Buttery Spinach and Mushrooms

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Buttery Spinach and Mushrooms Buttery Spinach and Mushrooms

Servings: 4
Prep Time: 10 min
Cook Time: 15 min
Difficulty: Easy

Ingredients Add to grocery list

1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 cup sliced baby portobello mushrooms
1/2 cup thinly sliced leeks
1 clove garlic, minced
1/4 cup vegetable broth
1 tablespoon heavy whipping cream
1 teaspoon fresh lemon juice
1/8 teaspoon salt
2 cups fresh baby spinach
1/4 cup grated Parmesan


In a large skillet, melt the butter and olive oil together over medium-high heat. Add the mushrooms, and cook until they begin to soften, about 3 to 4 minutes. Add the leeks and garlic, and cook until tender, about 3 minutes. Add the broth, cream, lemon juice, and salt; cook for 2 minutes. Stir in the spinach, and lower the heat, stirring frequently, until the spinach is wilted, about 2 minutes. Sprinkle in the cheese and stir to combine. Transfer to a serving bowl and serve immediately.

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Reader Comments:


Followed this recipe to a "t" with the exception of a finely diced shallot subbed for the leek that I did not have on hand. The balance between the flavors is really nice. I, too, would double the recipe if you are having company or have more than two kids to feed in your household. Thanks, Paula!

By Robin on November 22, 2013


This recipe is rather easy to make and tastes delicious! It is now one of our favorite recipes. You really need to double this recipe.

By Nikki on February 05, 2013


OMG!!! This was fantastic!! This will be one of my favorites. Thanks for this recipe.

By Anonymous on January 27, 2013


Paula i took this recipe and twisted it around. I forgot to add the leeks,garlic,and lemon juice. Instead i mixed the rest of the stuff together. Then in a small bowl I mixed half a cup of low fat vanilla yogurt and 2 teaspoons of a champagne dill mustard and spread the mixture on a pizza crust. Then added the spinach and mushroom mixture on top spreading it around and baked it for about 10 to 15 mins. And after it was done I sprinkled a little extra of the Parmesan cheese on top and it was so melt in your mouth good. But next time I have to remember to add the leeks,garlic,and lemon juice I bet its even better. Cause I love lemon and garlic. Paula you make the best dishes ever there so mouth watering and yummy.

By Wendy Fille on October 21, 2012


OMG! I tried this and ate the whole thing myself! It was delicious! Tried it a second time and omitted the cream (because if was out) and vege broth and just put in a couple of splashes of white wine in its place. Still delicious! Thank you Paula and your Auntie too!

By Diane McDaniels on June 05, 2012


I made this yesterday and its very good! I agree with the previous poster that you might double the recipe.

By Tammy Allen on May 23, 2012


Beautiful color and such a wonderful flavor! Would be wonderful if served over a grilled chicken breast fillet! However, it doesn't make very much. If you are going to served as a side you might want to double the recipe.

By Anonymous on April 28, 2010


By Anonymous on April 14, 2010

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