By: Mary John Resch
This is another recipe from a Publix recipe card that I tried recently and really enjoyed. It was easy to prepare and because I did not have any herb garlic butter, I used unsalted butter and added some garlic and Italian seasoning to taste and it worked.
SPINACH and MUSHROOMS, SAUTEED
BABY PORTOBELLOS and SPINACH
3 tablespoons herb garlic butter
8 ounces baby portobella mushrooms, (slice or quarter)
1/4 teaspoon salt
1/4 teaspoon pepper
1 (9-ounce) bag fresh spinach
1/4 cup grated Parmesan cheese
Melt butter in a large saute pan over medium heat. Cook mushrooms, salt and pepper 2-3 minutes or until mushrooms are tender.
Add spinach to the pan and cover; cook 2-3 minutes or until spinach is wilted.
Reduce heat to low and simmer 3-4 minutes. Stir in the cheese. Serve and enjoy.