Sauteed Mushrooms with Spinach

Sauteed Mushrooms with Spinach is a quick, healthy, and flavorful side dish that complements almost any main course. Earthy mushrooms and tender spinach are cooked with garlic and olive oil for a simple yet savory combination that’s ready in minutes.

Why You’ll Love This Recipe

This recipe is incredibly easy to make, comes together in under 15 minutes, and is packed with nutrients. It’s low-carb, vegan, gluten-free, and loaded with umami-rich flavor. Whether served with grilled meats, tossed into pasta, or as a topping for toast or grain bowls, it adds a hearty, satisfying touch to any meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh baby spinach
• Cremini or white button mushrooms (sliced)
• Olive oil
• Garlic (minced)
• Salt
• Black pepper
• Optional: lemon juice, crushed red pepper flakes, or grated parmesan

Directions

this recipe

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the sliced mushrooms and sauté for 5–7 minutes, stirring occasionally, until they release their moisture and become golden brown.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Add the spinach and toss to combine. Cook for 2–3 minutes until wilted.
5. Season with salt and pepper to taste.
6. Optional: Add a splash of lemon juice or sprinkle with crushed red pepper or parmesan before serving.

Servings and timing

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Serves: 4

Variations

• Add protein: Toss in cooked chickpeas or white beans for a more filling dish.
• Use different greens: Try kale, Swiss chard, or arugula instead of spinach.
• Herb twist: Add fresh thyme or rosemary during the sauté for extra depth.
• Asian-inspired: Add a splash of soy sauce and sesame oil for an umami-rich twist.
• Creamy version: Stir in a spoonful of cream cheese or a splash of heavy cream for a luxurious touch.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm in a skillet over medium heat until heated through, or microwave in short bursts. Add a splash of water if needed to prevent drying out.

FAQs

Can I use frozen spinach?

Yes, just thaw and drain it well before adding to the pan to avoid excess moisture.

What type of mushrooms work best?

Cremini or white button mushrooms are classic, but shiitake, portobello, or oyster mushrooms also work beautifully.

Can I make this dish ahead of time?

Yes, it can be made a few hours in advance and reheated before serving.

Is this dish vegan?

Yes, as long as you skip optional parmesan or use a vegan version.

Can I add onions?

Absolutely. Sauté sliced onions along with the mushrooms for extra flavor.

How do I prevent mushrooms from becoming soggy?

Don’t overcrowd the pan, and let them cook without stirring too frequently so they brown nicely.

Can I add a sauce?

Sure, a light balsamic glaze or garlic soy sauce makes a tasty addition.

What’s the best oil to use?

Olive oil is traditional, but avocado or grapeseed oil works well too.

Can I serve this cold?

It’s best served warm, but it can be enjoyed at room temperature as part of a salad or grain bowl.

Is this keto-friendly?

Yes, this dish is low in carbs and fits well into a keto lifestyle.

Conclusion

Sauteed Mushrooms with Spinach is a simple yet elegant dish that’s full of flavor, nutrients, and versatility. Whether you’re looking for a quick weeknight side or a healthy addition to your meal prep rotation, this recipe delivers on taste and convenience. Give it a try and enjoy the rich, savory goodness in every bite.

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