creamed spinach and mushrooms
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!
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
4-5 serving(s)
Ingredients
- 4 teaspoons canola oil, divided
- 8 ounces cremini mushrooms, sliced
- 10 ounces baby spinach, fresh
- 1/3 cup shallots, finely chopped
- 2 teaspoons fresh garlic, minced
- 3/4 cup 2% milk
- 1 tablespoon all-purpose flour
- 3/8 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 dash nutmeg
- 2 1/2 ounces cream cheese, 1/3 less fat okay
How To Make creamed spinach and mushrooms
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Step 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.
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Step 2Add 1 1/2 teaspoons oil to pan; swirl to coat. Add spinach; cook 1 minute or until spinach wilts. Remove from heat.
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Step 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.
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Step 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.
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Step 5Add mushrooms and spinach to milk mixture, and toss gently to coat.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Keyword:
#mushrooms
Keyword:
#cream-cheese
Keyword:
#spinach
Keyword:
#creamed spinach
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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