Creamed Spinach and Mushrooms

Lynette !


This is a lighter version of creamed spinach, from Cooking Light magazine. I absolutely love creamed spinach, and I'm happy to find a lighter version. Don't forget the really adds to the flavor!

★★★★★ 2 votes
10 Min
15 Min
Stove Top


4 tsp
canola oil, divided
8 oz
cremini mushrooms, sliced
10 oz
baby spinach, fresh
1/3 c
shallots, finely chopped
2 tsp
fresh garlic, minced
3/4 c
2% milk
1 Tbsp
all-purpose flour
3/8 tsp
1/4 tsp
black pepper, freshly ground
1 dash(es)
2 1/2 oz
cream cheese, 1/3 less fat okay


1Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add mushrooms; cook 6 minutes or until liquid evaporates. Remove mushrooms from pan.
2Add 1 1/2 teaspoons oil to pan; swirl to coat. Add spinach; cook 1 minute or until spinach wilts. Remove from heat.
3Heat a Dutch oven over medium heat. Add remaining 1 teaspoon oil; swirl to coat. Add shallots and garlic; cook 1 minute, stirring constantly. Combine milk and flour, stirring with a whisk.
4Add milk mixture, salt, pepper, and nutmeg to pan; bring to a boil, stirring constantly. Cook 3 minutes or until thickened, stirring constantly. Add cheese; stir until cheese melts and the mixture is smooth.
5Add mushrooms and spinach to milk mixture, and toss gently to coat.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American