Sautéed Mushroom and Garlic Spinach with Lemon

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

Earthy mushrooms and tender spinach quickly sautéed with garlic and finished with a fresh splash of lemon for brightness. This Mediterranean-inspired vegetarian recipe, ready in about 17 minutes, pairs 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 120 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

• 2 tbsp olive oil
• 3 cloves, thinly sliced garlic cloves
• 8 oz, sliced white button mushrooms
• 6 cups fresh spinach
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

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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 thinly sliced garlic cloves and sauté for 30 seconds until fragrant.
2. Step 2: Add 8 oz sliced white button mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until mushrooms release their moisture and start to brown around the edges.
3. Step 3: Add 6 cups fresh spinach to the skillet, season with 1/2 tsp salt and 1/4 tsp black pepper, and sauté for 2-3 minutes until the spinach wilts and reduces in volume.
4. Step 4: Remove skillet from heat and stir in 1 tbsp lemon juice to brighten the flavors before serving.