- 1 tbsp butter
- 2 garlic cloves, minced
- 4 cups sliced mushrooms
- Salt and pepper, to taste
- 2 cup baby spinach
- ¼ cup crumbled goat cheese
- In a large skillet, melt the butter over medium-high heat. Add the garlic and cook until it is fragrant, about 1 minute. Add the mushrooms and season them with salt and pepper. Cook, stirring, until they release their moisture and begin to brown, 6 to 8 minutes. Add the spinach and cook, stirring, until it is wilted, another 2 minutes.
- Serve immediately topped with the crumbled goat cheese or store in the refrigerator for up to 4 days.
Amount Per Serving: Calories: 112Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 177mgCarbohydrates: 9gFiber: 4gSugar: 4gProtein: 7g