Best 9 Sauteed Portobellos And Spinach Recipes

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Sauteed portobellos and spinach is a quick and easy dish that is perfect for a weeknight meal. It is also a great way to get your daily dose of vegetables. Portobello mushrooms are a good source of fiber, potassium, and antioxidants, while spinach is a good source of vitamins A, C, and K. This dish can be served as a main course or as a side dish. It is also a great addition to a vegetarian or vegan meal.

Let's cook with our recipes!

SAUTEED SPINACH AND PORTABELLA MUSHROOMS



Sauteed Spinach and Portabella Mushrooms image

This recipe is delicious and loaded with nutritional value. This goes well with a roast, fish, pasta and can be eaten alone as a light meal with a nice crusty bread to soak up the juices. I made this up myself for a mushroom loving friend. The best spinach to use is the flat spinach, stems removed. Slice the portabellas into medium pieces, including the stems, which should be sliced separately. I use a lot of garlic, but that can be adjusted to taste. This recipe needs to be made quickly, so make sure all the ingredients are prepped in advance. Do not substitute red wine for the whte wine. If you don't have white wine, just make this without it.

Provided by Stefanie 3

Categories     Spinach

Time 36m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs flat spinach leaves, stemmed
1 lb portabella mushroom, sliced
3 -4 medium garlic cloves, minced
1/4 cup fresh parsley, minced
2 tablespoons olive oil
kosher salt or sea salt, to taste
ground black pepper, to taste
1/4 cup dry white wine

Steps:

  • Wash and stem spinach and mushrooms.
  • Slice mushrooms including stems.
  • Mince garlic (smash each clove before mincing for optimal flavor).
  • Heat pan with olive oil; add garlic and saute one minute; add mushrooms and saute for a few minutes.
  • Add spinach in batches, so pan doesn't get too crowded (spinach will quickly wilt).
  • Add salt and pepper to taste.
  • Add parsley.
  • Add white wine and stir ingredients one final time.
  • Serve hot.

SAUTEED PORTABELLAS & SPINACH



Sauteed Portabellas & Spinach image

Tender portobello mushrooms and spinach are simmered with Parmesan cheese, wine and seasoning. Unique, easy, and extremely tasty side dish! Excellent with a steak and baked potato dinner.

Provided by Chippie1

Categories     Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons butter
2 large portabella mushrooms, sliced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/4 teaspoon dried basil
1/4 teaspoon black pepper
6 garlic cloves, chopped
2 tablespoons dry red wine
1/8 cup grated parmesan cheese

Steps:

  • Melt butter in a large skillet or saute pan over medium heat.
  • Saute mushrooms, spinach, basil, salt, pepper and garlic until mushrooms are tender and spinach is heated through.
  • Pour in wine and reduce heat to low; simmer 1 minute.
  • Stir in Parmesan cheese and serve.

SAUTéED PORTOBELLO MUSHROOMS WITH SPINACH



Sautéed Portobello Mushrooms with Spinach image

A satisfying side dish that is simple to prepare. Pair it with cooked brown rice, quinoa, or tofu for a main dish!

Provided by Kaitlin - The Garden Grazer

Categories     Side Dish

Time 15m

Number Of Ingredients 6

3 large portobellos
6 oz. fresh baby spinach
1-2 cloves garlic
1 Tbsp. tamari (or soy sauce)
2 tsp. toasted sesame oil
Optional: sesame seeds for serving

Steps:

  • Remove stems of portobellos and wipe clean with a damp cloth. Cut into 1/2-inch slices.
  • In a large skillet over medium heat, add sesame oil. Add the mushrooms and sauté for about 6 minutes or until just tender.
  • Meanwhile, mince garlic. When mushrooms are tender, add garlic and sauté for 1 minute.
  • Reduce heat to medium-low and add tamari. Stir.
  • Add spinach (in smaller batches if necessary) and gently stir often until just wilted.
  • Drizzle a touch more tamari to taste if desired, and top with sesame seeds (optional).

