Garlicked Spinach and Mushrooms

  • Yield: 4 servings

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.


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

Nutritional Info *per serving

  • Calories 78
  • Fat 5g
  • Cholesterol 5mg
  • Sodium 268mg
  • Carbohydrate 4g
  • Protein 5g