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Nutrition Facts
Serving Size 312 g
(Approx. 4 Servings)
Amount Per Serving
Calories 240 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 70 mg 3%
Total Carbohydrate 38 g 13%
Dietary Fiber 5 g 20%
Sugars 6 g
Protein 6 g
Vitamin A 60% • Iron 10%
Vitamin C 35% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Sautéed Spinach and Mushroom with Caramelized Onions

Rate and Review | Read Reviews (3)
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 h 30 m
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Tbsp olive oil
2 garlic cloves, sliced
3 cup(s) white onion, julienned
2 cup(s) mushrooms, sliced
3 cup(s) baby spinach
1/4 Tsp black pepper
1/4 cup(s) heavy cream
1/4 cup(s) Parmesan cheese
2 cup(s) cooked brown rice
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Instructions

1
Heat olive oil in a large nonstick skillet on medium until hot.
2
Add garlic and onions, and cook 15 to 20 minutes until browned, stirring occasionally. Remove from pan and set aside.
3
Return pan to heat, add mushrooms and cook several minutes.
4
Add spinach, black pepper, and caramelized onions to pan. Stir in heavy cream and Parmesan cheese, and cook several minutes until slightly reduced.
5
Spoon over cooked brown rice and serve.

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