Easy Sauteed Mushrooms with Spinach
Quick and healthy sautéed mushrooms with spinach in garlic and lemon. Mediterranean-inspired, ready in just 20 minutes.
Ingredients
- 2 tablespoons olive oil
- 1 pound mushrooms cremini, button, or a mix, sliced
- 4 cups fresh spinach
- 4 cloves garlic minced
- 1 tablespoon lemon juice freshly squeezed
- Salt and pepper to taste
Optional garnish: Fresh parsley or red pepper flakes for a spicy kick
Tip: Cremini mushrooms hold their texture well and have a rich flavor, but you can mix in shiitake, oyster, or portobello for variety.
Instructions
Heat the Olive Oil
- In a large skillet, heat olive oil over medium heat until shimmering.
Cook the Mushrooms
- Add sliced mushrooms in a single layer. Let them cook without stirring for 2–3 minutes to allow them to brown. Then stir and continue cooking for another 5–6 minutes, until they are golden and any released liquid has mostly evaporated.
Add the Garlic
- Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Add Spinach
- Add fresh spinach to the pan. Toss gently until the leaves just wilt, about 1–2 minutes.
Season and Finish
- Drizzle with fresh lemon juice, season with salt and pepper to taste, and toss to combine. Remove from heat.
Garnish and Serve
- Sprinkle with fresh parsley for color or red pepper flakes for heat. Serve immediately as a side, topping, or light main.