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–+ servings
Sauteed Mushrooms with Spinach.

Sauteed Spinach and Mushrooms

Emma
Whip up delicious sautéed mushrooms and spinach in minutes! This healthy, versatile side dish features savory mushrooms, fresh spinach, and bright flavors, perfect for any meal. Ready in just 10 minutes with minimal prep work.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 19 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 85 kcal

Equipment

  • Large skillet or sauté pan
  • Sharp knife
  • Cutting board
  • Wooden spoon or spatula

Ingredients
  

  • 2 tablespoons olive oil
  • 1 tablespoon butter optional, for extra flavor
  • 1 small onion chopped (optional)
  • 3-4 garlic cloves minced
  • 1 pound baby bella mushrooms sliced
  • 6 cups fresh spinach roughly chopped (or baby spinach leaves)
  • 1 tablespoon balsamic vinegar optional, for Italian-style
  • 2 tablespoons white wine optional, for Italian-style
  • 1 teaspoon kosher salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • 1 tablespoon fresh lemon juice optional, for brightness
  • 2 tablespoons chopped fresh parsley for garnish (optional)
  • ¼ cup grated Parmesan cheese for garnish (optional)

Instructions
 

  • Heat olive oil and butter (if using) in a large skillet over medium-high heat until shimmering.
  • If using onion, add it first and sauté for 2-3 minutes until softened. Set aside garlic for later to prevent burning.
  • Add sliced mushrooms in a single layer (don't overcrowd). Cook undisturbed for 2-3 minutes until golden brown on the bottom. Stir and cook another 2-3 minutes until tender and nicely browned all over.
  • Reduce heat to medium-low. Add minced garlic and cook for 1 minute until fragrant. Add spinach in batches if necessary, stirring gently until wilted, about 1-2 minutes total.
  • For an Italian twist, add balsamic vinegar and stir until absorbed, then add white wine and simmer until nearly evaporated, about 1 minute.
  • Remove from heat. Season with salt and pepper to taste. Stir in fresh lemon juice if using.
  • Transfer to serving dish and garnish with chopped parsley or Parmesan cheese if desired. Serve immediately while hot.

Notes

  • Best Mushrooms: Baby bella (cremini) mushrooms are recommended for their rich flavor and texture retention. White button or shiitake mushrooms work as alternatives.
  • Don't Overcrowd: Use your largest skillet or cook in batches to ensure proper browning rather than steaming.
  • Spinach Tips: Add spinach only after mushrooms are nearly done. Cook just until wilted to maintain bright color and tender texture.
  • Make it Vegan: Omit butter and Parmesan cheese. Use only olive oil for cooking.
  • Storage: Store leftovers in refrigerator for up to 5 days. Reheat gently in skillet over medium heat.
  • Variations: Add red pepper flakes for heat, crumbled bacon for richness, or substitute other leafy greens like kale or Swiss chard.

Nutrition

Nutrition Facts
Sauteed Spinach and Mushrooms
Amount per Serving
Calories
85
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword healthy vegetables, sauteed mushrooms, spinach side dish
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