Sauteed Portobellos and Spinach

Sauteed Portobellos and Spinach
  • 3 tablespoons butter
  • 2 large portobello mushrooms, sliced
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 clove garlic, chopped
  • 2 tablespoons dry red wine
  • 1/4 cup grated Parmesan cheese
  1. Melt butter in a large skillet or saute pan over medium heat. Saute mushrooms, spinach, basil, salt, pepper and garlic until mushrooms are tender and spinach is heated through.
  2. Pour in wine and reduce heat to low; simmer 1 minute. Stir in Parmesan cheese and serve.

1 comment:

  1. I tried this out and I loved it.
    I tweaked the recipe though. Instead of butter I used extra virgin olive oil and changed wine to fresh lemon Juice.
    I had it with mashed potatoes. I needed another side which only thing around was some garlic bread.