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Sautéed Mushrooms and Spinach

This spinach and mushroom sauté is a delicious, nutritious topping for hearty protein, or use to make a spinach and mushroom omelet for breakfast.
Author: Heather Mangieri, RDN


  • 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