Sautéed Garlic Spinach and Mushroom Stir-Fry
A quick and nutritious vegetable stir-fry combining tender spinach and earthy mushrooms with a fragrant garlic sauce. This asian-inspired vegetarian (vegan, gluten free) ready in about 15 minutes pairs fresh baby spinach, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 cups fresh baby spinach
- 10 oz, sliced 1/4-inch thick white button mushrooms
- 2 tbsp olive oil
- 4 cloves minced garlic
- 1 tbsp soy sauce
- 1/4 tsp black pepper
- 1/4 tsp (optional) red pepper flakes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
- Step 2: Add 10 oz sliced white button mushrooms and cook, stirring frequently, for 5 minutes until mushrooms release moisture and start to brown.
- Step 3: Add 8 cups fresh baby spinach and toss with mushrooms. Cook for 2-3 minutes until spinach wilts and reduces in volume.
- Step 4: Stir in 1 tbsp soy sauce, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using. Cook for an additional minute until sauce thickens slightly and coats the vegetables. Serve immediately.
Frequently asked questions
How long does Sautéed Garlic Spinach and Mushroom Stir-Fry take to make?
Total time is about 15 minutes (5 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Garlic Spinach and Mushroom Stir-Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh baby spinach from drying out.
Can I substitute ingredients in Sautéed Garlic Spinach and Mushroom Stir-Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Garlic Spinach and Mushroom Stir-Fry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Garlic Spinach and Mushroom Stir-Fry vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
