This simple sautéed spinach and mushrooms dish combines cremini mushrooms with spinach, garlic, and lemon to create a vibrant, healthy side! Ready in just 10 minutes, it’s perfect for hectic weeknights or as toppings for grilled cheese, lasagna, or pizza.
I have experimented with numerous variations of sautéed vegetables over the years, and here’s a delightful new mix I discovered that you’ll really want to try: sautéed spinach and mushrooms! It may not seem groundbreaking, but my family can’t get enough of this quick side every time we prepare it!
I appreciate how a few secret flavor enhancements can elevate these two straightforward ingredients into something incredibly satisfying and refreshing. The combination of earthy cremini mushrooms with zesty lemon juice and a dash of Parmesan cheese is absolutely divine! I typically serve this as an easy side, but it’s also an ideal topping for pizza or an addition to gourmet grilled cheese!
5-Star review
“This is incredibly flavorful and vibrant! We enjoyed it as a side with some chicken. I absolutely adore spinach and mushrooms together, and this was amazing with the lemon and Parmesan. Made for a delightful side that wasn’t too heavy. I plan to have some for lunch as part of a grilled cheese!” -Tanvee
Ingredient spotlight: baby bella mushrooms
For this dish, I prefer to use baby bella mushrooms, also known as cremini mushrooms. These offer significantly more flavor than standard white button mushrooms. They are actually the same breed as portobello mushrooms but harvested earlier.
Baby bellas maintain their shape when sautéed, and their hearty texture makes this side dish very fulfilling. If baby bellas are unavailable, regular white button mushrooms are also suitable. Other varieties like shiitake mushrooms can also be used.
Pro tips for sautéed spinach and mushrooms
After countless rounds of sautéed veggies, I’ve picked up a few tricks that can make a big difference:
– Avoid overcrowding the skillet. Use your largest frying pan. If you’re doubling the recipe, opt for a larger skillet or cook in batches. Crowded mushrooms will steam instead of sauté, so you’ll lose out on that desirable browning.
– Add garlic at the optimal moment. I prefer to wait until the mushrooms are almost finished before adding minced garlic, which keeps it from becoming burnt and delivers a more robust flavor.
– Enhance with brightness. Fresh lemon juice and a final pinch of salt are vital for flavor balance. Ensure you buy a fresh lemon; bottled juice doesn’t compare in taste.
A few serving suggestions
This sautéed spinach and mushrooms dish works wonderfully as a nutritious side, but it’s also very adaptable. Here are my top suggestions for utilizing it:
Storage and reheating tips
This recipe can be stored in the refrigerator for up to 4 days. Keep it in an airtight container and gently reheat in a skillet over medium heat. (I don’t advise freezing this dish, as it becomes quite watery once thawed.)
Dietary notes
This sautéed spinach and mushrooms recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free. It’s also suitable for the Mediterranean diet.
Sautéed Spinach and Mushrooms
This simple sautéed spinach and mushrooms dish combines cremini mushrooms with spinach, garlic, and lemon to create a vibrant, healthy side! Ready in just 10 minutes, it’s perfect for hectic weeknights or as toppings for grilled cheese, lasagna, or pizza.
Ingredients:
– 16 ounces baby bella (aka cremini) mushrooms
– 2 tablespoons olive oil
– ½ teaspoon kosher salt
– Fresh ground black pepper, to taste
– 2 garlic cloves, minced
– 5 ounces baby spinach leaves
– 2 tablespoons fresh lemon juice
– 1 sprinkle grated Parmesan cheese
Instructions:
1. Clean the mushrooms, then slice them.
2. In a large sauté pan or skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook for 4 minutes, stirring frequently. Add the kosher salt and a few grinds of black pepper and cook for an additional 2 minutes, stirring occasionally, until most of the liquid has evaporated and the mushrooms are tender.
3. Add the garlic and cook for 1 more minute, then incorporate the spinach and cook for 2 minutes until it’s wilted.
4. Turn off the heat and stir in lemon juice and 2 pinches of salt. Taste and adjust with more salt or fresh ground pepper if needed. If you’d like, top with a sprinkle of Parmesan cheese. This would be fantastic in a grilled cheese, as a filling for lasagna, or as a pizza topping!