Creamy Tuscan Mushrooms

These creamy Tuscan mushrooms pack in loads of flavor thanks to those sun-dried tomatoes. This recipe serves 6 as a side dish or 3-4 as a main dish, depending on how big of eaters you have.

Course Side Dishes

Cuisine Italian

Keyword mushrooms

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 241kcal

Author Karly Campbell

Ingredients

1 ½ pounds baby portobello mushrooms
2 tablespoons butter
¼ cup diced yellow onion
½ cup chopped oil-packed sun-dried tomatoes
2 cloves garlic minced
1 cup heavy cream
2 cups chopped spinach
Salt and pepper to taste

Instructions

Rinse and pat dry the mushrooms, removing any debris.
Heat a large, heavy bottomed skillet over medium heat. Add the butter to the skillet.
When the butter has melted add the onion and cook for 5 minutes, stirring often, to soften onions.
Add the sun-dried tomatoes and garlic and cook for 2-3 minutes.
Add the mushrooms to the skillet and cook, stirring often, about 5 minutes.
Add the heavy cream to the pan and let cook for 1-2 minutes to warm through.
Add the spinach and stir well. Continue cooking over low heat until spinach has wilted and sauce has thickened slightly, about 3 minutes.
Season with salt and pepper, to taste and serve hot.

Video

Notes

We prefer baby bella mushrooms in this recipe, but white mushrooms also work.

We keep things simple and let the flavors of the sun-dried tomatoes and garlic shine though, but you could stir in Italian seasoning or fresh basil, if you'd like. A sprinkle of red pepper flakes will add a bit of spice to the dish as well.

We serve this a side dish to steak or chicken most often, but it could also work well as a vegetarian main dish. The cream sauce and mushrooms are quite filling and satisfying.

Nutrition