Sautéed spinach and mushrooms are a flavorful vegetable side dish and pair great with beef, chiken, beans and tofu. Plus, any extras can be added to an omelet, a sandwich or put on your on pizza.
Growing up, I never ate mushrooms or spinach. It wasn’t because I didn’t like the taste. Actually, I had never tried them. It was because my parents didn’t eat them, and therefore I was never exposed to them. Both vegetables were unfamiliar, and as a child, that was enough for me to assume they must not be very good. Boy, was I wrong!
I use that example to make a point – exposure to nourishing food plays an important role in raising healthy eaters. Adults and kids migrate to things that are familiar, and food is no exception. If you want to show your kids that you value health, you’ll need to make nutrition a priority. And that means offering foods that kids might reject.
For those of you that have a house full of picky eaters, I know what you’re thinking. You’re sure that the food and your money will go to waste. Here’s my reminder to you – a parent’s job is to expose and offer nourishing food; a child’s job is to eat it. Don’t stop doing your job just because your child isn’t doing theirs. If you continue to expose, educate and encourage kids to eat nourishing foods, you have done your job.When we prepare and eat nourishing food, we prove to those around us that health is a priority. As parents, that’s the best we can do for our kids.
That said, I hate food waste. Every time I make something, I try to think of ways to use the leftovers. That’s exactly what I was thinking when I made these sautéed mushrooms and spinach. I made it for dinner, but I was hoping I’d have leftovers so that I could make a spinach and mushroom omelet for breakfast. I did, too!
How To Make Sautéed Mushrooms and Spinach
Adding a spinach and mushroom sauté to one of your favorite protein meals is a great way to introduce new vegetables, and use-up leftovers. Not to mention, it adds loads of flavor. This recipe is super simple, and there are tons of ways to use the leftover. I’ll share some of those ideas below.
The first thing you want to do is prepare your veggies. Clean the mushrooms, remove the stems, then dice or slice them to your desired size. Set those aside, then rinse the spinach leaves under running water.
Heat oil in a medium pan, then add the diced onion. Sauté the onions until they are clear, then stir in the mushrooms, parsley, salt, pepper, rosemary and garlic powder. Sauté for an additional 10 minutes. Once the mushrooms are browned, stir in the chopped spinach. Continue to cook until the spinach is completely wilted, then remove from heat. That’s it!
Ways To Eat Sautéed Mushrooms and Spinach
There are endless ways to incorporate sautéed vegetables into your meals. My favorite way to eat sautéed spinach and mushrooms is over filet mignon. You might have guessed that from my photos. I mentioned earlier that this combination tastes great stuffed inside an omelet. You can also add it to pizza, a chicken sandwich, toss it into a soup, or just eat it as a side dish. This combo goes great with just about anything.
Do you have another idea for how to use this mushroom and spinach sauté? Share it in the comments below.
Sautéed Mushrooms and Spinach
- 1 tbsp Olive Oil
- 1 Small Onion (chopped)
- 6 ounces Portabella Mushrooms (sliced)
- 12 ounces Fresh Snow Capped Mushrooms (diced)
- 1/4 tsp Garlic Powder
- 1/2 tsp Parsley
- 1/4 tsp Ground Black Pepper
- 1/4 tsp Salt
- 6 ounces Baby Fresh Spinach
- • Clean mushrooms and remove the stems; Dice or slice as above• In medium pan, sauté the diced onion in oil until clear. Add the mushrooms, parsley, salt, pepper, rosemary and garlic powder to the onions. Stir. Sauté for an additional 10 minutes or until the mushrooms are browned. Stir in chopped spinach. Continue to cook until the spinach is wilted. Remove from heat. Serve as a side dish or with your favorite protein.Makes 2 cups or 4- ½ cup servings
- Nutrition Facts per ½ cup serving= 80 calories, 9 g carbohydrates, 4 g protein, 3.5 g fat, 170 mg sodium, 4% daily calcium, 10% daily iron, 10% daily potassium
- Meal Planning Servings: 1 CHO; 0 PRO; 1 FAT
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