Sautéed Spinach and Mushrooms with Lemon and Olive Oil
A quick and vibrant Whole30 side dish of tender spinach and earthy mushrooms brightened with fresh lemon juice. This mediterranean-inspired whole30 (whole30, vegetarian) ready in about 15 minutes pairs baby spinach, sliced 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 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
- 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Spinach and Mushrooms with Lemon and Olive Oil 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 Mushrooms with Lemon and Olive Oil?
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 baby spinach from drying out.
Can I substitute ingredients in Sautéed Spinach and Mushrooms with Lemon and Olive Oil?
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 Mushrooms with Lemon and Olive Oil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Mushrooms with Lemon and Olive Oil whole30?
Yes — this recipe is tagged whole30, vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
