Sautéed Portobellos and Spinach
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INGREDIENTS 3 tablespoons butter
2 large portobello mushrooms, sliced
1 package frozen chopped spinach, thawed, and drained
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic, chopped
2 tablespoons dry red wine
1/4 cup grated Parmesan cheeseMelt butter in a large skillet or sauté pan over medium heat. Sauté the mushrooms, spinach, basil, salt, pepper and garlic until mushroms are tender and spinach is heated through.
Pour in wine and reduce heat to low; simmer 1 minute. Stir in Parmesan cheese and serve.