Quick & Healthy Sautéed Mushrooms with Spinach – Easy Side Dish Recipe

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Quick Healthy Sautéed Mushrooms with Spinach 





Description

This sautéed mushrooms and spinach side dish is a quick, nutritious, and flavorful complement to any meal. Earthy mushrooms are cooked until tender and slightly caramelized, and then fresh spinach is added until just wilted. A hint of garlic and a splash of olive oil bring out bold taste without added heaviness. It’s an effortless and healthy recipe perfect for weeknight dinners, holiday meals, or as part of a light lunch.

Yield

Serves: 2–4 as a side dish

Estimated Time

  • Prep: 5 minutes

  • Cook: 8–10 minutes

  • Total: 15 minutes







Ingredients

  • 12 oz (about 340 g) fresh mushrooms (sliced)

  • 6–8 oz (about 170–225 g) fresh spinach leaves

  • 1–2 tablespoons olive oil

  • 2–3 garlic cloves (minced)

  • Salt (to taste)

  • Black pepper (freshly ground)

  • Optional lemon juice (a squeeze for brightness)

  • Optional red pepper flakes (for a touch of heat)




Instructions

1. Prepare Ingredients

Clean the mushrooms with a damp cloth or paper towel and slice them evenly. Rinse spinach and drain well. Mince the garlic.

2. Heat the Pan

Place a large skillet over medium-high heat. Add the olive oil and let it warm.

3. Sauté Mushrooms

Add the sliced mushrooms to the hot skillet. Let them cook undisturbed for a couple of minutes so they begin to caramelize. Stir the mushrooms and cook until they release their juices and turn tender and golden (about 5–6 minutes).

4. Add Garlic

Stir in the minced garlic and cook for about 30 seconds until fragrant.

5. Add Spinach

Add the fresh spinach directly to the pan. Stir gently as the leaves wilt, about 2–3 minutes.

6. Season

Sprinkle with salt and freshly ground black pepper. If you like, add a squeeze of lemon juice for brightness or a pinch of red pepper flakes for heat.

7. Serve

Remove from heat and transfer to a serving dish. Enjoy warm.

Tips for Best Results

  • Don’t overcrowd the pan — cook mushrooms in a single layer to allow browning rather than steaming.

  • Dry mushrooms well before cooking so they caramelize instead of turning watery.

  • Add spinach last since it wilts in just a few moments.

  • Use fresh garlic for best flavor; avoid pre-minced for stronger aroma.

Variations

  • With Onion: Sauté half a sliced onion with the mushrooms.

  • Herbs: Stir in fresh thyme, oregano, or parsley just before serving.

  • Balsamic Glaze: Drizzle a little balsamic reduction for sweet tang.

  • Vegan Swap: Use avocado oil or vegan butter for extra richness.



Serving Suggestions

This sautéed mushrooms and spinach dish pairs well with:

  • Grilled or roasted chicken

  • Steak or pork chops

  • Rice or quinoa

  • Mashed potatoes

  • Toasted bread or pasta

It also works as a topping for omelets or grain bowls.

Nutrition (Approximate per serving)

  • Calories: ~85–120

  • Fat: 7–9 g

  • Carbohydrates: 6–8 g

  • Fiber: 2–3 g

  • Protein: 3–4 g

(This is an estimate and varies based on portion sizes and exact ingredients.)



Conclusion

This quick healthy sautéed mushrooms with spinach recipe is a simple, flavorful side that brings out the best in fresh vegetables. With minimal prep and a short cook time, it delivers a nutrient-rich dish that complements a wide variety of main courses. Whether you’re feeding family on a weeknight or adding a vibrant dish to a dinner spread, this recipe is fast, flexible, and delicious.

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