Name: Tasty Sautéed Mushrooms Spinach
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 8 oz fresh mushrooms (cremini or button), sliced; 4 cups fresh spinach leaves; 2 tablespoons olive oil or butter; 2 cloves garlic, minced; 1/4 teaspoon salt; 1/4 teaspoon black pepper; Optional: pinch of red pepper flakes, 1 tablespoon lemon juice, or 2 tablespoons grated Parmesan

This tasty sautéed mushrooms and spinach recipe is one of those quick, wholesome dishes I love to whip up when I want something savory, earthy, and deeply satisfying. It’s packed with flavor, comes together in minutes, and works perfectly as a side, a topping, or even a light main when paired with grains or protein.

Why You’ll Love This Recipe

I love how fast and easy this recipe is without sacrificing any flavor. The mushrooms bring a rich, umami depth, while the spinach adds freshness and a touch of bitterness that balances everything out. With just a few ingredients, it turns into a dish that’s both comforting and nourishing. Whether I serve it with eggs for breakfast, toss it over pasta, or spoon it alongside grilled chicken, it always elevates the meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh mushrooms (like cremini or button), sliced
Fresh spinach leaves
Olive oil or butter
Garlic, minced
Salt
Black pepper
Optional: red pepper flakes, lemon juice, or grated Parmesan

Directions

I heat olive oil or butter in a large skillet over medium heat.
Once hot, I add the sliced mushrooms and cook them without stirring for a few minutes so they brown nicely.
I then stir and cook them for another 5-7 minutes, until they’re tender and golden.
I add the garlic and cook it for about 30 seconds, just until fragrant.
Next, I toss in the spinach and stir until it wilts down, which only takes a couple of minutes.
I season everything with salt, pepper, and any optional flavor boosters I’m using—like a squeeze of lemon or a pinch of chili flakes.
I serve it warm right out of the pan.

Servings and timing

This recipe makes about 2–3 servings and takes only 15 minutes total—5 minutes of prep and around 10 minutes on the stove.

Variations

I like to experiment by adding a splash of soy sauce for an Asian twist or a sprinkle of feta for a Mediterranean vibe. Sometimes I sauté onions with the mushrooms for a little extra sweetness. If I want it creamy, I stir in a spoonful of cream cheese or a splash of heavy cream at the end.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over medium heat until everything is hot again, or microwave in short bursts. I avoid overcooking when reheating, especially the spinach, to keep it from turning mushy.

FAQs

Can I use frozen spinach?

Yes, I can, but I make sure to thaw and squeeze out the excess moisture before adding it to the pan so the dish doesn’t get watery.

What type of mushrooms work best?

I usually use cremini or white button mushrooms, but shiitake or portobello also add great texture and flavor.

Can I add protein to make it a full meal?

Definitely. I often toss in cooked chicken, tofu, or even a fried egg on top to turn it into a satisfying main dish.

Is this recipe vegan?

Yes, it is if I use olive oil instead of butter and skip any dairy-based toppings like Parmesan.

What can I serve this with?

I like serving this with rice, quinoa, pasta, or crusty bread. It also pairs beautifully with steak, grilled fish, or roasted potatoes.

Conclusion

This tasty sautéed mushrooms and spinach dish is my kind of fast food—simple, flavorful, and versatile. It’s a fantastic way to enjoy fresh veggies with minimal effort and maximum reward. Whether I’m meal prepping or just tossing together a quick side, this recipe never lets me down.