Creamy Mushrooms and Spinach
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. Use your imagination!
Servings: 4 servings
Calories: 184kcal
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
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
May be frozen in an airtight freezer container (or freezer bag) for up to 3 months.
Serve hot by itself, or on top of potatoes, rice, noodles, or meat.
Nutrition
Serving: 1serving | Calories: 184kcal | Carbohydrates: 9g | Protein: 7g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 22mg | Sodium: 154mg | Potassium: 674mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4261IU | Vitamin C: 16mg | Calcium: 117mg | Iron: 2mg
