Sautéed Spinach and Mushrooms with Lemon and Olive Oil

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A quick and vibrant Whole30 side dish of tender spinach and earthy mushrooms brightened with fresh lemon juice. This Mediterranean-inspired Whole30 recipe (vegetarian), ready in about 15 minutes, pairs baby spinach, cremini mushrooms, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 10 min Serves 4 Mediterranean cuisine 90 cal/serving

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Ingredients

10 oz baby spinach
8 oz, sliced cremini mushrooms
2 tbsp olive oil
3 cloves, thinly sliced garlic cloves
1 tbsp lemon juice
1/2 tsp sea salt
1/4 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and lightly golden.
Step 2: Add 8 oz sliced cremini mushrooms and cook for 5-6 minutes, stirring occasionally, until mushrooms release moisture and begin to brown.
Step 3: Add 10 oz baby spinach, 1/2 tsp sea salt, and 1/4 tsp black pepper to the skillet. Cook, stirring constantly, until spinach is wilted and tender, about 2-3 minutes.
Step 4: Remove from heat and drizzle 1 tbsp fresh lemon juice over the sautéed greens and mushrooms. Toss gently and serve warm.