Sautéed Middle-Aged Mushroom and Spinach Stir Fry

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A quick and vibrant stir fry combining earthy mushrooms and fresh spinach, perfect for a nourishing midweek meal. This Middle Eastern recipe (vegetarian), ready in about 17 minutes, pairs olive oil, button mushrooms, baby spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 2, 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 olive oil
• 8 oz, sliced button mushrooms
• 4 cups baby spinach
• 3, minced garlic cloves
• 1 tbsp soy sauce
• 1/4 tsp black pepper
• 1/2 tsp red chili flakes
• 1 tbsp lemon juice

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
2. Step 2: Add 8 oz sliced button mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and edges begin to caramelize.
3. Step 3: Add 4 cups baby spinach to the pan and cook, stirring, until wilted and bright green, about 2 minutes.
4. Step 4: Stir in 1 tbsp soy sauce, 1/4 tsp black pepper, and 1/2 tsp red chili flakes. Cook for another 1 minute until the sauce lightly coats the vegetables.
5. Step 5: Remove from heat and drizzle 1 tbsp lemon juice over the stir fry. Toss gently and serve immediately.