One Pot Mushrooms, Spinach and Artichokes
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!
Ingredients
- 2 tbsp. Extra virgin olive oil
- 2 lbs. Portabella mushrooms
- 3 cloves garlic, chopped
- 2 bunches fresh spinach
- quartered artichoke hearts, frozen or canned
- salt and pepper, to taste
- Red pepper flakes
- 1 lemon, zested and juiced
- whole wheat breadcrumbs or croutons
- 1/2 c. Grated cheese blend of Asiago, Romano and Parmesan
Instructions
- Chop 2 lbs. portabella mushrooms into halves or quarters, depending on their size.
- 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.
- Cook mushrooms until they caramelize.
- Add 2 bunches fresh spinach.
- Add artichokes.
- Add salt, pepper, lemon zest, and lemon juice.
- 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.
- Serve and enjoy!