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Mushroom and Spinach Sauté with Shaved Parmesan

Mushroom and Spinach Sauté with Shaved Parmesan

Here is another quick and simple side dish recipe that I love. I caramelize the mushrooms then add the spinach and garlic and do a quick sauté and top it with shaved Parmesan. It’s so delicious, pairs with most main courses, and is healthy. My son especially loved the mushrooms and my daughter thought it was delicious topped with balsamic vinegar.

Mushroom and Spinach Sauté with Shaved Parmesan

How to Make a Mushroom and Spinach Sauté with Shaved Parmesan

Preheat the olive oil in a large skillet over medium-high heat. Add the mushrooms to the HOT pan and let them sit for 2 minutes before flipping them to brown on the other side for 2 minutes.

Add the minced garlic, crushed red pepper flakes, and spinach to the skillet. Add a tablespoon of water and cook, stirring constantly for 1-2 minutes, or until the spinach is just wilting. Season with sea salt and freshly cracked pepper, to taste.

Pour into a serving bowl and top with shaved Parmesan. For a little extra flavor, add a drizzle of balsamic vinegar, if desired. Serve immediately. Enjoy.

Mushroom and Spinach Sauté with Shaved Parmesan

Mushroom and Spinach Sauté with Shaved Parmesan

Mushroom and Spinach Sauté with Shaved Parmesan

Total Time: 10 minutes
Servings: 4

Ingredients

  • 1 tbsp olive oil
  • 4 oz cremini mushrooms thickly sliced
  • 3 cloves of garlic minced
  • Dash of crushed red pepper flakes
  • 5 oz baby spinach
  • 1 tbsp water
  • Sea salt and freshly cracked pepper to taste
  • Shaved Parmesan
  • Balsamic vinegar if desired

Instructions

  • Preheat the olive oil in a large skillet over medium-high heat. Add the mushrooms to the HOT pan and let them sit for 2 minutes before flipping them to brown on the other side for 2 minutes.
  • Add the minced garlic, crushed red pepper flakes, and spinach to the skillet. Add a tablespoon of water and cook, stirring constantly for 1-2 minutes, or until the spinach is just wilting. Season with sea salt and freshly cracked pepper, to taste.
  • Pour into a serving bowl and top with shaved Parmesan. For a little extra flavor, add a drizzle of balsamic vinegar, if desired. Serve immediately. Enjoy.
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11 Comments

  1. We use spinach in many dishes and usually have a bag on hand, but I can’t remember the last time we just cooked it as a side dish – just don’t think of it. Your version looks very good and maybe we can remember it the next time we’re looking for a side dish.

  2. What a nice way to cook spinach! I add spinach to shrimp, just adding it for long enough to warm it up at the end of the cooking. It looks so pretty and has so much flavor! Next time, I’ll try to remember the parmesan, too.

  3. I love sautéed mushrooms and spinach with a good steak! How come I never thought to combine them together for a side dish? YUM!

  4. Great! This fits well, mushroom and spinach, perfect partner of all time, for me. haha, It was my grand mom’s favorite dish. She loves cooking this two together in one cuisine. But your recipe look so easy to prepare and serve. I think I would rather prepare this first thing in the morning than cooking some meaty stuffs in the fridge. Thumbs up!