Creamed Spinach and Mushrooms

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Creamed Spinach and MushroomsRecipe
Photo: Levi Brown; Styling: Thom Driver
Try this fresh take of a steakhouse favorite--Creamed Spinach and Mushrooms. Don't skip the nutmeg, it brightens the flavor of this side dish.


Serves 6 (serving size: 1/2 cup)


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4 teaspoons canola oil, divided
8 ounces sliced cremini mushrooms
1 (10-ounce) package baby spinach
1/3 cup finely chopped shallots
2 teaspoons minced fresh garlic
3/4 cup fat-free milk
1 tablespoon all-purpose flour
3/8 teaspoon salt
1/4 teaspoon black pepper
Dash of nutmeg
2 1/2 ounces 1/3-less-fat cream cheese


Hands-on: 19 Minutes
Total: 19 Minutes

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. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add spinach; cook 1 minute or until spinach wilts. Remove from heat.

2. 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. 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. Add mushrooms and spinach to milk mixture, and toss gently to coat.

Created date

February 2012

Nutritional Information

Calories 102
Fat 6.1 g
Satfat 1.8 g
Monofat 2.7 g
Polyfat 1.1 g
Protein 4.8 g
Carbohydrate 8.1 g
Fiber 1.4 g
Cholesterol 9 mg
Iron 1.7 mg
Sodium 241 mg
Calcium 111 mg