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Spinach and Mushrooms

By Paula Deen
  • Prep time: 5 minutes
  • Cook time: 5 minutes
  • Servings: 5

Ingredients

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

Directions

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.