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Sautéed Baby Portobellos and Spinach
Recipes
Sautéed Baby Portobellos and Spinach
4 servings
15 minutes total

Ingredients

  • 3 tablespoons herb garlic butter
  • 8 oz baby portobello mushrooms, sliced or quartered
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 (9-oz) bag fresh spinach
  • ¼ cup grated Parmesan cheese

Steps

    1. Melt butter in large sauté pan on medium. Stir in mushrooms, salt, and pepper; cook 2–3 minutes or until mushrooms are tender.
    2. Add spinach and cover; cook 2–3 minutes or until slightly wilted.
    3. Reduce heat to low; simmer 3–4 minutes to blend flavors. Stir in cheese.
Other Preparation Methods
    • Bake: Preheat oven to 400°F. Quarter 8 oz mushrooms and toss with olive oil until lightly coated. Lay mushrooms flat on baking sheet; bake 6–8 minutes or until tender.
    • Microwave: Quarter 8 oz mushrooms; microwave in microwave-safe bowl on HIGH for 4–5 minutes or until tender.

Amount per ¼ recipe serving: Calories 110, Total Fat 9g, Sat Fat 6g, Trans Fat 0g, Chol 25mg, Sodium 260mg, Total Carb 5g, Fiber 2g, Sugars 1g, Protein 4g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 15%