Garlicked Spinach and Mushrooms

  • Yield 4 servings

This spinach side dish uses a combination of portobello, shiitake and button mushrooms, but you can use just one kind.

To serve as an appetizer, use a broiler-proof skillet. Scatter 4 ounces shredded mozzarella over mushrooms and broil for 3 to 4 minutes or until cheese melts and browns. Serve out of pan.


1 teaspoon olive oil
1 teaspoon butter, optional
3 garlic cloves, minced
2 cups button mushrooms, quartered
1 cup shiitake mushrooms, quartered
1 large portobello mushrooms, diced
1/2 cup dry red or white wine
2 cups spinach leaves, torn into bite-size pieces
1 tablespoon low-sodium tamari or low-sodium soy sauce
1/3 cup grated parmesan or asiago cheese
1/2 teaspoon fresh-ground black pepper


  1. Heat oil and butter, if using, in a large nonreactive nonstick skillet over medium-high heat. Add garlic and saute 2 minutes or until garlic browns lightly. Add the mushrooms and saute 2 minutes or until lightly browned. Add wine, and using a wooden spoon, stir and scrape any browned bits from the bottom of the pan. Continue cooking until all liquid evaporates from pan.
  2. Add the spinach and saute 1 minute or until spinach wilts. Add the tamari or soy sauce, cheese and pepper. Stir and heat through.



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