Buttery Spinach and Mushrooms

  • 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
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.

Rule the Kitchen with More Recipe Faves

Pork chops stuffed with sun-dried tomatoes and spinach
Pork chops stuffed with sun-dried tomatoes and spinach
Time
20
Serves
4
Difficulty
Easy
Spinach salad with sweet vinaigrette
Spinach salad with sweet vinaigrette
Time
10
Serves
4
Difficulty
Easy
Herb Yogurt Chicken
Herb Yogurt Chicken
Time
22
Serves
2
Difficulty
Easy
Grilled chicken spinach salad with frico
Grilled chicken spinach salad with frico
Time
40
Serves
4
Difficulty
Med