sauteed portobellos and spinach

sauteed portobellos and spinach

Ingredients

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


Directions

  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.
  2. Pour in wine and reduce heat to low; simmer 1 minute. Stir in Parmesan cheese and serve.

04/04/2017
sauteed portobellos and spinach, recipe PT15M PT1H 5 455 calories

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