Enjoy the mouthwatering combination of sauteed portobellos and spinach in this easy and flavorful recipe. With just a few simple ingredients and minimal preparation time, you can create a nutritious and satisfying dish that is perfect for a quick weeknight dinner or a weekend brunch. The meaty texture of the portobello mushrooms pairs perfectly with the tender spinach leaves, while the garlic and red pepper flakes add a burst of flavor. Serve this sauteed dish as a side or a main course, and impress your family and friends with this delicious vegetarian recipe.
Ingredients
- 4 large portobello mushroom caps
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 8 cups fresh spinach leaves
- Salt and black pepper to taste
- Lemon wedges for serving (optional)
Directions
- Clean the portobello mushroom caps by gently wiping them with a damp paper towel. Remove the stems and slice the caps into thin strips.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes. Cook for 1-2 minutes until fragrant.
- Add the sliced portobello mushrooms to the skillet. Saute for 5-6 minutes until they release their moisture and become tender.
- Add the fresh spinach leaves to the skillet. Toss well to combine with the mushrooms. Cook for 2-3 minutes until the spinach wilts.
- Season with salt and black pepper to taste. Remove from heat and transfer to a serving dish.
- Serve the sauteed portobellos and spinach hot, garnished with lemon wedges if desired. Enjoy!
