Sauteed mushrooms and spinach

    (297)
    20 minutes

    Portobello mushrooms and spinach are simmered with Parmesan cheese, wine and seasoning. Unique, easy, and extremely tasty side dish. Excellent with a steak and baked potato dinner.


    265 people made this

    Ingredients
    Serves: 4 

    • 60g butter
    • 2 large portobello mushrooms, sliced
    • 1 bunch spinach or silverbeet, washed and chopped
    • 8 leaves basil, torn
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 clove garlic, chopped
    • 2 tablespoons dry red wine
    • 1/4 cup (30g) grated Parmesan cheese

    Directions
    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Melt butter in a large frypan over medium heat. Saute mushrooms, spinach, basil, salt, pepper and garlic until mushrooms are tender and spinach is heated through.
    2. Pour in wine and reduce heat to low; simmer 1 minute. Stir in Parmesan cheese and serve.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (297)

    Reviews in English (214)

    MarianneSalome
    0

    I had leftover spinach and baked potatoes so added the mushroom and had a great meatless meal for one . I smashed the potatoes and baked them in butter my version of Rosti .  -  31 May 2017

    by
    102

    This was sooo good. I held back a star only because I made a few critical changes to the recipe that affected the flavor in the positive. First, I didn't use basil. I really didn't think it was a flavor combo that my family would appreciate. Also, since we don't like wine (not even for cooking), I used 1 tablespoon of balsamic vinegar and 1 tablespoon of beef broth. I also added an extra clove of garlic (of course). The result was a fantastic side to our main dish and will definitely be added to our rotation!  -  26 May 2007  (Review from Allrecipes USA and Canada)

    by
    96

    Absolutely delicious! After reading others' reviews, I made a few changes: I used 2 bags of fresh baby spinach instead of frozen, 1/2 tsp each basil and pepper, and 2 cloves garlic. I also used white rather than red wine (personal preference!). This is an elegant, easy side dish, but it does need to go straight from the stove to the table. Fortunately it only takes a few minutes to make, so I cook it just before the other dishes are done. Thanks Leslie!  -  19 Oct 2004  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate