Creamy Mushrooms and Spinach can be served as a side dish, a healthy and hearty vegetarian main course, or as a sauce to spoon over a baked potato, noodles, or even steak. It only takes about 15 minutes to make so it's perfect for anytime you want to dress up a dinnerplate with something extra special!
The possibilities of using this healthy and delicious low-carb vegetable dish are endless. You'd better make it right away so you can find your own unique ways to serve and enjoy it.
Table of Contents Found Here
- The ingredient list:
- Ingredient information:
- Recipe add-in and substitution suggestions:
- Renee's tips for recipe success:
- The health benefits of mushrooms:
- Learn more about the health benefits of mushrooms.
- The health benefits of spinach:
- Learn more about the health benefits of spinach.
- Serving suggestions for creamy mushrooms and spinach:
- Can frozen spinach be used in this recipe?
- Storing leftovers:
- How to freeze:
- How long does this recipe take to prepare?
- Additional recipes using spinach and/or mushrooms:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Ingredient information:
AVOCADO OIL - I like to switch between using avocado oil and extra virgin olive oil. You can use either. The choice is yours. They're both healthy oils, but avocado oil has a slightly higher smoke point than extra virgin olive oil.
SHALLOTS - The flavor of shallots (to me) is a milder and more delicate form of an onion, but they also bring a light flavor infusion of garlic. I've always felt cooking with shallots was fancier than cooking with onions and garlic, so I use them often for dishes that I want to be extraordinary!
BUTTON MUSHROOMS - I don't typically use button mushrooms in my recipes (I usually use cremini), but button mushrooms were on sale, so I decided to go with them for this recipe. Feel free to use cremini or a mixture of your favorite shrooms for a kick of meaty mushroom flavor.
SALT AND PEPPER - Kosher salt and freshly cracked black peppercorns are always my seasonings of choice for cooking.
BABY SPINACH LEAVES - I like to use tender baby spinach leaves for this dish. They're slightly sweeter than the larger, more mature spinach leaves and tend to wilt and cook down faster.
GRATED NUTMEG - I always use a small pinch of grated nutmeg with my dark green veggie dishes. This simple ingredient elevates the creamed spinach and mushrooms to something extra special without being overpowering with an in-your-face flavor.
LEMON ZEST - This ingredient helps balance and brighten the completed dish and cut through the richness of the cream and cheese.
HEAVY CREAM - The slight touch of heavy cream goes a long way in turning this delicious mushroom dish into something rich and decadent.
GRATED PARMESAN CHEESE - The grated Parmesan thickens the sauce and adds a slightly nutty note that lingers on the tongue. Use the highest quality Parmesan cheese for the best taste and flavor experience.
Recipe add-in and substitution suggestions:
I'd never tell you not to add garlic to anything, and it would be a nice add-in OR substitution for the shallots. Finely minced onions (your favorite variety) will also work in this recipe in addition to, or as a substitute for the shallots.
Feel free to substitute half and half for the heavy cream or even a splash of buttermilk if you have it. However, I recommend forgoing the lemon zest altogether if you use buttermilk.
If you like things spicy, adding a pinch (or two) of red pepper flakes is an excellent addition. I suggest that you add them at the same time as the Parmesan cheese.
As mentioned above, any mushrooms can be substituted for the button mushrooms called for in this recipe. A combination of various types of mushrooms would also be a nice touch and a heightened flavor experience for true mushroom lovers.
Renee's tips for recipe success:
To get the most color and flavor from the mushrooms, make sure to sauté them in the skillet first, without salt. Since salt draws out moisture if the mushrooms are seasoned too soon, they'll steam in their own juices as opposed to browning.
Add a pinch of warm and spicy nutmeg when cooking dark green veggies. The earthy flavor it provides will go a long way in elevating the flavor experience.
The health benefits of mushrooms:
Mushrooms are full of B vitamins which helps promote heart health, red blood cells, a good digestive system and healthy skin.
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Learn more about the health benefits of mushrooms.
The health benefits of spinach:
Spinach is low in calories and rich in fiber. Spinach also contains high levels of nitrates which have been shown to help keep blood pressure levels moderate and also decrease the risk of heart disease.
Learn more about the health benefits of spinach.
Serving suggestions for creamy mushrooms and spinach:
In the opening few paragraphs, I was brainstorming about how I'd love to eat (and serve) this amazing creamy mushroom dish (i.e., over potatoes, noodles, steak, on its own).
