Sautéed Portobello Mushrooms and Spinach
A simple, hearty and nutritious dish made with meaty portobello mushrooms and garlicky spinach. Perfect for a savory breakfast, light dinner, or as a side.
Ingredients
- - 2 large portobello mushrooms cleaned and sliced
- - 4 cups fresh spinach baby or regular
- - 1 tbsp olive oil
- - 2 cloves garlic minced
- - 1 tsp balsamic vinegar
- - Salt and black pepper to taste
- - Optional: chili flakes or lemon zest for garnish
Instructions
- Sauté Mushrooms
- Heat olive oil in a skillet over medium heat. Add sliced portobello mushrooms and cook for 4–5 minutes until they release moisture and begin to brown.
- Add Garlic
- Stir in minced garlic and cook for another 30 seconds until fragrant.
- Wilt Spinach
- Add spinach to the pan and cook, stirring, for 1–2 minutes until just wilted.
- Season and Finish
- Drizzle with balsamic vinegar and season with salt and pepper. Garnish with optional chili flakes or lemon zest if desired.
- Serve
- Serve warm as a light main, side, or over toast or grains for a fuller meal.
- prep_time: PT5M
- cook_time: PT10M
- total_time: PT15M
- servings: 2
Notes
nutrition:
calories: ~120 (per serving)
carbohydrates: ~6g
protein: ~4g
fat: ~8g
fiber: ~3g
sodium: ~180mg notes:
- Add a poached egg or tofu on top for a more filling dish.
- Use kale or Swiss chard as spinach alternatives.
- Great paired with roasted sweet potato or quinoa.
calories: ~120 (per serving)
carbohydrates: ~6g
protein: ~4g
fat: ~8g
fiber: ~3g
sodium: ~180mg notes:
- Add a poached egg or tofu on top for a more filling dish.
- Use kale or Swiss chard as spinach alternatives.
- Great paired with roasted sweet potato or quinoa.