Ingredients
Scale
- 2 cups fresh mushrooms, sliced
- 4 cups fresh spinach, chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon dried thyme or oregano
- Salt and pepper to taste
- Optional: grated Parmesan cheese for topping
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
- Add the sliced mushrooms to the skillet and cook until they release moisture and turn golden brown, approximately 5-7 minutes. Season with salt, pepper, and dried herbs.
- Stir in chopped spinach and cook until wilted, about 2-3 minutes. The spinach will reduce significantly in volume.
- Taste and adjust seasoning as needed. For added flavor, sprinkle with grated Parmesan cheese before serving. Serve warm as a nutritious side or light main dish.
Notes
- You can substitute dried mushrooms, just rehydrate them in warm water before sautéing. Reduce cooking time slightly.
- This dish is suitable for vegans if you skip or replace Parmesan with vegan cheese.
- For extra protein, consider adding cooked chicken or tofu.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently, adding a splash of water or broth to maintain moisture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Healthy Dinner, Vegetarian Main Course
- Method: Stovetop
- Cuisine: Healthy, Vegetarian
- Diet: Vegan, Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 150 kcal Kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg