When my family was snowed in one time, we had to make do with what we had on hand, so I was able to put this recipe together. I find that it is very versatile and takes only 10 minutes to make from start to finish.
Recommended: 25 Fast Spring Veggie Sides
- 1-1/2 cups sliced fresh mushrooms
- 2 tablespoons olive oil
- 1/2 teaspoon butter
- 1 package (6 ounces) fresh baby spinach
- 3 ounces reduced-fat cream cheese, cubed
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- In a small skillet, saute mushrooms in oil and butter until tender. Add spinach; cover and cook for 1 minute or until wilted.
- Stir in the cream cheese, salt and pepper. Serve immediately. Yield: 2 servings.
Originally published as Creamed Spinach and Mushrooms in Reminisce April/May 2009, p 49
Reviews for Creamed Spinach and Mushrooms
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed May. 23, 2012
"This recipe was easy and we enjoyed it. When I cleaned up I noticed quite a bit of the "cream" was left on the bottom of the pan. Maybe I should have cooked the mushrooms longer so that the liquid reduced."