Thursday, November 3, 2016

Sauteed Spinach with Mushrooms and Mozzarella

This dish has quickly become my favorite way to eat spinach... well, cooked spinach anyway. The flavor is just so buttery and smooth. It's like nothing I've ever tried before. I know that spinach has somewhat of a bad reputation for some people, but please don't let that stop you from trying this dish. It really is quite wonderful, and it's fairly easy to make too. I hope you'll give it a try and let me know what you think...

 Printable Recipe 
  • 2 Tbs Butter
  • 1/2 cup Onion, diced
  • 1 cup Mushrooms, chopped (I usually use Portabella)
  • 1 Tbs fresh Minced Garlic
  • 4 cups (8 oz pkg) Spinach Leaves
  • Salt and Pepper
  • 3/4 cup shredded Mozzarella


Begin melting the butter in a large skillet (or wok) over medium high heat. 

Add in the onion and a little salt. Stir continuously until the onion begins to soften. Then, add in the mushrooms and a little bit more salt. (Be careful not to add too much. Everything cooks down quite a bit, so it is very easy to make this dish too salty.) Continue stirring, and once the onions have begun to caramelize and the mushrooms are cooked, add in the garlic and pepper. 

Cook for just a moment more, before adding in the spinach leaves. Stir constantly until the leaves have begun to wilt consistently, but haven't turned to mush. (Total cooking time from start to finish is about 15 or 20 minutes.)  

Remove from heat, and sprinkle the cheese over the top. Allow it to rest for a moment (just long enough to melt the cheese) before serving.

Serves 4



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