Spinach and Mushrooms Recipe by Paula Deen

Level: Easy

Time: 15 MINUTES

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


In a large skillet, melt butter and olive oil together over medium-high heat. Add mushrooms, and cook for 3 to 4 minutes or until they begin to soften. Add leeks and garlic, and cook for 3 minutes or until tender. Add broth, cream, lemon juice and salt; cook for 2 minutes. Add spinach, and cook, stirring frequently, until spinach is wilted, about 2 minutes. Add cheese, stirring until combined. Serve immediately.

Spinach and Mushrooms


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