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Spinach and Mushrooms Recipe | Healthy Side Dish

A healthy dish of spinach and mushrooms with a Rada Cook's Knife.

Make this spinach and mushrooms dish for a side that is equal parts healthy and flavorful. Featuring fresh spinach, delectable mushrooms, and tasty artichoke hearts, this is a vegetable recipe you won’t want to miss!

Spinach and Mushrooms Recipe

Jess poses with spinach and mushroom ingredients.

Ingredients you will need:

  • Extra virgin olive oil
  • 2 lbs. portabella mushrooms
  • 3 cloves garlic, chopped
  • 2 bunches of fresh spinach
  • Artichokes
  • Red pepper flakes
  • Zest and lemon juice
  • Grated cheese blend
  • Whole wheat breadcrumbs or croutons

Chop 2 lbs. portabella mushrooms into halves or quarters, depending on their size.

Jess cuts mushrooms with the Rada Cook's Knife.

Heat up some extra virgin olive oil in a saucepan. Add 3 cloves chopped garlic and red pepper flakes to the olive oil. Once the garlic begins to turn golden brown, add the mushrooms.

Jess adds mushrooms to a saucepan.

Cook mushrooms until they caramelize.

Jess cooks mushrooms in a pan.

Add 2 bunches fresh spinach.

Jess adds spinach to her saucepan.

Add artichokes.

Jess adds artichokes to spinach.

Add salt, pepper, lemon zest, and lemon juice.

Jess adds zest to spinach.

Once the spinach has cooked and is wilted, plate all of it. If desired, add a grated cheese blend, as well as croutons or toasted whole wheat bread crumbs.

Jess adds croutons to spinach and mushrooms.

Serve and enjoy!

Jess poses with completed spinach and mushrooms.

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Spinach and Mushrooms Video Recipe

Start Video Transcript

Hey there, Jess in the Rada Kitchen, thanks for joining me. Today we’re going to make a super-simple side dish of sautéed mushrooms and spinach that will leave you feeling nice and light and not-so-naughty this holiday season. Let’s go ahead and start prepping our veggies.

Our first step is to take our 3 garlic cloves, and with my Rada Cook’s Knife I’m going to give these guys a chop. Back through. So here I have about a pound of portabella mushrooms that I’m going to half or quarter depending on their size. The difference between portabella and white mushrooms is just their age. White mushrooms are younger and portabella have been allowed to mature.

Our extra virgin olive oil is nice and hot. To that I’m going to add our 3 garlic cloves that we chopped. And just a little pinch to your liking of red chili pepper flake. So, our garlic is turning golden brown, I’m just going to add our mushrooms. We’re going to let these cook until they caramelize and then we’ll add our spinach and artichokes.

My mushrooms are about halfway there. They are starting to turn brown and we’re going to constantly stir these guys with my Rada Non-Scratch Spoon. To our mushrooms I’m going to add some fresh spinach. And, of course, this is going to wilt down in the pan. I’m going to get as much as I can in there right now and I’ll add more in a minute.

To this I’m going to put my quartered artichoke heart. You can use frozen or canned, whichever is available. Salt and pepper. I’m going to zest my lemon. Give that a tap, with my Rada French Chef knife I’m going to halve it, pick out seeds, and give it a squeeze. I’m going to bring it all together, pull it off the stove, and finish it with our last few ingredients.

You can see that the spinach is nice and wilted and retaining that bright green color. We’ll now plate it. You could leave it just like this, but I’m going to top this off with croutons. You could also top it with some toasted bread crumbs. Get a big handful there, and right on the top for a nice, little crunch. And then a blend of Asiago, Parmesan, and Romano cheese.

And here we have our spinach and mushrooms finished and plated. Thanks for joining me today! Be sure to check us out at and to subscribe to our YouTube channel.

End of Video Transcript

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