Creamed Spinach and Mushrooms

2
Lynette !

By
@breezermom

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!

Rating:

★★★★★ 2 votes

Comments:
Serves:
4-5
Prep:
10 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

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  • 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(es)
    nutmeg
  • 2 1/2 oz
    cream cheese, 1/3 less fat okay

How to Make Creamed Spinach and Mushrooms

Step-by-Step

  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.

Printable Recipe Card

About Creamed Spinach and Mushrooms

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




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