Recipe by froglette
"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."
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large portobello mushrooms, sliced
1 (10 ounce) package
frozen chopped spinach, thawed and drained
dry red wine
grated Parmesan cheese
This was sooo good. I held back a star only because I made a few critical changes to the recipe that affected the flavor in the positive. First, I didn't use basil. I really didn't think it was a flavor combo that my family would appreciate. Also, since we don't like wine (not even for cooking), I used 1 tablespoon of balsamic vinegar and 1 tablespoon of beef broth. I also added an extra clove of garlic (of course). The result was a fantastic side to our main dish and will definitely be added to our rotation!
LOVE spinach. LOVE portobello mushrooms. Did not like this dish. I used fresh spinach and it looked beautiful, but both the basil and the red wine gave it an unpleasant taste. I hate to waste food, so I reluctantly ate my portion--hubby could not do the same...
Absolutely delicious! After reading others' reviews, I made a few changes: I used 2 bags of fresh baby spinach instead of frozen, 1/2 tsp each basil and pepper, and 2 cloves garlic. I also used white rather than red wine (personal preference!). This is an elegant, easy side dish, but it does need to go straight from the stove to the table. Fortunately it only takes a few minutes to make, so I cook it just before the other dishes are done. Thanks Leslie!
This was an outstanding saute! I was serving 5 hearty eaters... so here are the adjustments I made:
4 total tablespoons of butter (next time I am going to try olive oil)
3 large garlic cloves
a bunch of chopped green onions
3 total portabellos
double all of the spices and cheese
used fresh spinach
Everyone raved about this recipe... it was the first dish to empty on the table! Very hearty!
This was *EXCELLENT!* I'm not one for mushy spinach so I changed the order a bit and used fresh baby spinach but I omitted the basil. I also used a tablespoon of Gourmet Garden garlic (already crushed so you don't have to!) instead of just one clove. I cooked the mushrooms on medium heat in the garlic butter for appx. 10 minutes (until they were very brown). Then I added the wine and appx. 10 sec later (mushrooms are like sponges and sop up the liquid quickly) I tossed appx. three mittfuls of baby spinach into the pan. I lightly tossed the spinach with the mushrooms until the leaves *just began* to wilt. Once they reduced by half, I served the portions onto the plates right away. Cracked pepper and parm cheese is the perfect je ne sais quoi!
I tell you, if I could give this recipe 10 stars I would. It tasted look something I would expect to be served in a fine restaurant. It is unbelievably easy to prepare, and the flavors are magnificent. My husband loves spinach and so he was extremely happy with the perfect blend of flavors that did not overpower the spinach flavor at all, and when my 22-month-old daughter ate hers (usually like pulling teeth to get her to eat anything green) I knew it was a hit. This will be prepared at least twice a month at my house. ENJOY!!!
Very different dish, never would have thought to mix spinach w/mushrooms. I did, however, modified the recipe. I used 6 cloves of garlic and 1/8 cup of Parmesan cheese. Also, I suggest omitting the salt as you really don't need it unless you prefer a strong salty taste. Thanks Leslie for a wonderful side dish!
I loved this recipe. Easy and delicious. One change I made: because I had no wine on hand, I used lemon juice instead, and it was lovely.
* Percent Daily Values are based on a 2,000 calorie diet.
Sauteed Portobellos and Spinach
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 99
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