Search thousands of recipes reviewed by home cooks like you.

Sauteed Portobellos and Spinach

Sauteed Portobellos and Spinach

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
froglette

froglette

Tender 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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 6.6g
  • 2%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 359 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Melt butter in a large skillet or saute pan 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Raoulysgirl
90

Raoulysgirl

5/26/2007

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!

SARA W.
80

SARA W.

10/19/2004

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!

naples34102
69

naples34102

12/9/2008

LOVE spinach. LOVE portobello mushrooms. Did not like this dish. I used fresh spinach and it looked beautiful, but both the basil and the red wine gave it an unpleasant taste. I hate to waste food, so I reluctantly ate my portion--hubby could not do the same...

Similar recipes

ADVERTISEMENT