Creamed Spinach and Mushrooms

This makes a great side  dish and comes together quickly.  You can also do what I did and serve it over sweet potatoes for lunch.  I think it also would be great with pierogies.  Another option would be to leave the mushrooms out and use the filling to stuff some portabellas.  Love all the options here! 

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Creamed Spinach and Mushrooms with Sundried Tomatoes

 

Ingredients:

  • 1 Tbs. extra virgin olive oil
  • 1/2 onion, chopped
  • 8 ounces baby bella mushrooms, sliced
  • 8 oil-packed sun-dried tomatoes, sliced
  • 1 clove garlic, minced (1 tsp.)
  • ½ cup light cream or soy creamer
  • 10 oz. fresh spinach leaves (8 cups – slice leaves a bit if large)
  • 2 Tbs. balsamic vinegar
  • ¼ cup Feta

Instructions:

Heat oil in skillet over medium heat. Add onion, and sauté 5 minutes, or until soft.

Add mushrooms and sauté an additional 5 minutes.  Add sun-dried tomatoes and garlic; sauté 30 seconds.

Stir in cream, and cook 2 minutes. Add spinach, and cook 3 to 4 minutes, or until spinach is wilted. Stir in feta and balsamic vinegar, and cook 2 to 3 minutes.

About April H

My family and I live on the beautiful beaches of the Gulf Coast. We love outdoor adventures, protecting the Earth, cooking great food, and trying new things!
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One Response to Creamed Spinach and Mushrooms

  1. Sherri says:

    that does sound good. I love how versatile it is.

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