Sautéed Spinach and Mushrooms with Lemon and Pine Nuts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A simple sauté of fresh spinach and earthy mushrooms finished with toasted pine nuts and a squeeze of lemon, perfect as a Whole30 side dish. This whole30-inspired whole30 (whole30, vegetarian) ready in about 17 minutes pairs fresh baby spinach, sliced cremini mushrooms, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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.

Prep: 5 min Cook: 12 min Serves 4 Whole30 cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 1/4 cup pine nuts and toast for 2-3 minutes, stirring frequently until golden and fragrant. Remove pine nuts and set aside.
  2. Step 2: In the same skillet, add 8 oz sliced cremini mushrooms and sauté for 5 minutes until browned and tender.
  3. Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  4. Step 4: Add 6 cups fresh baby spinach and 1/2 tsp sea salt and 1/4 tsp black pepper. Sauté for 2-3 minutes until spinach is wilted but still bright green.
  5. Step 5: Remove from heat and stir in 1 tbsp fresh lemon juice and the toasted pine nuts. Serve warm as a nutritious side.

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Frequently asked questions

How long does Sautéed Spinach and Mushrooms with Lemon and Pine Nuts take to make?

Total time is about 17 minutes (5 min prep + 12 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 Pine Nuts?

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 baby spinach from drying out.

Can I substitute ingredients in Sautéed Spinach and Mushrooms with Lemon and Pine Nuts?

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 Pine Nuts 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 Pine Nuts whole30?

Yes — this recipe is tagged whole30, vegetarian, gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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