Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, coarsely chopped
- 1 cup chopped portobello mushrooms
- 2 cloves garlic, finely chopped
- 1 medium tomato, chopped
- 8 ounces fresh baby spinach
- ½ teaspoon salt, or to taste
- ⅛ teaspoon ground black pepper, or to taste
- 2 tablespoons grated Parmesan cheese, or to taste
Instructions
- Heat 1 tablespoon olive oil in a deep frying pan over medium heat.
- Sauté the chopped onion until soft, about 3-5 minutes.
- Add the chopped mushrooms and cook for another 4-5 minutes.
- Stir in the finely chopped garlic and sauté for 1 minute.
- Add the chopped tomato and cook for 1-2 minutes. Transfer the mixture to a dish and keep warm.
- In the same pan, heat the remaining 1 tablespoon olive oil over medium-high heat.
- Add the fresh baby spinach, salt, and pepper. Cook, tossing continually, until the spinach begins to wilt, about 1-2 minutes.
- Return the onion and mushroom mixture to the pan and mix until thoroughly combined. Continue to cook until the spinach reaches your desired level of doneness.
- Sprinkle with grated Parmesan cheese before serving.
Notes
- Feel free to adjust the quantities of ingredients to suit your taste.
- For added flavor, consider incorporating red pepper flakes or Italian seasoning.
Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 4 | Calories: 109 kcal