Add some woodsy flavor to your next meal with our balsamic mushrooms and spinach recipe. This easy-to-follow recipe only requires a few simple ingredients and yields a delicious and healthy side dish that is sure to please even the pickiest eaters. It is the perfect sidekick for grilled chicken or steak, but can also be enjoyed on its own as a vegetarian main course.
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Balsamic Mushrooms and Spinach
If you're looking for a dish that's packed with flavor and nutrition, you'll love our balsamic mushrooms and spinach recipe. This healthy and delicious recipe features fresh mushrooms and spinach, sauteed to perfection with just enough garlic and balsamic vinegar to amplify the flavors.
Mushrooms have long been a favorite in our meal plans, from the crispy parmesan mushrooms to the mushroom stroganoff, or even this mushroom naan flatbreads. So packed with rich flavor and tons of protein!
What Can I Serve These Sauteed Mushrooms With?
This is a meal that you can eat on its own. The mushrooms can make this a meatless meal for your weekly menu plan. However, it also works as a great side dish. You can serve this dish with just about anything.
It pairs perfectly with roasted chicken with garlic butter, an Instant Pot pot roast recipe, or even as a side to simple crispy baked chicken legs and thighs. If you prefer beef, it's a great side to the German rouladen as well, but I especially love these served alongside a nice grilled steak.
Ingredients
- 8 cups fresh baby spinach
- 8 oz fresh mushrooms
- 1 ½ tablespoons olive oil
- 4 cloves garlic
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon balsamic vinegar
Handy Kitchen Tools
How to Make Sauteed Balsamic Mushrooms and Spinach
Rinse the spinach well and pat or spin dry. Use a damp cloth to wipe off any excess dirt or debris from the mushrooms, then slice them into ¼" thick pieces.
Add olive oil to a large skillet (I prefer nonstick for this), and heat over medium heat. Once the oil is hot, add the mushrooms into the skillet and cook, stirring them regularly, for around 8 to 10 minutes until they are softened. You want them to reduce in size, soften, and begin to brown.
Season the mushrooms with salt and pepper, minced garlic, and onion powder.
Stir to combine, then begin adding spinach to the skillet.
Add the spinach 1 to 2 cups at a time, stirring to wilt, and combine with the mushrooms.
Once the spinach is all added, continue cooking for another 1 to 2 minutes to heat through and combine the flavors.
Then, add in the balsamic vinegar and stir well before serving.
Frequently Asked Questions
When it comes to sauteing mushrooms, you really can't go wrong with any type of mushroom. However, we find that button or cremini mushrooms work best for this recipe. It is most affordable and is most versatile.
If you prefer a portobello or even shitake mushroom, those can be used, but aren't necessary for this recipe.
Yes! Both mushrooms and spinach are packed with nutrients that are essential for good health. Mushrooms are a great source of vitamins and minerals, including selenium, potassium, and copper. They're also a good source of fiber. Spinach is an excellent source of vitamins A and C, as well as folate and iron. Together, these two powerhouses pack a serious nutritional punch.
If you don't have fresh spinach on hand, feel free to substitute frozen spinach. Just be sure to thaw the spinach before adding it to the pan. You'll also want to squeeze out any excess water before adding it to the pan. This will help to prevent the dish from becoming watery.
This dish is best enjoyed fresh. However, it will keep in the fridge for up to 3 days. The balsamic mushrooms and spinach should be kept in an airtight container. Reheat in the microwave or on the stovetop before serving.
Unfortunately, this dish does not freeze well. The mushrooms and spinach can become mushy when thawed. Since it only takes a few minutes to prepare, it's best made fresh rather than served reheated from frozen with poor texture.
If you like Dutch oven recipes, then make sure you check out my Complete Dutch Oven Cookbook on Amazon. It's filled with easy-to-make meals from breakfasts to soups and stews and even a few desserts!
More Side Dish Recipes
So many great side dishes below are ideal for serving alongside your favorite entrees. Add one or more of these tasty recipes to your menu this week to round out any entree you are preparing. Make sure to bookmark these recipes, print out the recipes, or pin them to a side dish board on Pinterest so they are handy when you are ready to make them!
- Oven Roasted Brussels Sprouts with Bacon
- Easy Crispy Parmesan Roasted Baby Potatoes Recipe
- The Best Candied Sweet Potatoes Recipe
- Parmesan Garlic Roasted Broccoli
- The Easiest Creamy Broccoli with Bacon
📖 Recipe
Sauteed Balsamic Mushrooms and Spinach Recipe
This delicious sauteed balsamic mushrooms and spinach recipe is the perfect protein and nutrient packed side dish ready in minutes!
Ingredients
- 8 cups fresh baby spinach
- 8 oz fresh mushrooms, sliced
- 1 ½ tablespoons olive oil
- 4 cloves fresh garlic, minced
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon balsamic vinegar
Instructions
- In a large skillet, heat the olive oil over medium heat. Add in the mushrooms and cook for 8 to 10 minutes until they are softened and beginning to brown.
- To the mushrooms, add salt, onion powder, and garlic. Stir it together and cook for an additional 1 to 2 minutes.
- Reduce the heat to low and add the spinach a cup at a time until it wilts down.
- Cook, stirring regularly for another 2 minutes until the spinach is all wilted and combined.
- Stir in the balsamic vinegar before serving.
Notes
This is best made with fresh spinach but can be made with thawed frozen spinach.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 86Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 188mgCarbohydrates: 8gFiber: 3gSugar: 2gProtein: 3g
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