Creamed Spinach and Mushrooms

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.

 

This recipe goes with Pecan-Crusted Trout, Shrimp Vodka Pasta

Yield: Serves 6 (serving size: 1/2 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 19 Minutes
Total: 19 Minutes

Nutritional Information

Amount per serving
  • Calories: 102
  • Fat: 6.1g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.1g
  • Protein: 4.8g
  • Carbohydrate: 8.1g
  • Fiber: 1.4g
  • Cholesterol: 9mg
  • Iron: 1.7mg
  • Sodium: 241mg
  • Calcium: 111mg

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

Preparation

  1. 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. 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.
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