Buttery Spinach and Mushrooms
By Paula Deen
JUMP TO RECIPE![Buttery Spinach and Mushrooms Recipe](https://cdn.pauladeen.com/wp-content/uploads/2017/10/31070228/buttery_spinach_and_mushrooms_1.jpg)
Difficulty: Easy
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4
![video](https://customer-aaas24ghelfszw75.cloudflarestream.com/7d5e57192dffad4252b3b61faf7c317e/thumbnails/thumbnail.jpg?time=1s)
Ingredients
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 cup baby portobello mushrooms
- 1/2 cup thinly sliced leeks
- 1 minced clove garlic
- 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.