Easy 60 min

Sauteed Spinach and Mushrooms

asian chinese european greek italian korean mediterranean middle eastern region turkish unknown savory umami medium medium

Prep

21 min

Cook

39 min

Total

60 min

Ingredients (9)

2 tablespoons olive oil, divided g

1 medium onion, coarsely chopped g

1 cup chopped portabello mushrooms g

2 cloves garlic, finely chopped g

1 medium tomato, chopped g

1 (8 ounce) package fresh baby spinach g

½ teaspoon salt, or to taste g

⅛ teaspoon ground black pepper, or to taste g

2 tablespoons grated Parmesan cheese, or to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

Heat 1 tablespoon oil in a wok or deep frying pan over medium heat. Add onion and saute until soft, 3 to 5 minutes, depending on how soft you like it. Add mushrooms and saute for 4 to 5 minutes. Add garlic and saute for 1 more minute. Add tomato and cook for 1 to 2 minutes. Remove mixture to a dish and keep warm.

Add remaining 1 tablespoon oil to the same pan over medium-high heat. Add spinach, salt, and pepper. Cook, tossing continually, until spinach begins to wilt, 1 to 2 minutes. Add onion mixture and mix until thoroughly incorporated. Continue to toss and stir until spinach is cooked to your desired doneness.

Sprinkle with Parmesan cheese to serve.