Buttery Spinach and Mushrooms


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Buttery Spinach and Mushrooms Buttery Spinach and Mushrooms

54321 Based on 3 Reviews

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

Directions

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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Leave a Comment

Reader Comments:

54321

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

54321

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

54321

By Anonymous on April 14, 2010

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