Balsamic Spinach and Mushrooms
It’s an incredibly fast and easy side dish that’s also super healthy! Our Balsamic Spinach and Mushrooms are a new favorite in our house that can be made in under 20 minutes!
Oh heeeyy. Thank GOD January is over, amIright? How are those New Year Resolutions holding up? Getting bored? Bland? Blah? Then here’s a new side dish that’ll switch it up for you: Balsamic Spinach and Mushrooms!
Recipe Video
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Ingredients Needed
- Fresh baby spinach
- Fresh mushrooms (any kind you have!)
- Fresh garlic
- Onion powder
- Salt and pepper
- Balsamic vinegar
We eat a lot of fresh spinach in this house.
Here are some of our favorites:
Crustless Spinach and Feta Quiche
Spinach, Ham, and Cheddar Quiche
Easy to Make!
Tips for Sautéing Mushrooms
- Use a large, wide, heavy skillet or sauté pan – You want to make sure that you have a good pan that’ll give you enough room and retain the heat.
- Turn up the heat – You need a hot pan to get that sizzle on, especially since mushrooms hold a lot of moisture that they need to release.
- Season near the end – Adding salt will bring out more moisture so you want to add it towards the end of cooking.
- Add the garlic near the end, too – With the high heat that’s needed, this will help avoid it from burning.
We love mushrooms in this house. Here are few fungi favorites:
Balsamic Shiitake Mushroom Steaks
Green Bean and Mushroom Braised Chicken
Cream of Mushroom Soup From Scratch
Sauteed all together, and it’s perfection. And incredibly healthy.
Health Benefits of Spinach and Mushrooms
- Vitamin K – so good for your bones!
- Beta Carotene – great for your eyes!
- Vitamin A – for your skin!
- Folate – boost that energy!
- Vitamin B – helps support your immune system!
Basically, this dish is super duper healthy for you!
Add a drizzle of balsamic vinegar right before it’s done, and these Balsamic Spinach and Mushrooms take a boring ol’ sautéed spinach to a new level.
Have you made this recipe or any of my others? Please let me know – I just adore hearing about it! Find me on Facebook, Instagram, and Pinterest!
Balsamic Spinach and Mushrooms
Equipment
Ingredients
- 10 oz fresh baby spinach approx 8 cups packed
- 8 oz fresh mushrooms, sliced
- 1.5 tablespoons olive oil
- 4 cloves fresh garlic, minced
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt more to taste
- fresh ground pepper to taste
- 1 tablespoon balsamic vinegar more to taste if desired
Instructions
- Heat olive oil in a large, wide saute pan or skillet on medium high heat.
- Add mushrooms and saute for about 8-10 minutes, stirring occasionally until mushrooms begin to soften, brown, and are cooked through. Add salt and onion powder and garlic and cook for 1-2 minutes, stirring to ensure it doesn't burn.
- Turn down heat to medium and add spinach and turn with tongs until wilted (add in bunches if it all doesn't fit in the pan at once) Just before it's done, drizzle on balsamic vinegar and give a final toss.
- Plate and serve immediately.
So good! I usually hate mushrooms and spinach and I loved this recipe!!
That’s so amazing – so great to hear, Rachel!
The tips about how long to heat the mushrooms, the reasons, etc, really helped. I’m quite new to cooking and I get anxious about it so I really appreciate how well you broke things down.
The dish was delicious!
B! That makes me SO happy to hear. Thank you so much for sharing and I’m so glad that it helped and that you enjoyed it! Cheers to getting in the kitchen – you’ve got this!!
I had mushrooms and a big bag of spinach to use up so searched for recipes on Pinterest. This was a great base for me to build upon. I followed the directions pretty closely, but did add some white wine to the mushrooms to help wilt the spinach (I saw that the mushrooms were a bit dry and I happened to be drinking a glass of unoaked Chard!). Because I had fresh thyme in a pot on my deck, I added leaves from about 5 long sprigs. Delish!
I added toasted pine nuts.
Love this dish. I really appreciate how you gave us the extra nuggets ie explaining nutrients the dish contained. The temp as well as when to add what.
Amazing!!
Thank you so much🤗
Thank you so much for sharing this, Coral!! So glad you enjoyed it!
Absolutely delicious
So glad you enjoyed it, Pat! It’s one of my favorites!
I always make balsamic mushrooms but have never tried it with spinach before. Just perfect, the spinach and mushroom pair so well together and really bulk the dish up enough to make it a whole meal when served with brown rice (which is exactly how I enjoyed it last night).
YUM! It doesn’t get much better than sauteed mushrooms with garlic. Such an easy and flavorful side dish. We are always looking for ways to use up our spinach so we love this one!
I love fresh sauteed spinach — it’s so much better than the frozen blocks you get in the market. Thanks for the tips on adding the garlic at the end of cooking. I’ve had issues with burning before, so that makes sense. This looks like an easy, delicious side dish to go with our weekly rotisserie chicken. Thanks for the inspiration!
I love spinach and mushrooms…so this is a winner. The perfect side dish, especially alongside a grilled streak. I would also love it with eggs for brunch.
I just love spinach and mushrooms together. So yummy! I have to try this recipe with balsamic vinegar.