Nutrition Facts : Calories 36 kcal, Carbohydrate 4 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

SAUTEED WILD MUSHROOMS WITH SPINACH



Sauteed Wild Mushrooms with Spinach image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 18m

Yield 4 servings

Number Of Ingredients 7

2 teaspoons olive oil
1/4 cup minced shallots
3 cloves garlic, minced
4 cups mixed wild mushrooms (any combination of shiitake, porcini, chanterelle, oyster, portobello, and cremini)
3 tablespoons dry sherry wine
1 1/2 tablespoons reduced-sodium soy sauce
Two 10-ounce bags fresh spinach

Steps:

  • Heat oil in a large skillet over medium heat. Add shallots and garlic and saute 1 minute. Add mushrooms and cook 3 to 5 minutes, until mushrooms are tender. Add sherry and soy sauce and bring to a simmer. Add spinach (add spinach in batches if necessary), and simmer 1 to 2 minutes, until spinach wilts, turning frequently.

Nutrition Facts : Calories 86 calorie, Fat 3 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 319 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 7 grams, Sugar 2 grams

SAUTEED SPINACH AND MUSHROOMS



Sauteed Spinach and Mushrooms image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
2 cups sliced cremini mushrooms
Kosher salt and freshly ground black pepper
10 ounces baby spinach
1 to 2 tablespoons balsamic vinegar

Steps:

  • Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
  • Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.

PORTOBELLO-SPINACH SALAD



Portobello-Spinach Salad image

This salad could make a great entree as well as a side. The combination of the onions and the portobello mushrooms is so delicious, further enhanced by the flavorful dressing.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 14

4-1/2 teaspoons balsamic vinegar
2 tablespoons plus 1-1/2 teaspoons olive oil
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1-1/2 teaspoons Dijon mustard
1 small garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
SALAD:
1 large portobello mushroom, sliced
1 small onion, thinly sliced
1 tablespoon olive oil
2 cups fresh baby spinach
1/2 cup cherry tomatoes, halved
2 tablespoons crumbled Gorgonzola cheese

Steps:

  • In a small bowl, whisk the first seven ingredients; set aside., In a large skillet, saute mushroom and onion in oil until tender. In a serving bowl, combine the spinach, mushroom mixture and tomatoes. Drizzle with dressing; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 290 calories, Fat 26g fat (5g saturated fat), Cholesterol 6mg cholesterol, Sodium 367mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.

SAUTEED PORTOBELLOS AND SPINACH



Sauteed Portobellos and Spinach image

Tender portobello mushrooms and spinach are simmered with Parmesan cheese, wine and seasoning. Unique, easy, and extremely tasty side dish! Excellent with a steak and baked potato dinner.

Provided by froglette

Categories     Greens Side Dishes

Time 20m

Yield 4

Number Of Ingredients 9

3 tablespoons butter
2 large portobello mushrooms, sliced
1 (10 ounce) package frozen chopped spinach, thawed and drained
¼ teaspoon dried basil
¼ teaspoon salt
¼ teaspoon black pepper
1 clove garlic, chopped
2 tablespoons dry red wine
¼ cup grated Parmesan cheese

Steps:

  • Melt butter in a large skillet or saute pan over medium heat. Saute mushrooms, spinach, basil, salt, pepper and garlic until mushrooms are tender and spinach is heated through.
  • Pour in wine and reduce heat to low; simmer 1 minute. Stir in Parmesan cheese and serve.

Nutrition Facts : Calories 146.3 calories, Carbohydrate 6.6 g, Cholesterol 28.4 mg, Fat 11 g, Fiber 3 g, Protein 6.6 g, SaturatedFat 6.6 g, Sodium 358.7 mg, Sugar 1.6 g

SAUTEED PORTOBELLOS AND SPINACH



Sauteed Portobellos and Spinach image

Tender portobello mushrooms and spinach are simmered with Parmesan cheese, wine and seasoning. Unique, easy, and extremely tasty side dish! Excellent with a steak and baked potato dinner.

Provided by froglette

Categories     Greens Side Dishes

Time 20m

Yield 4

Number Of Ingredients 9

3 tablespoons butter
2 large portobello mushrooms, sliced
1 (10 ounce) package frozen chopped spinach, thawed and drained
¼ teaspoon dried basil
¼ teaspoon salt
¼ teaspoon black pepper
1 clove garlic, chopped
2 tablespoons dry red wine
¼ cup grated Parmesan cheese

Steps:

  • Melt butter in a large skillet or saute pan over medium heat. Saute mushrooms, spinach, basil, salt, pepper and garlic until mushrooms are tender and spinach is heated through.
  • Pour in wine and reduce heat to low; simmer 1 minute. Stir in Parmesan cheese and serve.

