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Cucina Casa M - Easy, Elegant Entertaining
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sauteed spinach stuffed mushrooms on a serving plate

Classic Sautéed Spinach

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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins

Ingredients
  

  • 3 T Olive Oil
  • 3 Shallots finely chopped
  • 4 cloves Garlic crushed
  • 2 lbs Spinach 12 cups; washed and drained
  • Salt & Pepper
  • 10 Large or 20 Medium Mushrooms baby bella/cremini, or portabello
  • 2 T Chopped Toasted Almonds

Instructions
 

  • Pre-heat oven to 375° F.
  • Line a colander with a damp, ugly kitchen towel. Set aside.
  • Spinach: In a large pot, with a lid, over medium heat, add the olive oil; when warm, add the shallots and sauté 3-4 minutes, or until they start to soften. Add the garlic and cook for an additional 2-3 minutes.
    adding garlic to a large pot
  • Add the spinach, toss well, and cover with the lid. Cook about 2-3 minutes.
    adding the spinach to the large pot
  • Remove the lid and turn the heat to medium-high. Toss the spinach for another 1-2 minutes until the greens are wilted. Season with salt and 4-5 twists of pepper. Remove from the pot with a slotted spoon and place in the towel-lined colander. Let the spinach cool.
    wilted spinach in the large pot
  • Once the spinach is cooled, squeeze all the extra water out of it.
    adding the spinach to the towel lined colander
  • Place the spinach on your cutting board and rough chop it. Set aside.
  • With a mushroom brush or damp towel, wipe any dirt from the mushrooms.
    brush removing dirt from the mushrooms
  • Using a melon baller or spoon, remove the stem and remove a little of the interior of the mushroom to create a larger opening, if needed.
    removing the stem of the mushroom using a spoon
  • Fill the mushrooms with the spinach and place on a cooling rack on top of a baking sheet pan.
    spinach inside the mushrooms on a baking rack
  • Bake at 375° F oven for 10-12 minutes, or until mushrooms are slightly softened and hot.
  • Transfer to a platter or plates. Topped with chopped nuts and serve immediately.
  • Nuts: To roast nuts: preheat oven 350º F. Place nuts on a baking sheet and bake for 5 minutes. Shake the pan and continue baking until nuts are toasted, about 3-5 minutes more. Let them cool. The roasted nuts can be store in an airtight container for weeks.

Notes

TIPS & TRICKS
– This is the best way to cook spinach so that all the water cooks out but is doesn’t get mushy or slimy. Serve it as a the perfect side, by doing recipe to step #5. Once cooked place the spinach in a serving dish and enjoy.
– I use a large pot , like the type you would cook pasta in and two wooden spoons to “toss” the spinach as you would pasta so that it wilts evenly.
– Spinach can be prepared the day ahead. Then fill the mushrooms before cooking.
– You can also fill tomatoes instead of mushrooms.