- 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
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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.