Sautéed Garlic Spinach and Mushrooms with Lemon Zest
Quickly sautéed fresh spinach and earthy mushrooms infused with garlic and brightened with lemon zest for a simple side dish. This mediterranean-inspired vegetarian (vegetarian) ready in about 15 minutes pairs fresh spinach leaves, washed, cremini mushrooms, sliced, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 3, 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
- 10 oz fresh spinach leaves, washed
- 8 oz cremini mushrooms, sliced
- 2 tbsp extra virgin olive oil
- 4 cloves garlic cloves, thinly sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
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 1-2 minutes until fragrant and just turning golden, taking care not to burn.
- Step 2: Add 8 oz sliced cremini mushrooms to the skillet and cook, stirring occasionally, for 5-6 minutes until mushrooms release their moisture and begin to brown.
- Step 3: Increase heat to medium-high and add 10 oz fresh spinach leaves along with 1/2 tsp salt and 1/4 tsp black pepper. Toss continuously for 2-3 minutes until spinach wilts but remains bright green.
- Step 4: Remove skillet from heat, sprinkle 1 tsp lemon zest and drizzle 1 tbsp fresh lemon juice over the vegetables. Toss gently to combine and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Garlic Spinach and Mushrooms with Lemon Zest 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 Mushrooms with Lemon Zest?
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 spinach leaves, washed from drying out.
Can I substitute ingredients in Sautéed Garlic Spinach and Mushrooms with Lemon Zest?
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 Zest for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Zest 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
- ★★★★★
Best spinach and mushroom recipe I've tried. The lemon zest is a game-changer.
- ★★★★★
This became a weekly staple. The garlic and mushrooms are amazing together.
- ★★★★★
So easy and delicious! Pairs perfectly with grilled chicken.
