Pan Seared Mushrooms with Wilted Spinach

Spinach and mushrooms

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Simple, easy, packed with molecules your body needs, and versatile. This snappy little recipe does it all.

Spinach is a mainstay of good nutrition … I can’t believe I just wrote that because I can’t believe I eat the stuff now. As a kid … I didn’t like it and I can’t remember it ever showing up on the dinner table. Now I look for ways to sneak it into foods.

If all the good things in spinach aren’t enough for you, consider this: there’s a random study that found taking an extract of spinach made subjects feel full longer. You know where I’m headed: Skip the supplement, eat the real plant. Lots of it – and discover you can feel full with mostly veggies.

It’s easy to eat more spinach.

  • Raw in salads and on sandwiches and wraps.
  • Raw in a blended green juice drink (throw in an apple or something fruity to make it palatable.
  • Combined with eggs – scrambled/ omelet.
  • Wilted in just about any soup/stew/broth. Let the heat from whatever you are cooking wilt the spinach so it retains its gorgeous green color and nutrients.

Buy that big spinach container and make it a goal to consume it all before the mushy, smelly thing happens.

Mushrooms are no nutritional slacker.

It’s also weird how I also love mushrooms in all shapes and forms now but as a kid, I hated them. When my mom would “ruin” her spaghetti with them, I swear, it poisoned the whole thing.  Now, like the spinach, I try to find ways to use mushrooms, and seared with wilted spinach is one of the best. From there you can do anything – top a white or sweet baked potato, use with a scrambled egg, upgrade your frozen pizza, make a wrap, top a burger.

Everything’s better with greenery and fungi.  😀

Spinach and mushrooms

Pan Seared Mushrooms with Wilted Spinach

Get a pan hot, throw in some oil, throw in the mushrooms, let them sit long enough to brown before you stir them, throw in some spinach. Done.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, dinner, Entree, Lunch, Main Course
Servings 4


  • 8 - 16 oz sliced or quartered mushrooms of choice
  • 2 T oil of choice, butter, Ghee, coconut,
  • 2 - 3 fat garlic cloves, peeled and smashed you will remove them at the end
  • 2 -3 sprigs fresh thyme
  • 2 big handfuls of fresh spinach
  • Kosher salt and pepper to taste
  • 1/2 fresh lemon squeeze the juice over the mushrooms and spinach as the last step before serving
  • 2 T finely chopped red onion for garnish


  • Use a large skillet so the mushrooms have a good chance of covering the bottom of the pan in a single layer.
  • Heat your pan (2 - 5) minutes. Put the oil in the pan and let it get hot but not smoking.
  • Add the mushrooms in a single layer and leave them alone for about 4 - 5 minutes. 
  • Once that side is seared, stir and add the garlic and thyme. Cook another 2 minutes.
  • Add 2 big handfuls of fresh spinach. Salt and pepper liberally. Turn off the heat and let the spinach wilt.
  • Squeeze the juice of half a lemon over the dish. Serve. 
  • Use as is for a side dish or as a condiment/topping/filling for burgers, baked potatoes, sandwiches, wraps, omelets, 

spinach and mushrooms on a baked potato



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