Easy Sauteed Mushrooms with Spinach Recipe
Mushrooms and spinach are two of the most versatile and nutritious ingredients you can incorporate into your meals. Whether you’re a vegetarian, vegan, or simply someone who loves incorporating more greens and umami flavors into their diet, sautéed mushrooms with spinach is a delightful and easy dish that fits perfectly into a wide variety of meals. This dish is packed with nutrients, and its savory flavor profile makes it a popular choice for breakfast, lunch, or dinner.
Why Choose Sautéed Mushrooms with Spinach?
Before we dive into the details of the recipe, let’s talk about why sautéed mushrooms with spinach is such an excellent choice.
Nutritional Benefits
- Mushrooms: Mushrooms are packed with antioxidants, vitamins (especially B vitamins like B5, B7, and B12), and minerals such as selenium and potassium. They are also low in calories and high in fiber, which supports digestion and promotes fullness. Certain varieties, like shiitake and maitake, also have immune-boosting properties.
- Spinach: Spinach is a nutrient powerhouse, providing vitamin K, A, C, folate, iron, and calcium. It’s also loaded with antioxidants that promote eye health and protect against inflammation. Like mushrooms, spinach is low in calories but high in fiber, making it a filling addition to any dish.
Versatility
- This dish can be enjoyed on its own as a side, tossed into salads, added to pastas, served with grilled meats, or incorporated into grain bowls.
- It’s easily customizable depending on your preferences. Add garlic, onions, or chili flakes for extra flavor. You can even drizzle some balsamic vinegar or top it with grated cheese for added richness.
Quick and Easy
- Sautéing mushrooms and spinach is one of the fastest ways to cook these ingredients, making this recipe perfect for a busy weeknight dinner or a quick lunch.
- The ingredients come together in a single pan, reducing cleanup time and making it a one-pan wonder.
Step-by-Step Instructions for Sautéed Mushrooms with Spinach
Let’s walk through the process of making sautéed mushrooms with spinach, from start to finish. Don’t worry; this recipe is straightforward and doesn’t require advanced cooking skills.
Step 1: Prepare the Ingredients
Before you begin cooking, it’s important to prep all your ingredients:
- Mushrooms: Clean your mushrooms using a damp paper towel or soft brush to remove any dirt. Avoid rinsing them under water, as mushrooms absorb water quickly and may become soggy. Slice or chop them into bite-sized pieces.
- Spinach: Wash the spinach thoroughly in cold water to remove any grit. If you’re using baby spinach, you can leave it whole. If you’re using regular spinach, you may want to tear or chop the leaves to make them more manageable.
- Garlic: Peel and mince your garlic cloves. Fresh garlic will add the most flavor, so it’s worth using over pre-minced varieties.
Step 2: Heat the Pan
Place a large skillet or sauté pan over medium heat. Add the olive oil and let it heat up. The oil should shimmer when it’s ready but shouldn’t be smoking.
Step 3: Sauté the Garlic
Once the oil is hot, add the minced garlic. Stir it for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it can turn bitter. This step is crucial because the garlic infuses the oil with flavor, which will then coat the mushrooms and spinach.
Step 4: Cook the Mushrooms
Add the sliced mushrooms to the pan. You should hear a sizzle when they hit the oil. Let them cook for about 5-7 minutes, stirring occasionally. The mushrooms will release water as they cook, which will evaporate, leaving behind a rich, umami flavor. Stir occasionally to ensure even cooking. As the mushrooms cook, they’ll shrink in size and turn golden brown.
Step 5: Season the Mushrooms
Once the mushrooms have cooked down and become tender, season them with salt and pepper to taste. Feel free to adjust the seasoning as needed. This is also a good time to add any optional herbs or spices, such as thyme, rosemary, or chili flakes.
Step 6: Add the Spinach
Now it’s time to add the spinach. Add the spinach in batches, stirring to allow the spinach to wilt down. Spinach wilts quickly, so in about 2-3 minutes, it will shrink down and integrate with the mushrooms. Continue to stir the mixture until the spinach is fully wilted and incorporated with the mushrooms.
Step 7: Add Acidity (Optional)
If you’re using balsamic vinegar or lemon juice, drizzle it over the vegetables now. This step is optional, but a touch of acidity helps to balance the earthy flavors of the mushrooms and the mild spinach. Stir well to combine, and cook for another minute or two.
Step 8: Taste and Adjust
Before serving, taste the sautéed mushrooms with spinach. Adjust the seasoning with more salt, pepper, or vinegar if needed. If you prefer a bit of extra richness, you can add a knob of butter or sprinkle some grated Parmesan on top.
Step 9: Serve and Enjoy!
Once everything is cooked and seasoned to your liking, remove the pan from the heat. Serve the sautéed mushrooms and spinach immediately as a side dish, or incorporate it into a larger meal like a pasta dish, grain bowl, or on top of a slice of toast.
