Sautéed Mushrooms and Spinach with Lemon Zest
A quick and vibrant side dish featuring earthy mushrooms and fresh spinach, brightened by lemon zest and garlic. This Mediterranean-inspired vegetarian recipe, ready in about 20 minutes, pairs mushrooms, 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 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
- 8 oz, sliced mushrooms
- 4 oz, fresh spinach
- 2 tbsp olive oil
- 2 cloves, minced garlic
- 1, zest only lemon
- 1/4 tsp salt
- 1/8 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 2: Add the 8 oz sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until golden brown and tender.
- Step 3: Add the 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn.
- Step 4: Add the 4 oz fresh spinach and cook for 2-3 minutes until wilted.
- Step 5: Stir in the lemon zest (1), 1/4 tsp salt, and 1/8 tsp black pepper. Cook for 1 minute more to combine, then remove from heat.
