Sauteed Spinach With Mushrooms
"Just like the spinach side dish I had at an expensive Chicago steak house! I only use fresh spinach for this, but it can be used with frozen. Just substitute 4 pkg. (10 oz. each) frozen spinach leaves, thawed and drained, for the fresh spinach. Cook mushrooms and garlic as directed. Add spinach; cook until heated through, stirring frequently. Continue as directed.
From Kraft foods website."
- Ready In:
- 18mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 2 tablespoons olive oil
- 1 (8 ounce) package fresh mushrooms, sliced
- 2 garlic cloves, minced
- 2 lbs fresh spinach leaves, cleaned, torn
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄3 cup Kraft 100% Parmesan Cheese
directions
- HEAT oil in large skillet on medium-high heat. Add mushrooms and garlic; cook and stir until mushrooms are tender. Reduce heat to medium.
- ADD spinach; cook and stir 5 minutes or until spinach is wilted but still bright green.
- STIR in salt and pepper; sprinkle with Parmesan cheese. Serve immediately.
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Reviews
-
This was delicious! Would also be very good inside an omelette. -
YUMMY!! So easy and delicious. Used baby portabella mushrooms and can't wait for the local morel mushrooms to start popping up so I can use them in this recipe. Also want to try with a little crushed red pepper like another suggested. Thanks Becky!! -
Fantastic! I've made this three or four times now and I love it. I only make enough for me and I eat it for lunch. Very yummy!
-
Most excellent spinach recipe. Followed the recipe exactly as stated and used fresh spinach. May add crushed red peppers next time....increased the garlic. YUM! -
This was so good. I love fresh spinach and mushrooms and they were great together. I didn't change a thing. I can't imagine it would be nearly as good with frozen though. Thanks for a great recipe.
