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Buttery Spinach and Mushrooms

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 15 minutes

Servings: 4



  • 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


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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