Sautéed Spinach and Mushroom Bowl with CoQ10-Rich Walnuts

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A nutritious vegetarian bowl featuring sautéed spinach and mushrooms enhanced with crunchy walnuts, an excellent natural source of antioxidants. This French recipe, ready in about 25 minutes, pairs fresh baby spinach, cremini mushrooms, sliced, walnuts, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 fresh baby spinach
• 10 oz cremini mushrooms, sliced
• 1/2 cup walnuts, chopped
• 3 tbsp extra virgin olive oil
• 3 garlic cloves, thinly sliced
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

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Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 3 thinly sliced garlic cloves and sauté for 1 minute until fragrant but not brown.
2. Step 2: Add 10 oz sliced cremini mushrooms and cook for 6-8 minutes until they release their moisture and begin to brown around the edges.
3. Step 3: Stir in 8 cups fresh baby spinach in batches, allowing each batch to wilt slightly before adding more, cooking for about 4 minutes until all spinach is tender and bright green.
4. Step 4: Add 1/2 cup chopped walnuts and 1/4 tsp red pepper flakes (if using), sauté for 2 minutes until walnuts are toasted and fragrant.
5. Step 5: Remove from heat and stir in 1 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Drizzle remaining 1 tbsp olive oil over the top before serving warm as a nutrient-packed side or main bowl.