella) mushrooms are my go-to—they stay firm and pack deep flavor. White button mushrooms work too, but I always aim for browning to avoid a soggy texture

Should I season early or later?

I prefer seasoning the mushrooms after they brown, adding salt and pepper then, to draw out flavor without making them soggy

Can I make this vegan?

Absolutely—just stick with olive oil and skip any dairy add-ons like Parmesan. It’s naturally plant-based and tasty as is

What dishes pair well with this?

I love pairing it with grilled meats (like steak or chicken), serving it over grains or quinoa, folding it into omelets, using it as a pizza or grilled‑cheese topping, or even stirring it into pasta for a veggie boost

Conclusion

I find that Sautéed Spinach and Mushrooms is a beloved side for its effortless elegance—earthy mushrooms, vibrant spinach, and a touch of lemon or garlic shine in every bite. It’s adaptable, nutritious, and always elevates my meals. I can’t wait to make it again soon.

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