Description

Juicy whole mushrooms simmered in a rich garlic cream sauce with wilted spinach and tangy sun-dried tomatoes—this indulgent vegetarian dish is perfect as a main or luxurious side.

Ingredients

Units Scale

1 tablespoon olive oil
2 tablespoons unsalted butter
4 cups whole cremini or button mushrooms, cleaned
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
2 cups fresh spinach
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
1/4 teaspoon red pepper flakes (optional)
Fresh parsley, for garnish

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Instructions

Heat olive oil and butter in a large skillet over medium heat. Add mushrooms and cook for 5–6 minutes, stirring occasionally, until golden and tender.
Stir in garlic and sun-dried tomatoes, cooking for 1–2 minutes until fragrant.
Pour in the cream and bring to a gentle simmer. Reduce heat to low and stir in Parmesan. Season with salt, pepper, and red pepper flakes if using.
Add spinach and cook until wilted, about 1–2 minutes.
Simmer the sauce for another 2–3 minutes, allowing it to thicken slightly.
Garnish with chopped parsley and serve hot—great over pasta, rice, or crusty bread.

Notes

Use baby spinach for quicker wilting and a tender texture.
Adjust red pepper flakes for desired spice level.
Dish can be made ahead and reheated gently.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 4g
Sodium: 420mg
Fat: 29g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 8g
Cholesterol: 55mg