Mushroom and Spinach Sauté with Shaved Parmesan
Mushroom and Spinach Sauté with Shaved Parmesan might be just the side dish you are searching for. This gluten free and primal recipe serves 4 and costs $1.3 per serving. One serving contains 166 calories, 13g of protein, and 11g of fat. Head to the store and pick up water, sea-salt, garlic, and a few other things to make it today. It is brought to you by For the Love of Cooking. 90 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 10 minutes. Overall, this recipe earns an excellent spoonacular score of 97%. Try Asparagus and Mushroom Salad with Shaved Parmesan, Shaved Fennel, Mushroom and Parmesan Salad, and Watermelon, Arugula, and Spinach Salad with Shaved Parmesan for similar recipes.
Servings: 4
Ingredients:
5 oz baby spinach
4 oz cremini mushrooms, thickly sliced
3 cloves of garlic, minced
1 tbsp olive oil
Shaved Parmesan
Dash of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste
1 tbsp water
Equipment:
frying pan
bowl
Cooking instruction summary:
Preheat the olive oil in a large skillet over medium high heat. Add the mushrooms to the HOT pan and let them sit for 2 minutes before flipping them to brown on the other side for 2 minutes. Add the minced garlic, crushed red pepper flakes, and spinach to the skillet. Add a tablespoon of water and cook, stirring constantly for 1-2 minutes, or until the spinach is just wilting. Season with sea salt and freshly cracked pepper, to taste. Pour into a serving bowl and top with shaved Parmesan. For a little extra flavor, add a drizzle of balsamic vinegar, if desired.. Serve immediately. Enjoy.
Step by step:
1. Preheat the olive oil in a large skillet over medium high heat.
2. Add the mushrooms to the HOT pan and let them sit for 2 minutes before flipping them to brown on the other side for 2 minutes.
3. Add the minced garlic, crushed red pepper flakes, and spinach to the skillet.
4. Add a tablespoon of water and cook, stirring constantly for 1-2 minutes, or until the spinach is just wilting. Season with sea salt and freshly cracked pepper, to taste.
5. Pour into a serving bowl and top with shaved Parmesan. For a little extra flavor, add a drizzle of balsamic vinegar, if desired..
6. Serve immediately. Enjoy.
Nutrition Information:
covered percent of daily need
