Thursday, July 28, 2011

Sauteed Portabellas and Spinach

  • Sliced Portabellas, about 6 oz. or so
  • fresh baby spinach leaves, about 7 oz.
  • 1 Tbsp. minced garlic in jar
  • Pam olive oil spray, or 2 Tbsp. extra virgin olive oil
You have two options for preparing this recipe.

Option #1: In a large nonstick skillet generously spray skillet with olive oil spray. Heat over medium heat, generously spray both sides of mushrooms and then place in skillet. If the mushrooms seem dry spray with more oil, as needed. Only turn mushrooms once when they are nicely browned. Then brown other side of mushroom adding garlic at this time as well. When nicely browned on second side add spinach on top of mushrooms, stirring as needed. As soon as the spinach is wilted remove from heat and serve immediately.

Option#2: In a large nonstick skillet add 2 Tbsp. of extra virgin olive oil. Heat over medium heat and spread oil around skillet evenly. Add mushrooms and cook until nicely browned, only turning once. When you turn mushrooms to brown second side of mushroom add garlic at this time. When second side is browned toss spinach on top of mushrooms and garlic, stirring as needed. When spinach is wilted remove from heat and serve immediately.

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