Sautéed Mushrooms and Spinach with Balsamic Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Earthy sautéed mushrooms and tender spinach tossed in a sweet and tangy balsamic glaze for a savory vegetarian side. This mediterranean-inspired vegetarian (vegetarian) ready in about 17 minutes pairs sliced cremini mushrooms, packed fresh spinach, olive oil 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.

Prep: 5 min Cook: 12 min Serves 3 Mediterranean cuisine 120 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat until hot but not smoking. Add 8 oz sliced cremini mushrooms and sauté for 5-7 minutes, stirring occasionally, until mushrooms are golden and their moisture has evaporated.
  2. Step 2: Add 3 minced garlic cloves to the mushrooms and cook for 1 minute until fragrant, stirring constantly to avoid burning.
  3. Step 3: Toss in 4 cups packed fresh spinach, 1/2 tsp salt, and 1/4 tsp black pepper, stirring continuously until the spinach wilts, about 2-3 minutes.
  4. Step 4: In a small bowl, mix 2 tbsp balsamic vinegar and 1 tsp honey until combined.
  5. Step 5: Pour the balsamic glaze over the mushrooms and spinach mixture and cook for another minute until the sauce thickens slightly and coats the vegetables.
  6. Step 6: Remove from heat and serve immediately as a flavorful side dish.

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Frequently asked questions

How long does Sautéed Mushrooms and Spinach with Balsamic Glaze 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 Mushrooms and Spinach with Balsamic Glaze?

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 sliced cremini mushrooms from drying out.

Can I substitute ingredients in Sautéed Mushrooms and Spinach with Balsamic Glaze?

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 Mushrooms and Spinach with Balsamic Glaze 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 Mushrooms and Spinach with Balsamic Glaze 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.

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