spinach, tomato, mushroom sautee
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12-16 oz package of fresh baby spinach2 pints fresh grape tomatoes2 cups sliched button mushrooms (broken into bite sized peices)5 cloves garlic, roughly chopped1 tsp fresh chpped thyme (you can substitute dried if you don't have fresh)1/2 tsp onion powder1 T ground black pepper1 tsp salt3 T olive oil6 T parmesan cheese for topping
Heat the olive oil over medium. Add chopped garlic & cook until the garlic softens & infuses with the oil. Add the tomatoes, stirring briefly & coating with the oil & garlic mixture. Add the mushrooms, thyme, onion powder, pepper, and salt. Cook until most of the tomatoes have burst and the mushrooms are cooked through. Add the spinach slowly, stirring to fully wilt the leaves. Continue cooking until the vegetable are cooked as well as you like. Divide into 6 servings of about 1 cup each. Top each service with a tablespoon of parmesan cheese. Enjoy with a lean meat or over some cous cous.
Number of Servings: 6
Recipe submitted by SparkPeople user AHAWES0412.
Number of Servings: 6
Recipe submitted by SparkPeople user AHAWES0412.
Nutritional Info Amount Per Serving
- Calories: 139.3
- Total Fat: 8.7 g
- Cholesterol: 4.0 mg
- Sodium: 539.2 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 2.3 g
- Protein: 5.2 g
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