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Creamed Spinach and Mushrooms

Photo: Levi Brown; Styling: Thom Driver
Hands-on time 19 mins
Total time 19 mins
Yield Serves 6 (serving size: 1/2 cup)
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. 

Ingredients

  • 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

Nutrition 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

How to Make It

  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.