Description
Tender whole mushrooms are enveloped in a rich, garlicky Parmesan cream sauce with wilted spinach and sun-dried tomatoes. This one-pan dish delivers deep, savory flavor and works beautifully as a vegetarian main or an indulgent side.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 lb (450g) whole button or cremini mushrooms, cleaned
- 4 garlic cloves, minced
- 1/3 cup sun-dried tomatoes, chopped
- 1 1/2 cups fresh spinach
- 1 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil and butter in a large skillet over medium heat.
- Add the whole mushrooms and sauté for about 5–7 minutes, or until golden and tender.
- Stir in minced garlic and cook for another 1–2 minutes, until fragrant.
- Add the chopped sun-dried tomatoes, dried thyme, and oregano. Mix well.
- Pour in the heavy cream, bring to a simmer, and let cook for 2–3 minutes.
- Stir in the Parmesan cheese and cook until the sauce thickens slightly.
- Add the spinach and stir until wilted.
- Season with salt and black pepper to taste.
- Garnish with fresh parsley and serve hot with crusty bread, pasta, or as a decadent side.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Can be served over pasta, rice, or as a topping for grilled chicken.
- Leftovers can be refrigerated for up to 2 days and reheated gently.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 290
- Sugar: 4g
- Sodium: 310mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg
