Step 4: Wilt the Spinach
While the mushrooms roast, heat a medium skillet over low-medium heat. Add a drizzle of olive oil or a small pat of butter.
Toss in the spinach leaves and cook for 1–2 minutes, just until wilted. Sprinkle with a pinch of salt for flavor.
Remove from heat immediately to preserve the bright green color and delicate texture.
Step 5: Combine and Finish
Once the mushrooms are roasted, transfer them directly into the skillet with the wilted spinach.
Add the balsamic vinegar (if using) and stir gently to coat everything together.
Taste and adjust seasoning — a pinch more salt, a grind of black pepper, or even an extra drizzle of olive oil can elevate the final dish.
🍽️ Serving Ideas
- Serve warm as a side dish alongside roasted chicken, steak, or grilled fish.
- Spoon it over toasted sourdough for a hearty vegetarian meal.
- Mix it into cooked pasta with a sprinkle of Parmesan cheese.
- Layer it in a grain bowl with quinoa, brown rice, or farro for a balanced lunch.
🌸 Tips for Success
- Don’t crowd the pan: Mushrooms need space to roast properly. If necessary, use two baking sheets.
- Use fresh rosemary: It releases a more vibrant and fragrant flavor compared to dried.
- Add extras: Try tossing in caramelized onions, roasted cherry tomatoes, or a sprinkle of feta cheese for variety.
- For extra richness: Stir in a tablespoon of cream or cashew cream just before serving.
💚 Final Thoughts
Rosemary Roasted Mushrooms with Spinach is a dish that proves simplicity and elegance can go hand in hand. With minimal prep and wholesome ingredients, it delivers layers of savory, herby, and earthy goodness that elevate any meal. Whether you’re cooking for family or hosting a dinner, this recipe will surely impress and comfort every palate at the table.
Would you like me to adapt this recipe for a slow cooker, oven-only meal prep version, or high-protein variation next?
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