Below are a few other suggestions for using creamy mushrooms and spinach, with and on, that I think you'll also enjoy…
- stirred into cooked pasta
- stirred into scrambled eggs
- spooned onto toast or an English muffin
- spooned into an avocado half
- on top of white or wild rice
- stirred into soup
- on top of cooked chicken or pork
- topped with a fried egg
- on top of a cheeseburger
- stirred in mashed potatoes
- added on top of garlic bread
- added into a quiche
Can frozen spinach be used in this recipe?
Yes.
Thaw it thoroughly and then squeeze out as much excess liquid as possible. Add the thawed and dried spinach to the sauteed mushrooms, stir well, and continue with the recipe.
Special side note regarding using frozen spinach:
Because frozen spinach is already cooked, you get a lot of big bang for your buck in a package of frozen spinach. Even after removing the water, the condensed amount of spinach leaves in a package is more than this recipe calls for.
Use your judgment as to how much spinach you want to add depending on your preference for spinach. And please remember to add the nutmeg.
Storing leftovers:
Add any leftovers to an airtight container and store them in the refrigerator for up to 5 days.
How to freeze:
Add to an airtight freezer container or an airtight freezer bag and freeze for up to 3 months.
How long does this recipe take to prepare?
This recipe is quick and will take no longer than 15 minutes before you're ready to dig in.
Additional recipes using spinach and/or mushrooms:
Even if you're not a huge mushroom fan, I'll bet you're going to flip over these Beer Batter Fried Mushrooms!
Cheesy Spinach and Artichoke Quiche is packed with flavor and color! If you're a fan of the hot dip, this quiche is for you!!
This recipe for Chicken Parmesan Stuffed Portobellos is my fast and speedy riff on a traditional chicken Parmesan...with a twist!
Creamed Cabbage and Spinach is a delicious side dish complemented by the flavor of bacon and a touch of lemon for brightness and balance.
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Creamy Mushrooms and Spinach
Equipment
- microplane for zesting the lemon
- box grater optional
- cheese grater optional
- nutmeg grater optional
- colander optional, for washing the spinach
- salad spinner optional, for drying the spinach
Ingredients
- 2 tablespoons avocado oil
- ¼ cup minced shallots
- 16 ounces button mushrooms cleaned and cut into ½" slices and chunks
- 6 ounces baby spinach leaves washed and dried
- 1 teaspoon fresh lemon zest
- ¼ cup heavy cream
- ¼ cup grated Parmesan cheese
- ⅛ teaspoon grated nutmeg
- 1 teaspoon kosher salt (or ½ teaspoon iodized salt)
- ½ teaspoon black pepper
Instructions
- Heat the oil in the skillet over medium high heat. Add the shallots and cook for 2-3 minutes to soften.
- Add the mushrooms to the skillet and cook, stirring occasionally, until the mushrooms wilt down and take on a golden color (approximately 5-6 minutes).
- After the mushrooms have browned add the salt, pepper, spinach leaves, nutmeg, and lemon zest. Stir well, and then cover until the spinach has wilted down (approximately 2-3 minutes).
- Remove the cover, reduce the heat to low and stir in the heavy cream and Parmesan cheese. Cook an additional 2-3 minutes until the cheese has melted and the sauce is creamy.Serve hot.
Video
Notes
Nutrition
I sincerely hope that you've enjoyed today's low-carb mushroom and spinach dish as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Marium Mathew says
WOW. this recipe was delicious. i substituted a small onion for the shallot and sprinkled in some red chili flakes at the end cause I like a little kick. so yummy. thank you.
Renée says
It makes me so happy that you took the time to come back and rate this recipe, Marium.
Thank you. I also love that you added red pepper flakes. Sound like a great idea!
I hope you'll visit me again.
Take good care,
Renee
Antoinette says
You mention shallots in the ingredients but no mention of them in the method. Also no mention of salt, nutmeg or pepper in the ingredients but are included in the method. This recipe was very good.
Renée says
Hi, Antionette!
I apologize profusely for my errors in writing the recipe card. I have gone in and fixed those, first thing.
Thank you for letting me know about my errors in a kind manner. You'll be happy to know that I'm taking on an editor within the next few weeks,
so hopefully errors like this will be a thing of the past.
In any case, I'm so happy you enjoyed this recipe and I do hope you'll visit again.
Take good care,
Renee
Renée says
This is a super delicious and versatile dish. I use it as a topping for so many things and by itself as a side dish.