Nutrition Facts : Calories 146.3 calories, Carbohydrate 6.6 g, Cholesterol 28.4 mg, Fat 11 g, Fiber 3 g, Protein 6.6 g, SaturatedFat 6.6 g, Sodium 358.7 mg, Sugar 1.6 g

PORTOBELLO MUSHROOMS STUFFED WITH SPINACH AND GOAT CHEESE



Portobello Mushrooms Stuffed with Spinach and Goat Cheese image

Categories     Mushroom     Marinate     Roast     Vegetarian     Lunch     Goat Cheese     Parmesan     Spinach     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Kosher

Yield Makes 6

Number Of Ingredients 19

Marinated mushrooms
1 cup olive oil
1/2 cup balsamic vinegar
1/2 cup reduced-sodium soy sauce
2 garlic cloves, pressed
1/4 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup Marsala (optional)
4 large fresh thyme sprigs
6 large portobello mushrooms
Filling:
1 10-ounce package frozen spinach
1 pound button mushrooms
2 tablespoons olive oil
1 cup chopped sweet onion (such as Maui or Vidalia)
3 garlic cloves, pressed
1/4 cup plus 6 tablespoons finely grated Parmesan cheese
1/4 cup unseasoned dry breadcrumbs
1 5-ounce package soft fresh goat cheese, crumbled

Steps:

  • For marinated mushrooms:
  • Whisk first 6 ingredients and Marsala, if desired, in medium bowl for marinade. Stir in thyme sprigs. Cut stems from mushrooms and place stems in processor. Arrange mushrooms, gill side up, in 15x10x2-inch glass baking dish. Pour marinade over mushrooms and marinate 4 hours, turning to coat occasionally.
  • For filling:
  • Cook spinach according to package directions. Drain; cool. Using hands, squeeze excess water from spinach. Place in small bowl.
  • Add half of button mushrooms to processor with portobello mushroom stems. Using on/off turns, process until coarsely chopped. Transfer to medium bowl and repeat with remaining mushrooms. Heat oil in heavy large skillet over high heat. Add onion; sauté until beginning to brown, stirring often, about 3 minutes. Add garlic and stir 30 seconds. Add chopped mushrooms, sprinkle with salt, and increase heat to high. Cook until almost all liquid evaporates, stirring often, about 8 minutes. Season mushroom mixture with salt and pepper. Transfer to large bowl; cool to room temperature.
  • Add spinach, 1/4 cup Parmesan, and breadcrumbs to mushroom mixture; toss to distribute evenly. Add goat cheese and toss gently to distribute evenly. Season filling to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover filling and let stand at room temperature.
  • Preheat oven to 400°F. Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down. Roast until beginning to soften, about 15 minutes. Turn mushrooms over. Divide filling among mushrooms. Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15 minutes.

Tips:

  • Choose the right portobello mushrooms. Look for large, firm, and dry mushrooms with a deep, dark brown color. Avoid mushrooms that are slimy or have any signs of bruising or damage.
  • Clean the mushrooms thoroughly. Use a damp paper towel to wipe away any dirt or debris from the mushrooms. Be sure to remove the stems as well.
  • Slice the mushrooms evenly. This will help them cook evenly. If the mushrooms are too thick, they may not cook all the way through.
  • Use a good quality olive oil. This will help to bring out the flavor of the mushrooms. Avoid using vegetable oil, which can have a bland flavor.
  • Season the mushrooms well. Salt and pepper are essential, but you can also add other spices, such as garlic powder, onion powder, or paprika.
  • Cook the mushrooms over medium heat. This will help them to brown and caramelize without burning.
  • Don't overcrowd the pan. If you overcrowd the pan, the mushrooms will not cook evenly. Cook them in batches if necessary.
  • Stir the mushrooms frequently. This will help to prevent them from sticking to the pan and will also help them to cook evenly.
  • Add the spinach at the end of cooking. Spinach cooks very quickly, so you don't want to add it too early or it will wilt and become mushy.
  • Serve the mushrooms and spinach immediately. They are best enjoyed hot and fresh.

Conclusion:

Sautéed portobello mushrooms and spinach is a quick and easy side dish that is packed with flavor. It is a great way to use up leftover mushrooms and spinach, and it can also be served as a main course. This dish is also very versatile and can be customized to your liking. For example, you can add other vegetables, such as onions, peppers, or zucchini. You can also add different spices or herbs to taste. No matter how you choose to serve it, sautéed portobello mushrooms and spinach is a delicious and healthy dish that is sure to please everyone at your table.

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