Wicked Spinach and Mushroom Sauté with Garlic Butter
A flavorful sauté of fresh spinach and mushrooms cooked in garlic butter, perfect as a side or light main dish. This french-inspired vegetarian (vegetarian) ready in about 20 minutes pairs fresh baby spinach, sliced cremini mushrooms, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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 baby spinach
- 8 oz, sliced cremini mushrooms
- 3 tbsp unsalted butter
- 4, minced garlic cloves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp lemon zest
- 1 tbsp lemon juice
Instructions
- Step 1: Heat 3 tbsp unsalted butter in a large skillet over medium heat until melted and foaming. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
- Step 2: Add 8 oz sliced cremini mushrooms to the skillet and cook, stirring occasionally, for 5-6 minutes until the mushrooms release their moisture and begin to brown at the edges.
- Step 3: Add 6 cups fresh baby spinach to the skillet, stirring constantly to wilt the spinach evenly, about 2-3 minutes.
- Step 4: Season with 1/2 tsp salt and 1/4 tsp black pepper, then stir in 1 tsp lemon zest and 1 tbsp lemon juice. Cook for an additional 1 minute until the flavors meld and spinach is fully wilted.
- Step 5: Remove from heat and serve immediately as a savory side or light vegetarian main.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Wicked Spinach and Mushroom Sauté with Garlic Butter take to make?
Total time is about 20 minutes (10 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 Wicked Spinach and Mushroom Sauté with 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 baby spinach from drying out.
Can I substitute ingredients in Wicked Spinach and Mushroom Sauté with 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 Wicked Spinach and Mushroom Sauté with 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 Wicked Spinach and Mushroom Sauté with 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.
