Reviewed: Mar. 23, 2010

YUM! I love mushrooms and spinach. This was terrific. I altered a bit to make it weight watchers friendly. I used olive oil instead of butter, reducing amount to 2 T from 3. Increased the wine slightly (or you could use a tad of chicken broth). VERY good for only 2 points!

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4 users found this review helpful

Reviewer:

sjgargiulo

Reviewed: Mar. 9, 2010

This was excellent and super easy to prepare. My husband eats few veggies and loved this recipe. Will make often. Thanks! I used 10 oz fresh spinach instead of frozen.

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3 users found this review helpful

Reviewer:

jessmartz

Reviewed: Nov. 17, 2009

Very good

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3 users found this review helpful

Reviewer:

Chuck

Cooking Level: Intermediate

Home Town: North Saint Paul, Minnesota, USA

Living In: Menomonee Falls, Wisconsin, USA

Reviewed: Nov. 16, 2009

This was FABULOUS! My mouth still waters from the remnants of the ingredients! I did use fresh organic spinach, less salt, less dried basil, more pepper, the exact recommended red wine and fresh parmesan ingredients. I could taste every single natural flavor of this dish and could not be more elated! I will definitely use this recipe again and will share with my friends. A great accompaniment to any beef dish. I LOVED IT!

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3 users found this review helpful

Reviewer:

FirewifeSadie

Cooking Level: Intermediate

Living In: Anaheim Hills, California, USA

Reviewed: Nov. 13, 2009

I had some spinach and button mushrooms I needed to use up so I searched the site and found this recipe. My dh and I loved this side dish. The only changes I made was: used fresh spinach which I steamed prior to adding to the sauteed mushrooms. Did not have portobello mushrooms so used the button mushrooms. Did not have red wine opened so I used white wine and added a llittle extra grated Parmesan cheese. Will definitely make again. YUM......

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6 users found this review helpful

Reviewer:

Cora

Reviewed: Sep. 22, 2009

I thought this was very good and will likely make again. Used marsala and more garlic as others suggested. Served with fish.

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3 users found this review helpful

Reviewer:

hglenn

Reviewed: Jul. 19, 2009

This is very good. I'll omit the salt next time.

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Reviewer:

toothrees

Reviewed: Jul. 12, 2009

Good flavor. I used spinach from the garden and took the advice of another reviewer and used some balsamic and beef broth instead of wine. I went heavy on the garlic and added a tiny yellow onion, and used fresh basil and parsley.

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4 users found this review helpful

Reviewer:

ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Jul. 12, 2009

This dish came out so delicious. I used fresh baby spinach and that worked well too. Will definitely be making this many times.

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Reviewer:

Joey C

Reviewed: Apr. 12, 2009

Very tasty, I found the basil to compliment the dish just fine. I also used fresh spinach, but this would taste good with frozen too. This was an elegant side dish for a dinner party, with roasted herbed red potatoes and savory pork loin with a sweet sauce.

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1 user found this review helpful