I stole this recipe for Creamy Parmesan Spinach & Mushrooms from The Taste of Home Cookbook who stole it from Priscilla Gilbert from Indian Harbour Beach, FL. There was some extra spinach & mushrooms in the fridge and I didn’t want to make a salad. This is a great vegetable dish that’s quick and easy to make and the crushed croutons add a nice crunch to the cooked mushrooms and spinach.
“I don’t like spinach, and I’m glad I don’t, because if I liked it I’d eat it, and I just hate it.” – Clarence Darrow, Lawyer (see more quotes in the Quotes tab)
Crush onion and garlic croutons to make ⅔ cup, set aside.
Cook 10 oz fresh sliced mushrooms with a nonstick spray and 1 tsp dried Italian seasoning in a large skillet first, removing once cooked and setting aside.
Don’t wipe out the pan; place 2 packages (6oz) coarsely chopped fresh baby spinach and 2 tbsp water in pan.
cook 3 minutes or until wilted.
Drain spinach and set aside. In same pan, melt 2 tsp butter.
Stir in ½ cup heavy whipping cream, 2 tsp grated lemon peel, ½ tsp minced garlic and ⅛ tsp crushed pepper flakes; bring to a gentle boil.
Reduce heat; simmer, uncovered, 5 minutes or until slightly reduced. Stir in spinach
Add in ½ cup grated Parmesan cheese and mushrooms
Stir to combine; heat through.
Sprinkle with croutons and serve.
Creamy Parmesan Spinach & Mushrooms
A quick and easy vegetable side dish. Sautéed mushrooms and spinach are cooked in a creamy Parmesan sauce. One pot dish from stove top to table in 20 minutes.
Ingredients
- 2 packages 6oz fresh baby spinach, coarsely chopped
- 2 tbsp water
- 2 tsp butter
- ½ cup heavy whipping cream
- 2 tsp grated lemon peel
- ½ tsp minced garlic
- ⅛ tsp crushed red pepper flakes
- ½ cup grated Parmesan cheese
- ⅔ cup onion and garlic croutons crushed
- 10 oz slice fresh mushrooms (optional)
Instructions
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Place spinach and water in a Dutch oven; cover and cook 3 minutes or until wilted. Drain and set aside.
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In same pan, melt butter. Stir in the cream, lemon peel, garlic and pepper flakes; bring to a gentle boil. Reduce heat; simmer, uncovered, 5 minutes or until slightly reduced. Stir in cheese and spinach; heat through. Sprinkle with croutons.
Recipe Notes
I cook 10 oz fresh sliced mushrooms with a nonstick spray and dried Italian seasoning in the pan first, removing once cooked and setting aside. Don’t wipe out the pan; I add the spinach and continue with the recipe (the leftover seasonings in the pan will also season the spinach). Cook the spinach on medium heat (there was no temperature given on the recipe).