When I want a healthy, savory side dish that comes together fast, I make these easy sautéed mushrooms with spinach. They’re tender, garlicky, and packed with umami flavor—perfect alongside chicken, steak, pasta, or as a light vegetarian option on their own.
Why You’ll Love This Recipe
I love this dish because it’s simple, wholesome, and incredibly versatile. The mushrooms get perfectly browned and flavorful, while the spinach wilts into the mix to create a soft, vibrant contrast. It takes just minutes to cook, but delivers big flavor with minimal ingredients. Whether I’m adding it to a grain bowl or serving it as a side, this recipe always comes in handy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Fresh mushrooms (sliced—cremini, white button, or a mix)
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Fresh spinach (baby spinach works best)
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Olive oil or butter
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Garlic (minced)
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Salt
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Black pepper
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Optional: red pepper flakes, balsamic vinegar, lemon juice, or Parmesan cheese for finishing
Directions
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I heat olive oil in a large skillet over medium-high heat.
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I add the sliced mushrooms and cook undisturbed for a couple of minutes to let them brown. Then I stir occasionally and cook for about 6–8 minutes, until the mushrooms are golden and tender.
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I add the minced garlic and cook for about 30 seconds, just until fragrant.
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I toss in the spinach and cook, stirring gently, until wilted—about 2 minutes.
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I season with salt and pepper to taste, and add a splash of balsamic or a squeeze of lemon if I want a little brightness.
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I serve it warm, as a side or topping.
Servings and timing
This recipe serves 2–4, depending on how I’m using it.
Prep time is 5 minutes, cook time is 10 minutes, and it’s ready in about 15 minutes total.
Variations
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I add a pinch of red pepper flakes for heat.
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For more richness, I finish with a pat of butter or a sprinkle of grated Parmesan.
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I sometimes toss in pine nuts or toasted almonds for crunch.
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I use kale or Swiss chard instead of spinach when I want a heartier green.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently in a skillet over medium heat. I avoid microwaving for too long—it softens the spinach too much.
FAQs
What mushrooms work best for this recipe?
I usually use cremini or white button mushrooms, but shiitake, oyster, or portobello slices also work great.
Can I use frozen spinach?
Yes, but I thaw and squeeze out the extra liquid first so the dish doesn’t get watery.
Is this dish good for meal prep?
Definitely—it reheats well and pairs with grains, proteins, or can be tossed into pasta or wraps.
How do I keep mushrooms from getting soggy?
I don’t overcrowd the pan and I let them cook undisturbed at first so they brown instead of steam.
Can I make this vegan?
Yes, just use olive oil instead of butter and skip any cheese toppings.
Conclusion
These easy sautéed mushrooms with spinach are one of my go-to side dishes when I need something fast, flavorful, and healthy. They’re earthy, garlicky, and pair with just about anything on my plate. Whether I’m using them to round out dinner or tossing them into a bowl for lunch, this recipe never lets me down.
Print
Easy Sautéed Mushrooms with Spinach: A Quick and Flavorful Side Dish
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2–4 servings
- Category: Side Dish, Vegetarian
- Method: Sautéed / Skillet
- Cuisine: American, Mediterranean-Inspired
- Diet: Vegetarian
Description
These easy sautéed mushrooms with spinach are garlicky, tender, and full of savory umami flavor. A quick, healthy side dish that’s ready in 15 minutes and pairs perfectly with chicken, steak, pasta, or grain bowls.
Ingredients
- 1 tbsp olive oil or butter
- 8 oz fresh mushrooms (cremini, white button, or mixed), sliced
- 4 cups fresh baby spinach
- 2 cloves garlic, minced
- ¼ tsp salt (or to taste)
- ¼ tsp black pepper
- Optional: red pepper flakes, 1 tsp balsamic vinegar or lemon juice, grated Parmesan for garnish
Instructions
- Heat olive oil or butter in a large skillet over medium-high heat.
- Add sliced mushrooms in a single layer. Let them cook undisturbed for 2–3 minutes to brown.
- Stir occasionally and continue cooking for 5–6 more minutes until tender and golden.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Add the spinach and cook, stirring gently, for 1–2 minutes until just wilted.
- Season with salt and black pepper. Add red pepper flakes or a splash of lemon juice or balsamic vinegar, if desired.
- Serve warm as a side dish, grain bowl topper, or pasta mix-in.
Notes
- For extra richness, stir in a pat of butter or sprinkle with Parmesan before serving.
- Don’t overcrowd the mushrooms—work in batches if needed to avoid steaming them.
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