Baby Spinach with Roasted Garlic and Mushrooms


Baby Spinach with Roasted Garlic reaches another level when sautéed  with mushrooms, shallots, and sweet bell pepper. You’ll intertwine great flavors, and create a multi-vitamin to boot! This side is an easy, nutritious accompaniment to any protein or pasta you dish up.

Baby Spinach with Roasted Garlic Ingredients

I love garlic in all forms: sautéed whole, minced, grated, shaved, and above all, roasted. Cutting off the top third of a head of garlic, exposing the cloves, drizzling with a little olive oil, sprinkling with salt and pepper, and baking in the oven, transforms an otherwise unassuming, awkward bulb into something you can’t wait to taste. It enhances everything it touches. You can see how it looks just out of the oven above, and how the veggies, garlic, and wine meld together below.  Toss in the fresh spinach to wilt, and you have an awesome side dish within minutes. This goes especially well with our Mocha-Rubbed Sirloins!

Mushroom and Garlic Cooking before adding Baby Spinach     Baby Spinach with Roasted Garlic

Sautéed Baby Spinach Served
Baby Spinach with Roasted Garlic and Mushrooms
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
This delicious, nutritious side dish takes Baby Spinach with Roasted Garlic to another level with mushrooms, shallots and sweet bell pepper.
Course: Side Dish
Cuisine: American
Author: Kim Peterson
  • 1 head of garlic
  • 1 teaspoon plus 1 tablespoon olive oil
  • 8 ounces button or shiitake mushrooms, stemmed and sliced
  • 1 yellow or red bell pepper, chopped
  • 2/3 cup shallots, chopped
  • 2 teaspoons fresh rosemary, finely chopped
  • 1/3 cup dry white wine
  • 8 ounces fresh baby spinach leaves
  • 1 tablespoon butter
  1. Preheat oven to 375°F. Cut top third of garlic head off to expose the cloves. Set garlic in center of a piece of heavy duty aluminum foil. Drizzle top with 1 teaspoon olive oil, and sprinkle with salt and pepper. Enclose garlic in foil to make a pouch. Bake for 45 minutes. Let cool before handling. Squeeze out soft garlic cloves into a small bowl, mash with a fork and set aside. (Can be made 1 day ahead. Cover and refrigerate.)
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add mushrooms, bell pepper, shallots, and rosemary. Season with salt and pepper. Sauté 5-6 minutes until vegetables soften and begin to brown. Add wine. Continue to cook 3 minutes. Stir in roasted garlic and cook 1 minute. Add spinach by the handfuls, allowing each addition to wilt before adding more. Once all the spinach is added, stir in butter, and remove from heat. Serve warm.
Recipe Notes

Cooking time does not include time to roast garlic because it can be made a day or two ahead.

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