- 2 teaspoons olive oil
- 2 cups sliced fresh mushrooms
- 2 garlic cloves, minced
- 1 package (5 to 6 ounces) fresh baby spinach
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- In a nonstick skillet, heat oil over medium heat. Add mushrooms; saute until tender, about 2 minutes. Add garlic; cook 1 minute longer. Add spinach; cook and stir until wilted, about 1 minute. Season with salt and pepper. Serve immediately. Yield: 2 servings.
Originally published as Mushroom and Spinach Saute in Light & Tasty October 2005, p59
Reviews for Mushroom and Spinach Saute
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 Mar. 29, 2014
"Easy and tasty."
Reviewed Mar. 6, 2014
"Great taste and very easy."
Reviewed Jun. 30, 2012
"Love it and so easy!"
Reviewed Jun. 25, 2012
"I was pleasantly surprised at how much I liked this and how easy it was to make!"
Reviewed Mar. 7, 2011
"Two of my favorites, simple to make, tastes fantastic."