creamed spinach and mushrooms

★★★★★ 2 Reviews
breezermom avatar
By Lynette !
from ?, FL

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 nutmeg...it really adds to the flavor!

★★★★★ 2 Reviews
serves 4-5
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For creamed spinach and mushrooms

  • 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
    salt
  • 1/4 tsp
    black pepper, freshly ground
  • 1 dash
    nutmeg
  • 2 1/2 oz
    cream cheese, 1/3 less fat okay

How To Make creamed spinach and mushrooms

  • 1
    Heat 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.
  • 2
    Add 1 1/2 teaspoons oil to pan; swirl to coat. Add spinach; cook 1 minute or until spinach wilts. Remove from heat.
  • 3
    Heat 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.
  • 4
    Add 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.
  • 5
    Add mushrooms and spinach to milk mixture, and toss gently to coat.
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