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Categories:Viewed: 43 - Published at: 2 years ago
Ingredients
- 4 cups tightly packed spinach
- 1 tablespoon olive oil
- 1 cup baby portobello mushrooms, sliced
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons balsamic vinegar
Method
- Divide spinach evenly between 2 salad plates.
- Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, and cook 6 minutes or until tender, stirring often. Add rosemary, salt, and pepper. Stir in balsamic vinegar; cook 1 minute. Spoon warm mushroom mixture evenly over spinach.
