Spinach is a wonderful veggie. Whether creamed, in a frittata, a quiche, salad, or sandwich--it's a winner. This is my favorite creamed spinach and mushrooms recipe I created myself.


Recipe Summary

10 mins
20 mins
30 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place bacon slices in a large skillet and cook over medium-high heat, tossing occasionally, until crispy, 5 to 7 minutes. Remove from the pan and drain on paper towels.

  • Add mushrooms to the bacon grease in the skillet and saute until nicely browned, 8 to 10 minutes. Remove mushrooms from the skillet and wipe out any remaining bacon fat.

  • Melt butter in the skillet over medium heat. Add olive oil. Mix in onion and garlic; cook until soft, about 2 minutes. Add spinach; press it down to mix with onion and garlic. Add mushrooms, cream, nutmeg, salt, and pepper; cook gently until liquid reduces by about half, 3 to 4 minutes.

  • Sprinkle bacon over top and serve.

Cook's Notes:

Instead of fresh spinach, you can use 1 package of frozen, defrosted spinach that's really well squeezed.

If you wish, you can saute bacon and mushrooms together to save a step, but I prefer to do it separately and use the bacon as a garnish.

Easily adjusted to more than 2 servings, only be careful on the total amount of cream--don't add too much or it will take forever to reduce.

Nutrition Facts

347 calories; protein 7.9g; carbohydrates 11.3g; fat 32g; cholesterol 76.2mg; sodium 290.5mg. Full Nutrition