Sauteedportabellasandspinach Recipes

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QUICK AND EASY SAUTEED SPINACH



Quick and Easy Sauteed Spinach image

Fresh spinach is cooked in olive oil with garlic salt and Parmesan cheese in this recipe.

Provided by Denee

Categories     Side Dish     Vegetables     Greens

Time 15m

Yield 4

Number Of Ingredients 4

1 tablespoon extra-virgin olive oil
1 (10 ounce) bag spinach leaves
1 ½ teaspoons garlic salt
¼ cup grated Parmesan cheese

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 74.7 calories, Carbohydrate 3.1 g, Cholesterol 5.5 mg, Fat 5.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 1.6 g, Sodium 831.2 mg, Sugar 0.4 g

SPANAKOPITA



Spanakopita image

Greek spinach pie.

Provided by Bea Gassman

Categories     World Cuisine Recipes     European     Greek

Time 1h50m

Yield 10

Number Of Ingredients 11

3 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon vegetable oil
1 ½ cups finely chopped onion
8 ounces feta cheese, crumbled
1 ¼ cups shredded Swiss cheese
¾ cup grated Parmesan cheese
2 eggs, beaten
¼ cup chopped fresh parsley
1 dash ground cinnamon
1 cup butter, melted
1 (16 ounce) package phyllo dough

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place spinach in a steamer over 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and press to remove all water. Meanwhile, heat oil in a large skillet over medium heat. Saute onion until tender, but do not brown. Stir in cooked spinach and continue cooking until all moisture has evaporated. Remove from heat and cool to room temperature.
  • In a large bowl combine feta cheese, Swiss cheese, Parmesan cheese, eggs, parsley and cinnamon. Stir in spinach and onion mixture.
  • Brush the bottom of a 17x11 inch jelly roll pan with butter. Place 1 sheet of dough in the bottom of the pan; brush with butter. Continue to layer 13 more sheets of dough, brushing every other sheet with butter. Spread spinach and cheese mixture over dough. Continue layering with remaining dough, brushing every other sheet with butter. Tuck edges of dough under. Brush top sheet with butter and, using a sharp knife, score top layer into diamonds.
  • Bake in preheated oven for 40 minutes, or until golden brown.

Nutrition Facts : Calories 496.1 calories, Carbohydrate 31.1 g, Cholesterol 125.2 mg, Fat 34.5 g, Fiber 3.4 g, Protein 17.2 g, SaturatedFat 20 g, Sodium 816 mg, Sugar 3.2 g

SAUTEED PORTABELLAS & SPINACH



Sauteed Portabellas & Spinach image

Tender portobello mushrooms and spinach are simmered with Parmesan cheese, wine and seasoning. Unique, easy, and extremely tasty side dish! Excellent with a steak and baked potato dinner.

Provided by Chippie1

Categories     Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons butter
2 large portabella mushrooms, sliced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/4 teaspoon dried basil
1/4 teaspoon black pepper
6 garlic cloves, chopped
2 tablespoons dry red wine
1/8 cup grated parmesan cheese

Steps:

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

SAUTEED SPINACH AND PORTABELLA MUSHROOMS



Sauteed Spinach and Portabella Mushrooms image

This recipe is delicious and loaded with nutritional value. This goes well with a roast, fish, pasta and can be eaten alone as a light meal with a nice crusty bread to soak up the juices. I made this up myself for a mushroom loving friend. The best spinach to use is the flat spinach, stems removed. Slice the portabellas into medium pieces, including the stems, which should be sliced separately. I use a lot of garlic, but that can be adjusted to taste. This recipe needs to be made quickly, so make sure all the ingredients are prepped in advance. Do not substitute red wine for the whte wine. If you don't have white wine, just make this without it.

