Buttery Spinach and Mushrooms

Buttery Spinach and Mushrooms
Buttery Spinach and Mushrooms

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

Ingredients

  • 1

    tablespoon butter

  • 1

    tablespoon extra-virgin olive oil

  • 1

    cup sliced baby portobello mushrooms

  • 1/2

    cup thinly sliced leeks

  • 1

    clove garlic, minced

  • 1/4

    cup vegetable broth

  • 1

    tablespoon heavy whipping cream

  • 1

    teaspoon fresh lemon juice

  • 1/8

    teaspoon salt

  • 2

    cups fresh baby spinach

  • 1/4

    cup grated Parmesan

Directions

In a large skillet, melt the butter and olive oil together over medium-high heat. Add the mushrooms, and cook until they begin to soften, about 3 to 4 minutes. Add the leeks and garlic, and cook until tender, about 3 minutes. Add the broth, cream, lemon juice, and salt; cook for 2 minutes. Stir in the spinach, and lower the heat, stirring frequently, until the spinach is wilted, about 2 minutes. Sprinkle in the cheese and stir to combine. Transfer to a serving bowl and serve immediately.

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