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Wilted Spinach with Mushrooms

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Wilted Spinach with Mushrooms

Wilted Spinach with Mushrooms

Jessica Braider
I love the earthiness of this dish. The way the spinach and mushrooms compliment each other in both texture and flavor will bring joy to your palette.
Cook Time 20 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 4 servings


  • 1 - 2 Tbsp. extra virgin olive oil
  • 2 cloves garlic minced, about 1 tsp.
  • 2 portobello mushroom caps or 2 - 4 cups other gourmet mushrooms, coarsely chopped
  • 12 - 18 oz. baby spinach
  • 3 - 4 tsp. balsamic vinegar
  • 1/4 tsp. salt or to taste
  • 1/8 tsp. black pepper or to taste
  • 1/4 tsp. crushed red pepper flakes optional


  • Heat the oil in a large skillet over medium to medium-low heat.
  • Add the garlic and sauté it for about 30 seconds.
  • Add the mushrooms and sauté them for about 5 minutes until they are dark and tender.
  • Add the spinach and balsamic vinegar. Mix everything together and cover the pan to wilt the spinach for 3 - 4 minutes.
  • Season it with the salt, pepper, and crushed red pepper flakes (optional) before serving.


Nutritional Information Per Serving (% based upon daily values):Calories 57, Total Fat: 3g, 3.5%; Saturated Fat: 1g, 1.5%; Cholesterol: 0mg, 0%; Sodium: 95mg, 4%; Total Carbohydrate: 9g, 3%; Dietary Fiber: 3g, 12%; Sugar: 2g; Protein: 2g
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Keyword All, Dairy-Free, Fall, Gluten-Free, Kosher, Low Fat, Low Sodium, No Added Sugar, Nut-Free, Side Dish, Spring, Summer, Vegan, Vegetarian, Winter
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