Sautéed Garlic Spinach and Mushrooms with Toasted Pine Nuts
A quick sauté of fresh spinach and mushrooms enriched with garlic and topped with crunchy toasted pine nuts for a vibrant side dish. This mediterranean-inspired vegetarian (vegetarian) ready in about 17 minutes pairs washed and dried fresh spinach leaves, olive oil, thinly sliced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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, washed and dried fresh spinach leaves
- 8 oz, sliced into 1/4 inch pieces cremini mushrooms
- 2 tbsp olive oil
- 4 cloves, thinly sliced garlic cloves
- 2 tbsp pine nuts
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
Instructions
- Step 1: Heat 2 tbsp olive oil in a large sauté pan over medium heat. Add 2 tbsp pine nuts and toast, stirring constantly, for about 2 minutes until golden and fragrant. Remove to a small bowl and set aside.
- Step 2: In the same pan, add 4 thinly sliced garlic cloves and sauté for 30 seconds until fragrant, taking care not to burn the garlic.
- Step 3: Add 8 oz sliced cremini mushrooms and cook over medium heat for 5 minutes until they release moisture and start to brown.
- Step 4: Add 8 cups fresh spinach leaves, 1 tsp salt, and 1/4 tsp black pepper. Toss gently and cook for 2-3 minutes until the spinach wilts but remains vibrant green.
- Step 5: Remove from heat and drizzle 1 tbsp lemon juice over the mixture. Transfer to a serving dish and sprinkle the toasted pine nuts on top before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Garlic Spinach and Mushrooms with Toasted Pine Nuts 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 Toasted Pine Nuts?
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 olive oil from drying out.
Can I substitute ingredients in Sautéed Garlic Spinach and Mushrooms with Toasted Pine Nuts?
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 Toasted Pine Nuts 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 Toasted Pine Nuts 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.
