Sauteed Portobellos and Spinach
Ingredients
- 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
Directions
- 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.
- Pour in wine and reduce heat to low; simmer 1 minute. Stir in Parmesan cheese and serve.
I tried this out and I loved it.
ReplyDeleteI 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.