A simple, flavorful side dish of spinach sautéed with mushrooms and onions, lightly seasoned, perfect to pair with grilled meats, rice, or pasta. I love how quick it comes together and how effortlessly it adds a healthy and savory element to any meal. Sautéed Spinach with Mushrooms and Onions

Why You’ll Love This Recipe

I always reach for this recipe when I need something quick, wholesome, and delicious. The earthy flavor of mushrooms, the sweetness of sautéed onions, and the freshness of spinach make every bite satisfying. It’s incredibly versatile, pairing well with everything from grilled chicken to pasta. Plus, it’s vegetarian, easy to customize, and ready in under 30 minutes—what’s not to love?

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil (or your preferred cooking oil)
1 medium onion, thinly sliced or chopped
2 cloves garlic, minced
8 ounces (≈225 g) mushrooms, sliced (e.g. cremini, button, or portobello)
10–12 ounces (≈300–350 g) fresh spinach leaves, washed and roughly chopped
Salt, to taste
Black pepper, to taste
Optional: a squeeze of lemon juice or a splash of balsamic vinegar
Optional: Parmesan cheese or other grated/crumbled cheese for garnish

directions

I heat the olive oil in a large skillet over medium heat.
I add the onion and sauté it until it becomes soft and translucent, which takes about 3–5 minutes.
I stir in the garlic and cook it for about 30 seconds until it’s fragrant.
Then, I add the mushrooms and cook them, stirring occasionally, for 5–7 minutes until they release their moisture and start to brown.
I begin adding the spinach in batches, stirring until each batch just begins to wilt before adding the next.
I season everything with salt and black pepper, and if I’m using lemon juice or vinegar, I add it at this point and stir to combine.
I turn off the heat and, if I want, sprinkle with Parmesan cheese or another garnish before serving immediately.

Servings and timing

Servings: About 4
Prep Time: 10 minutes
Cook Time: 10–15 minutes
Total Time: 20–25 minutes

Variations

I sometimes use kale or Swiss chard instead of spinach for a heartier green.
For added protein, I toss in some cooked chickpeas or white beans.
If I’m craving something creamy, I stir in a spoonful of cream cheese or a splash of cream before serving.
To make it spicy, I add red pepper flakes along with the garlic.
A handful of toasted nuts like pine nuts or walnuts adds a lovely crunch on top.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I simply warm it up in a skillet over low heat until heated through, stirring gently. If it looks a bit dry, I splash in a little water or broth to freshen it up. I try not to microwave it, as it can overcook the spinach and make it too soft.

FAQs

What type of mushrooms work best in this recipe?

I prefer cremini or portobello mushrooms because they offer a deeper, richer flavor, but button mushrooms also work well if that’s what I have on hand.

Can I use frozen spinach?

Yes, but I make sure to thaw and drain it very well to avoid excess moisture. Fresh spinach gives the best texture, but frozen is a convenient alternative.

Is this recipe vegan?

It can be! I just skip the cheese garnish and use plant-based oil. The rest of the ingredients are naturally vegan.

How do I keep the spinach from getting soggy?

I cook it just until it wilts. Overcooking spinach is easy and makes it soggy, so I add it in batches and stir just until each batch softens.

Can I make this dish ahead of time?

I can, but it’s best enjoyed fresh. If I do prep it ahead, I reheat gently and may need to refresh the flavors with a dash of lemon juice or fresh pepper.

Conclusion

This sautéed spinach with mushrooms and onions is one of those go-to side dishes I rely on again and again. It’s easy, quick, and packed with flavor and nutrients. Whether I’m serving it with a protein, grain, or enjoying it on its own, it never disappoints.