Print
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.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 people
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
-
Place spinach and water in a Dutch oven; cover and cook 3 minutes or until wilted. Drain and set aside.
-
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).