Spinach Mushrooms Sauteed

Featured in Veggie meals full of flavor.

Simple sautéed veggies like golden mushrooms and fresh spinach, with a touch of garlic and lemon. A healthy, flavorful side for any meal.
Maria from tastyhush
Updated on Fri, 14 Mar 2025 15:02:56 GMT
A dish of sauteed mushrooms mixed with greens, topped with parsley and spices. Pin it
A dish of sauteed mushrooms mixed with greens, topped with parsley and spices. | tastyhush.com

I whip up spinach and mushrooms as my weekly treat. It's a go-to dish in my kitchen that blends earthy mushroom flavors with fresh spinach. I love how easy and flexible it is. Whether it's tossed with pasta or spread on pizza, this combo turns basic meals into something wonderful without hours at the stove.

Why you'll fall for this tasty dish

This has become my go-to for tasty, healthy meals. Everything's ready in just 25 minutes, perfect when I'm swamped. I love that I can serve it alone or mix it into other dishes. Mushrooms paired with spinach make a nutritious team that's good for your body while making your taste buds happy.

Key ingredients you'll need

I always start with two tablespoons of good olive oil. Mushrooms take center stage - I use 500g of button mushrooms or whatever mix I have around. Four big handfuls of washed fresh spinach add color and freshness. Garlic is a must - four finely chopped cloves gently flavor everything. A splash of fresh lemon juice brightens all the flavors. Salt and pepper naturally, and sometimes I throw in fresh parsley or chili flakes to make it my own.

My step-by-step approach

I always clean my mushrooms first, then slice them evenly. I heat olive oil in my big pan over medium heat. The mushrooms need plenty of room so they brown instead of steam. I let them cook undisturbed for a few minutes - that's how you get that nice golden color. When they're nicely browned, I toss in garlic just briefly to release its flavor. Then spinach goes in handful by handful, wilting down slowly. Once it's soft, I season with salt, pepper, and that splash of lemon that wakes up all the flavors.

Tips for perfect sautéed veggies

Success comes down to using a pan big enough so mushrooms don't pile up. I always cook them on medium-high heat so they brown rather than boil. I watch the garlic closely so it won't burn. And I prefer young, tender spinach since it cooks faster and tastes more delicate.

Ways to switch things up

This dish works with so many variations. Sometimes I add grilled chicken, shrimp, or tofu to make it a full meal. A dollop of sour cream at the end makes everything creamy. It's wonderful over pasta, quinoa, or brown rice. I also use this mix to fill savory crepes or fold into omelets.

A dish of sautéed mushrooms on a bed of spinach, topped with parsley and salt. Pin it
A dish of sautéed mushrooms on a bed of spinach, topped with parsley and salt. | tastyhush.com

Health perks worth knowing

What I really like about this dish is it's as good for your body as it is yummy. Mushrooms pack loads of B vitamins and antioxidants. Spinach is my little green powerhouse full of iron, vitamins, and more antioxidants. Garlic doesn't just taste amazing - it boosts your immune system too. It's a tasty health cocktail on your plate.

Frequently Asked Questions

→ What’s the best way to clean mushrooms?
Don’t soak them. Wipe gently with a paper towel or soft brush. If needed, rinse quickly but dry immediately.
→ Can frozen spinach be used?
Sure, use about two cups of thawed and well-drained spinach. Cook it less, as it’s already partly done.
→ How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat briefly in a pan to maintain the texture.
→ What pairs well with these veggies?
They’re great with grilled meat, fish, or even tossed with pasta. You can also use them as a toast topping for a lighter meal.
→ Why won’t my mushrooms brown?
Your pan needs to be hot, and mushrooms shouldn’t crowd it. Let them sit still to get a nice brown color.

Spinach Mushrooms Sauteed

Golden mushrooms and tender spinach come together with garlic and lemon. A flexible, nutritious side dish.

Prep Time
10 Minutes
Cook Time
15 Minutes
Total Time
25 Minutes
By: Maria

Category: Vegetarian

Difficulty: Easy

Cuisine: Worldly

Yield: 4 Servings (4 servings)

Dietary: Low-Carb, Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 450 grams of sliced mushrooms.
02 4 garlic cloves, minced.
03 2 tablespoons of olive oil.
04 Fresh parsley or chili flakes (optional).
05 4 cups of fresh spinach.
06 1 tablespoon of lemon juice.
07 Salt and pepper, to your taste.

Instructions

Step 01

Slice up the mushrooms, wash the spinach, mince the garlic, and squeeze the lemon.

Step 02

Heat oil, cook mushrooms for 3-4 minutes without stirring, then stir and cook for another 5-7 minutes.

Step 03

Toss in garlic, cook it for about 1-2 minutes until it smells amazing.

Step 04

Throw in the spinach a handful at a time, cook for 2-3 minutes until it shrinks down.

Step 05

Season with salt, pepper, and lemon juice. Add your favorite garnish if you'd like.

Notes

  1. Works great as a side dish or a vegetarian base.
  2. Make sure the mushrooms are nicely browned for the best taste.

Tools You'll Need

  • Large skillet.
  • Cutting board.
  • Chef’s knife.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 120
  • Total Fat: 7 g
  • Total Carbohydrate: 8 g
  • Protein: 5 g