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Greek Mushroom Spinach Sauce


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  • 1 pound fresh white mushrooms cleaned, trimmed, and sliced - (abt 5 cups)
  • 1/2 cup chopped onion
  • 1 package frozen creamed spinach - (9 oz) thawed
  • 1/4 cup chopped pitted calamata or ripe olives
  • 1/4 cup roasted red pepper - (from 7-oz jar)
  • 1 1/2 teaspoons fresh oregano leaves (or 1/2 tspn dried oregano, crushed)
  • 1/8 teaspoon crushed red pepper
  • 2 tablespoons crumbled feta cheese - (abt 1 oz)


Servings 4


Step 1

In nonstick skillet over medium heat cook mushrooms and onion, stirring constantly, until mushrooms are tender and release their liquid, about 6 minutes.

Add spinach, 1/4 cup water, olives, roasted red peppers, oregano and crushed red pepper; cook until heated through, 2 to 3 minutes.

Just before serving stir in feta cheese.

This recipe yields 4 servings (about 3 cups).

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