Sauteed Portobellos and Spinach

By blum099

Use these edits: 2 bags of fresh baby spinach instead of frozen, 1/2 tsp each basil and pepper, and 2 cloves garlic.

Ingredients

• 1/2 cup and 1 tablespoon butter
• 6 large portobello mushrooms, sliced
• 3 (10 ounce) packages frozen chopped spinach, thawed and drained
• 3/4 teaspoon dried basil
• 3/4 teaspoon salt
• 3/4 teaspoon black pepper
• 3 cloves garlic, chopped
• 1/4 cup and 2 tablespoons dry red wine
• 3/4 cup grated Parmesan cheese

Preparation

Step 1

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.