Sautéed Spinach and Mushroom Medley in Garlic Butter
A quick and healthy sauté of fresh spinach and mushrooms cooked in fragrant garlic butter, perfect as a side or light meal. This mediterranean-inspired vegetarian (vegetarian) ready in about 15 minutes pairs fresh spinach leaves, sliced white button mushrooms, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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
- 6 cups fresh spinach leaves
- 8 oz, sliced white button mushrooms
- 3 tbsp unsalted butter
- 4, minced garlic cloves
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
Instructions
- Step 1: Heat 3 tablespoons unsalted butter and 1 tablespoon olive oil in an 8-inch nonstick frying pan over medium heat until the butter is melted and foaming, about 2 minutes.
- Step 2: Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 3: Add 8 ounces sliced white button mushrooms and cook for 5 minutes, stirring occasionally, until the mushrooms release their juices and begin to brown.
- Step 4: Add 6 cups fresh spinach leaves and stir gently, cooking for 2-3 minutes until the spinach wilts and reduces significantly.
- Step 5: Season with 1 teaspoon salt and 1/2 teaspoon black pepper, stirring to combine.
- Step 6: Remove from heat and drizzle 1 tablespoon fresh lemon juice over the sautéed greens, tossing lightly before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Spinach and Mushroom Medley in Garlic Butter take to make?
Total time is about 15 minutes (5 min prep + 10 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 Spinach and Mushroom Medley in Garlic Butter?
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 fresh spinach leaves from drying out.
Can I substitute ingredients in Sautéed Spinach and Mushroom Medley in Garlic Butter?
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 Spinach and Mushroom Medley in Garlic Butter 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 Spinach and Mushroom Medley in Garlic Butter 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.
