This simple sautéed spinach and mushrooms dish combines cremini mushrooms with spinach, garlic, and lemon to create a vibrant, nutritious side! Ready in just 10 minutes, it’s ideal for hectic weeknights or as toppings for grilled cheese, lasagna, or pizza.
Over the years, I’ve tried numerous variations of sautéed veggies, and here’s an exciting new combo I discovered: sautéed spinach and mushrooms! It might not sound groundbreaking, but I assure you that my family adores this straightforward side dish every time we prepare it!
I adore how a few secret flavors elevate these two basic ingredients into something both cozy and refreshing. The earthy flavor of cremini mushrooms combined with zesty lemon juice and a touch of Parmesan cheese is truly delectable! While I typically serve this as an effortless side, it also makes an excellent topping for pizza or a gourmet grilled cheese!
5-Star review
“This is so delicious and vibrant! We enjoyed it as a side with chicken. I absolutely love the combination of spinach and mushrooms, and this was fantastic with the lemon and parm. Made for a lovely side that wasn’t heavy. I plan to have some for lunch alongside a grilled cheese!” -Tanvee
Ingredient spotlight: baby bella mushrooms
For this dish, I prefer baby bella mushrooms, also known as cremini mushrooms. They offer significantly more flavor than plain white button mushrooms. They come from the same variety as portobello mushrooms; they are simply harvested earlier.
Baby bellas maintain their shape during sautéing, and their hearty texture makes this side dish very fulfilling. If baby bellas aren’t available, standard white button mushrooms are a suitable alternative. You can also explore other mushroom types like shiitake.
Pro tips for sautéed spinach and mushrooms
From numerous batches of sautéed vegetables, I’ve discovered some tips that create a big impact:
– Avoid crowding the pan. Use your largest skillet. If doubling the recipe, opt for a larger skillet or cook in batches. Crowded mushrooms steam instead of sauté, resulting in a loss of browning.
– Add garlic at the right time. I wait until the mushrooms are almost finished before incorporating minced garlic, preventing it from becoming overcooked while enhancing its flavor.
– Finish with brightness. Fresh lemon juice and a final sprinkle of salt are crucial for balancing the flavors. Be sure to purchase a fresh lemon: bottled juice lacks the same flavor quality.
A few serving ideas
This sautéed spinach and mushrooms recipe works wonderfully as a healthy side, but is also highly versatile. Here are my preferred ways to enjoy it:
Storage and reheating advice
This recipe stays fresh in the refrigerator for up to 4 days. Keep it in an airtight container and reheat gently in a skillet over medium heat. (Freezing this dish is not recommended, as it tends to become quite watery upon thawing.)
Dietary notes
This sautéed spinach and mushrooms recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free. It’s also suitable for a 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, nutritious side! Ready in just 10 minutes, it’s ideal for hectic weeknights or as toppings for grilled cheese, lasagna, or pizza.
Ingredients:
– 16 ounces baby bella (also known as 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, warm the olive oil over medium-high heat. Add the mushrooms and cook for 4 minutes, stirring frequently. Sprinkle in the kosher salt and a few grinds of black pepper and continue cooking for 2 minutes, stirring occasionally, until most of the liquid has evaporated and the mushrooms are tender.
3. Add the garlic and cook for 1 additional minute, then stir in the spinach and cook for 2 minutes until wilted.
4. Turn off the heat, add lemon juice and 2 pinches of salt, and mix. Taste and adjust salt or fresh ground pepper if needed. If desired, top with a sprinkle of Parmesan cheese. This is delightful in a grilled cheese, as a filling for lasagna, or as a pizza topping!