Sautéed Garlic Spinach and Mushrooms with Lemon
A simple, vibrant side dish featuring tender spinach and earthy mushrooms sautéed with garlic and finished with fresh lemon juice. This international-inspired vegetarian ready in about 17 minutes pairs extra virgin olive oil, garlic cloves, white button mushrooms 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
- 2 tbsp extra virgin olive oil
- 4, thinly sliced garlic cloves
- 8 oz, sliced white button mushrooms
- 6 cups baby spinach
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 2: Add 8 oz sliced white button mushrooms to the skillet. Cook for 5-6 minutes, stirring occasionally, until mushrooms release their moisture and turn golden brown.
- Step 3: Add 6 cups baby spinach, 1/2 tsp salt, and 1/4 tsp black pepper. Stir continuously for 2-3 minutes until spinach wilts and reduces in volume.
- Step 4: Remove from heat and drizzle with 1 tbsp fresh lemon juice. Toss gently to combine and serve immediately.
Frequently asked questions
How long does Sautéed Garlic Spinach and Mushrooms with Lemon take to make?
Total time is about 17 minutes (5 min prep + 12 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 Mushrooms with Lemon?
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 extra virgin olive oil from drying out.
Can I substitute ingredients in Sautéed Garlic Spinach and Mushrooms with Lemon?
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 Mushrooms with Lemon 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 Mushrooms with Lemon vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This is my go-to side for grilled salmon! The lemon cuts through the richness perfectly.
- ★★★★★
My family devoured this in under 15 minutes. The garlic depth is unbeatable.
- ★★★★☆
Slightly bland without extra salt, but the fresh lemon made it feel light.
