Sauteed Portobellos and Spinach
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recipe
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Ingredients:
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3 tablespoons butter
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2 large portobello mushrooms, sliced
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1 (10 ounce) package frozen chopped spinach, thawed and drained
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1/4 teaspoon dried basil
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1/4 teaspoon salt
Directions:
- Melt butter in a large skillet or saute pan over medium heat. Saute mushrooms, spinach, basil, salt, pepper and garlic until mushrooms are tender and spinach is heated through.
- Pour in wine and reduce heat to low; simmer 1 minute. Stir in Parmesan cheese and serve.
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