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Sauteed Portobellos and Spinach

Reviewed: Apr. 15, 2012
Excellent dish, although I tweaked it some. One of the best spinach dishes I have had. First I sauteed the mushrooms (which I just used regular sliced mushrooms for the store) a minute or two first before everything else so as not to overcook the spinach. Then I add enough fresh baby spinach to cover the entire skillet, than added the dried basil, kosher salt, pepper, and garlic powder instead of clove garlic. When that reduced down, I added about 1/4c of chicken broth and cooked for a few minutes. Stirred in the Parmesan cheese and served. Was amazing, even my boyfriend, who hates spinach, loved it. Definitely recommend this twist for those who don't like the flavor wine sometimes gives to food.
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