This Herb Creamed Spinach made with spinach, mushrooms, garlic & herb cheese spread and white wine is a tasty side dish that can be ready in minutes.
My kids LOVE creamed spinach; however, my husband can't eat the store bought variety that comes in the frozen section. I think he's allergic to something in it because his tongue starts to swell. So I came up with an easy recipe for this Herbed Creamed Spinach for him to try and we all loved it.
How do you make Herb Creamed Spinach?
You all know that most of the time I prefer using fresh ingredients; however, frozen foods like vegetables come in handy in a pinch and are just, if not more nutritious because they are flash frozen at their peak of freshness.
For this recipe, you'll need frozen chopped spinach, white mushrooms, Canola oil, Garlic and Herb Spreadable Cheese, dry white wine, garlic powder, salt and pepper.
Start by defrosting the spinach and drain excess liquid. You can put it in a microwavable bowl or cook on top of the stove in a small saucepan. I recommend adding about ½ cup of water to either method prior to defrosting.
I actually prefer this variation better as it has that extra garlicky flavor. This Herbed Creamed Spinach goes perfectly with just about any main entree you're serving or you can mix it in with your favorite pasta too.
Your family will think you were slaving in the kitchen for hours, but don't tell them how easy it really was and maybe they'll offer to do the dishes! ~Enjoy!
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Herb Creamed Spinach
Ingredients
- 1- (10-ounce)package frozen chopped spinach
- 6 medium white button mushrooms, sliced ¼-inch
- 2 teaspoon canola oil
- 3 tablespoons garlic and herb spreadable cheese
- ¼ cup white wine
- 1 teaspoon garlic powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Defrost spinach and drain excess liquid. (You can do this in a microwave safe container or in a pot on top of the stove)
- In a large nonstick sauté pan, heat the oil and add the mushrooms. Sauté until they soften; then add the remaining ingredients.
- Mix well and simmer over low heat until most of the liquid has been absorbed.
Nutrition
Kirsten Madaus says
Alouette! Jaunty alouette! Sorry, Carrie, I got carried away. I've got a goal of making my own Alouette with fresh herbs from my CSA farm share, when it starts up, so I'm delighted to see a use for it (other than crackers, since we slather it on crackers here). I grew up loving my mom's creamed spinach, but have not yet gotten my kids to love mine. Someday.
Thanks!
Carrie Farias says
See, I was waiting for someone to start singing and here you are! lol I use it also to stuff mushrooms, chicken or steak. It would also work well with fish, but since I don't eat seafood, I couldn't say for sure. 🙂
Anita at Hungry Couple says
Interesting. Mr. Hungry Couple LOVES creamed spinach so I try to indulge him once in a while and it's nice to have new ideas.