Spinach With Mushrooms and Garlic

Butternut pumpkin stuffed with mushroom and spinach.
annick vanderschelden photography / Getty Images
  • 15 mins
  • Prep: 5 mins,
  • Cook: 10 mins
  • Yield: 4 servings
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By Diana Rattray

Updated 03/25/18

Butter, shallots, and garlic flavor this fabulous dish of spinach and mushrooms. It's a surprisingly simple preparation, and it is a perfect way to use fresh spinach. Shredded or grated Parmesan cheese makes an excellent garnish. 

Serve this elegant spinach as a side dish to just about any main dish meat, poultry, or seafood. It's especially good with grilled steaks.

What You'll Need

  • 1 tablespoon butter or olive oil
  • 1 pound spinach (about 2 bunches)
  • 8 ounces mushrooms
  • 2 shallots (small to medium)
  • 1 clove garlic (minced)
  • 1/8 teaspoon salt
  • Dash freshly ground pepper
  • Optional: 1/4 cup Parmesan cheese (grated or shredded)

How to Make It

  1. Trim the stems from the spinach and wash the leaves thoroughly. Tear the leaves into small pieces.
  2. Clean the mushrooms by rinsing just briefly and wiping with paper towels. Remove the stems, if desired, and then slice them.
  3. Peel and mince the shallots.
  4. In a large skillet over medium heat, melt the butter with the olive oil. Add the sliced mushrooms and shallots and cook, stirring, ​until mushrooms are tender.
  1. Add the minced garlic, spinach, salt, and pepper. Continue to cook until the spinach is tender.
  2. Sprinkle with fresh shredded Parmesan cheese just before serving, if desired.

 

Nutritional Guidelines (per serving)
Calories 147
Total Fat 6 g
Saturated Fat 1 g
Unsaturated Fat 3 g
Cholesterol 4 mg
Sodium 311 mg
Carbohydrates 19 g
Dietary Fiber 4 g
Protein 9 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)