Sautéed Spinach and Mushrooms
Last Updated on February 14, 2025 by Betty Davies
Quick to prep and cook, this sautéed spinach and mushroom side dish is perfect for any night of the week. With flavors of garlic and parmesan, it’s all cooked in a skillet on the stovetop in 10 minutes. It’s a delicious way to add some veggies to your plate!
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This sautéed mushrooms and spinach recipe is a great one to have on hand for busy weeknights when you need to get get some veggies on your plate in a hurry! Ready in minutes, this is a no fuss vegetable side dish that requires very little effort.
At the same time, it’s elevated enough to serve up at a dinner party, on a date night, or for a romantic Valentine’s meal. It’s great to serve with steak or chicken and it’s flavorful without overwhelming the plate.
Be sure to try my Spinach Mushroom Rice and Wilted Spinach with Garlic too!
Why you will love this recipe!
- Quick: It takes about 10 minutes to cook this recipe and the prep time is minimal. Cook this up quickly while your main is in the oven and you’ll have everything ready to go!
- Simple ingredients: Made with everyday ingredients, this recipe doesn’t require a long shopping list.
- One pan: All cooked in a skillet on the stovetop, even the clean up is a breeze!
- Dietary info: This sautéed spinach and mushroom recipe is gluten-free and low carb.
Ingredients
- Garlic: Fresh garlic will give the best flavor. Mince it finely for the strongest taste.
- Mushrooms: Cremini mushrooms are great for this dish, white button mushrooms will also work well.
- Spinach: Quick to cook and full of nutrients!
- Oil and butter: I like to add butter to this recipe for a richer taste. The oil stops it from burning.
- Parmesan (or rennet free alternative): Stir in a little freshly parmesan at the end of cooking for a richer flavor.
How to sauté spinach and mushrooms
Be sure to scroll down for the full recipe!
- Soften the garlic in oil and butter (photo 1).
- Brown the mushrooms (photo 2).
- Wilt the spinach and stir in parmesan to serve (photo 3).
Recipe Variations
Depending on what you are serving it with, adding some lemon juice at the end of cooking will add a zesty freshness to this side dish. This will work particularly well with fish.
A sliced onion is an excellent addition for more veggie power. Add it in at the start with the garlic.
I love the addition of parmesan, but you can omit it if you prefer. If you are vegetarian, be sure to use a rennet free type of parmesan.
Serving Suggestions
Sautéed spinach and mushrooms work wonderfully with steak and chicken dishes. Try it with some of these favorite mains:
- Red Wine Marinated Steak
- Air Fryer Chicken Cordon Bleu
- Steak and stilton Pie
- Chicken Parmesan Stuffed Peppers
Frequently Asked Questions
This side dish is best enjoyed as soon as it’s made so that the spinach keeps it’s vibrant color and doesn’t become soggy. It comes together so quickly, so for best results, cook it when you are close to serving.
To get the most flavor and best texture from the mushrooms, they should be browned well. Use a similar method to cooking a steak – don’t keep moving them around the pan. Let them sit in the hot pan for a couple of minutes before stirring, and then let them sit for a few minutes more til they are brown all over. If you stir them throughout cooking they can become watery and won’t have that beautiful browned look.
You can pretty much eliminate the prep time by using sliced mushrooms that are ready to eat. You can also use jarred chopped garlic if you prefer.
Recipe Notes and Tips
- You can make this dish dairy-free and vegan by omitting the butter during cooking and skipping the parmesan.
- Don’t brown the garlic, just soften it. It will continue to cook throughout.
- Don’t stir the mushrooms when they are in the pan too much. Let them sit and they will brown wonderfully.
- Take care not to overcook the spinach or it will lose it’s vibrant green color. Add in a few handfuls at a time and stir well to wilt it quickly.
This deliciously simple side dish recipe is perfect for weeknight, date night and any night! Quick to cook up, this sautéed spinach and mushroom recipe is an easy way to add some veggies to your plate.
More Delicious Mushroom Recipes
Sautéed Spinach and Mushrooms
Equipment
Ingredients
- 1 tablespoon oil (for cooking)
- 1 tablespoon salted butter
- 2 large garlic cloves minced
- salt and black pepper
- 8 ounces cremini mushrooms (227g) sliced
- 1 tablespoon salted butter
- 8 ounces spinach (227g)
- 2 tablespoons freshly grated parmesan
Instructions
- Mince the garlic and wash and slice the mushrooms if not using ready sliced.2 large garlic cloves, 8 ounces cremini mushrooms
- Add the oil and butter to a large skillet and place on a medium high heat.1 tablespoon oil, 1 tablespoon salted butter
- Once hot, add in the garlic with a pinch of salt and pepper. Cook for a minute to soften.
- Add in the sliced mushrooms with a pinch of salt and pepper. Let sit for 2 to 3 minutes to allow them to brown. Stir them, and let sit for another couple of minutes to brown all over.
- Add the rest of the butter to the skillet.1 tablespoon salted butter
- Add in the spinach a couple of handfuls of a time and stir into the mushrooms to wilt. Continue til the spinach is all used and is wilted in with the mushrooms.8 ounces spinach
- Take of the heat and stir in the parmesan. Serve.2 tablespoons freshly grated parmesan
Notes
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- You can make this dish dairy-free by omitting the butter during cooking and skipping the parmesan.
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- Don’t brown the garlic, just soften it. It will continue to cook throughout.
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- Don’t stir the mushrooms when they are in the pan too much. Let them sit and they will brown wonderfully.
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- Take care not to overcook the spinach or it will lose it’s vibrant green color. Add in a few handfuls at a time and stir well to wilt it quickly.
