Buttery Spinach and Mushrooms

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. 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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