Serving Suggestions
Sautéed mushrooms with spinach can be served in various ways, making it a highly versatile dish. Here are some ideas for serving:
- As a Side Dish: Serve it alongside grilled chicken, steak, or fish for a balanced meal. The earthy mushrooms and spinach complement meats beautifully.
- In Pasta: Toss sautéed mushrooms and spinach with your favorite pasta for a quick and satisfying dish. Add a little cream or olive oil to create a smooth sauce.
- Grain Bowls: Incorporate the dish into a grain bowl with quinoa, brown rice, or farro. Add a protein like grilled tofu, tempeh, or chicken to make it a more substantial meal.
- On Toast: Pile the sautéed mushrooms and spinach on top of a slice of toasted sourdough or whole-grain bread for a quick breakfast or lunch. You can top it with a poached egg for added protein.
- With Eggs: Serve the mushrooms and spinach mixture as a side for scrambled eggs or an omelet. It pairs well with eggs because it adds texture and flavor to a dish that is usually mild.
Variations of Sautéed Mushrooms with Spinach
While the classic version of sautéed mushrooms with spinach is delicious on its own, there are many ways to tweak this recipe to suit different tastes and dietary preferences.
1. Vegan and Dairy-Free
To keep the recipe vegan and dairy-free, simply skip the optional cheese and use olive oil instead of butter. You can also try adding nutritional yeast for a cheesy, nutty flavor without dairy.
2. Keto-Friendly
This dish is already naturally low-carb and keto-friendly. To make it even more keto-compliant, skip any grains like rice or quinoa if you’re serving it with those. Add more healthy fats by incorporating avocado or a drizzle of olive oil.
3. Adding Protein
For a more filling dish, add some protein. You can add grilled tofu, tempeh, or a fried egg on top. For non-vegetarian options, try adding grilled chicken, turkey, or shrimp to the sautéed mushrooms and spinach.
4. Add Other Vegetables
To add more color and nutrition, you can toss in other vegetables, such as bell peppers, zucchini, or even sun-dried tomatoes. Just be sure to adjust cooking times for each vegetable to ensure it’s properly cooked.
5. Spicy Version
If you love heat, add a teaspoon of chili flakes or a finely chopped fresh chili pepper to the garlic while sautéing. This will infuse the oil with heat, which will then be absorbed by the mushrooms and spinach.
Final Thoughts
Sautéed mushrooms with spinach is a versatile, healthy, and quick dish that can easily be incorporated into your regular meal rotation. With its earthy, savory flavor and nutrient-packed ingredients, this dish is not only delicious but also provides a wealth of health benefits. Whether you’re enjoying it on its own, paired with other dishes, or using it as a topping, this recipe is sure to become a go-to in your kitchen.
Easy Sauteed Mushrooms with Spinach Recipe

Mushrooms and spinach are two of the most versatile and nutritious ingredients you can incorporate into your meals. Whether you're a vegetarian, vegan, or simply someone who loves incorporating more greens and umami flavors into their diet, sautéed mushrooms with spinach is a delightful and easy dish that fits perfectly into a wide variety of meals. This dish is packed with nutrients, and its savory flavor profile makes it a popular choice for breakfast, lunch, or dinner.
Ingredients
- 8 oz (about 2 cups) fresh mushrooms (cremini, button, or baby bella, sliced)
- 2 cups fresh spinach (roughly chopped, if desired)
- 2 tbsp olive oil (or butter for a richer flavor)
- 2 cloves garlic, minced
- 1/4 tsp salt (to taste)
- 1/4 tsp black pepper (to taste)
- 1/2 tsp dried thyme or Italian seasoning (optional for added flavor)
- 1 tbsp balsamic vinegar (optional, for a tangy finish)
- 1 tbsp freshly grated Parmesan cheese (optional, for serving)
Instructions
- Heat the Pan: In a large skillet, heat the olive oil (or butter) over medium heat until shimmering.
- Sauté the Mushrooms: Add the sliced mushrooms to the skillet in a single layer. Sauté for about 5-7 minutes, stirring occasionally, until the mushrooms are golden brown and have released their moisture.
- Add Garlic and Seasoning: Add the minced garlic, salt, pepper, and thyme (or Italian seasoning). Sauté for another 1-2 minutes, until the garlic becomes fragrant.
- Wilt the Spinach: Add the fresh spinach to the pan and toss it with the mushrooms. Cook for another 2-3 minutes, stirring occasionally, until the spinach is wilted and tender.
- Finish with Balsamic: If using, drizzle the balsamic vinegar over the mushrooms and spinach, and stir to combine. This adds a lovely tang and depth of flavor.
- Serve: Remove from heat and serve immediately. Optionally, top with freshly grated Parmesan cheese for extra flavor.