Provided by Stefanie 3

Categories     Spinach

Time 36m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs flat spinach leaves, stemmed
1 lb portabella mushroom, sliced
3 -4 medium garlic cloves, minced
1/4 cup fresh parsley, minced
2 tablespoons olive oil
kosher salt or sea salt, to taste
ground black pepper, to taste
1/4 cup dry white wine

Steps:

  • Wash and stem spinach and mushrooms.
  • Slice mushrooms including stems.
  • Mince garlic (smash each clove before mincing for optimal flavor).
  • Heat pan with olive oil; add garlic and saute one minute; add mushrooms and saute for a few minutes.
  • Add spinach in batches, so pan doesn't get too crowded (spinach will quickly wilt).
  • Add salt and pepper to taste.
  • Add parsley.
  • Add white wine and stir ingredients one final time.
  • Serve hot.

SAUTéED PORTOBELLO MUSHROOMS WITH SPINACH



Sautéed Portobello Mushrooms with Spinach image

A satisfying side dish that is simple to prepare. Pair it with cooked brown rice, quinoa, or tofu for a main dish!

Provided by Kaitlin - The Garden Grazer

Categories     Side Dish

Time 15m

Number Of Ingredients 6

3 large portobellos
6 oz. fresh baby spinach
1-2 cloves garlic
1 Tbsp. tamari (or soy sauce)
2 tsp. toasted sesame oil
Optional: sesame seeds for serving

Steps:

  • Remove stems of portobellos and wipe clean with a damp cloth. Cut into 1/2-inch slices.
  • In a large skillet over medium heat, add sesame oil. Add the mushrooms and sauté for about 6 minutes or until just tender.
  • Meanwhile, mince garlic. When mushrooms are tender, add garlic and sauté for 1 minute.
  • Reduce heat to medium-low and add tamari. Stir.
  • Add spinach (in smaller batches if necessary) and gently stir often until just wilted.
  • Drizzle a touch more tamari to taste if desired, and top with sesame seeds (optional).

Nutrition Facts : Calories 36 kcal, Carbohydrate 4 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

SAUTEED PORTOBELLOS AND SPINACH



Sauteed Portobellos and Spinach image

Tender portobello mushrooms and spinach are simmered with Parmesan cheese, wine and seasoning. Unique, easy, and extremely tasty side dish! Excellent with a steak and baked potato dinner.

Provided by froglette

Categories     Greens Side Dishes

Time 20m

Yield 4

Number Of Ingredients 9

3 tablespoons butter
2 large portobello mushrooms, sliced
1 (10 ounce) package frozen chopped spinach, thawed and drained
¼ teaspoon dried basil
¼ teaspoon salt
¼ teaspoon black pepper
1 clove garlic, chopped
2 tablespoons dry red wine
¼ cup grated Parmesan cheese

Steps:

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

Nutrition Facts : Calories 146.3 calories, Carbohydrate 6.6 g, Cholesterol 28.4 mg, Fat 11 g, Fiber 3 g, Protein 6.6 g, SaturatedFat 6.6 g, Sodium 358.7 mg, Sugar 1.6 g

SAUTEED SPINACH WITH CRISP PANCETTA



Sauteed Spinach with Crisp Pancetta image

Tender spinach tastes even better when topped with crumbled pancetta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 4

6 thin slices pancetta or 2 slices bacon, chopped
3 bunches flat-leaf spinach (about 2 1/2 pounds total), trimmed
Coarse salt and ground pepper
1 teaspoon fresh lemon juice

Steps:

  • Heat a large skillet over medium. Add pancetta; cook until crisp, 4 to 6 minutes. With a slotted spoon, transfer pancetta to a paper-towel-lined plate; reserve fat in skillet.
  • Add as much spinach as will fit in skillet; season with salt and pepper. Cook, tossing spinach and adding more as it wilts. Continue to cook until tender, about 2 minutes. Remove from heat, and pour off excess liquid; stir in lemon juice. Top with pancetta.

Nutrition Facts : Calories 122 g, Fat 7 g, Fiber 4 g, Protein 12 g

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