This creamed spinach and mushrooms recipe is a great low carb side dish that’s a fantastic option for a weeknight meal or a holiday dinner. he mushrooms are perfectly seared, then smothered in a rich, creamy garlic spinach sauce. Enjoy this unique twist on classic creamed spinach, ready in under 20 minutes!
Creamed spinach is one of the most popular side dishes in our house. Even my brother, who is a picky eater and usually avoids fresh spinach, loves this as a side for garlic butter steak. In my opinion, this version is even better than traditional creamed spinach because it’s packed with protein, and the mushrooms add a fantastic flavor.
Try serving it with your roasted chicken or a juicy roasted turkey breast for a complete meal. This creamed spinach recipe is one of the best low-carb spinach recipes you’ll ever find, thanks to its rich flavor and creamy texture. The first time I made it, I originally planned to use it as a filling for creamy stuffed chicken breast, but after tasting it, I couldn’t resist eating the sauce straight from the pan!
With Thanksgiving just around the corner, this recipe is a perfect, quick, and delicious side dish that complements any main course you’ll be serving.
Ingredients In Creamed Spinach and Mushrooms
Here’s a complete list of everything you’ll need to create creamed spinach. In the recipe card below, you’ll find the exact measurements.
- Mushrooms – White button mushrooms, cremini, or portobello mushrooms all work wonderfully in this recipe. Each variety brings its own unique flavor and texture, so feel free to mix them up for added depth.
- Garlic – Always go for fresh garlic. It’s a key ingredient that enhances the flavor of the entire dish. Finely mince or grate the garlic to release its full aroma.
- Spinach – Both fresh and frozen spinach are great options. If using frozen, make sure to thaw and drain it well to avoid excess water in the sauce.
- Cream Cheese – Use full-fat cream cheese at room temperature. It adds richness and a smooth texture to the sauce, making it more luxurious.
- Heavy Cream – This is essential for creating that creamy, luscious sauce. Don’t skimp on this ingredient—it’s what makes the dish so satisfying!
- Butter – I prefer using unsalted butter to have better control over the saltiness of the dish. If you want to use oil for frying the mushrooms, olive oil or avocado oil are excellent choices and add a lovely flavor.
- Parmesan cheese – Grated Parmesan adds a distinct, nutty flavor and helps to naturally thicken the sauce. Use freshly grated Parmesan for the best results.
- Thyme – Whether you use fresh or dried thyme, it pairs beautifully with mushrooms and adds a subtle earthiness to the sauce.
- Salt & Pepper – Adjust to taste. Seasoning is crucial, so taste as you go to ensure the perfect balance.
- Fresh Pasley – I love garnishing the sauce with plenty of fresh parsley. It not only adds a burst of color but also a fresh, herbaceous note that complements the richness of the dish.
How To Make Creamed Mushrooms and Spinach
This Creamed Mushrooms and Spinach is easy to make just by following a few simple steps.
- In a large pan over high heat, melt the butter, then add the mushrooms. Cook for about 5 minutes, or until the mushrooms begin to turn golden on the edges.
- Next, add the garlic and sauté for another minute until fragrant, stirring constantly.
- Add the cream cheese and heavy cream, and mix well to combine with the cooked mushrooms. Reduce the heat and season the sauce to taste.
- Finally, add the Parmesan cheese and spinach. Cook for a few more minutes until the spinach is wilted and everything is well combined.
How to Clean Mushrooms for Perfectly Crisp Cooking
Wondering how to clean mushrooms to get them to crisp up beautifully when cooking? Here are my favorite methods for cleaning mushrooms:
- Wipe Them Down: Instead of washing mushrooms, use a moist paper towel or a pastry brush to gently wipe away any dirt. Work with one mushroom at a time to ensure you clean them thoroughly without soaking them.
- Quick Rinse: If you prefer, you can rinse mushrooms briefly under cold water. Be sure to dry them well with a paper towel immediately after rinsing to prevent them from becoming too waterlogged. This way, they’ll still crisp up nicely in the pan.
Storing Ideas
This is a great recipe to prepare ahead of time for meal prep or even to freeze it. Here’s how to keep low-carb creamed spinach fresh:
- Fridge: You may also keep it refrigerated in a sealed container. In the refrigerator, it will keep for approximately 3 days.
- Freezer: You can place cooked mushrooms in a freezer-safe container to freeze for up to a month.
Reheat the sauce on the stove or in the microwave until it’s heated through.
Recipe Variations
- Tuscan Mushroom Sauce: Add about 4 oz of sun-dried tomato pieces to the sauce for a delicious Tuscan twist. The tomatoes will infuse the dish with a sweet and tangy flavor.
- Smoky Bacon Flavor: Crispy bacon bits make a fantastic addition, providing a smoky flavor that complements the creamy sauce perfectly.
- Add Some Heat: For a bit of spice, mix in some crushed chili flakes. This will give the sauce a nice kick and enhance its overall flavor.
- Use Leftover Chicken: If you have some leftover chicken breast, toss it into the sauce. It’s a great way to use up leftovers and makes this dish a complete and satisfying meal.
How to Serve?
Spinach and Mushroom sauce is perfect for any protein or vegetables. Some of our favorites include steak, poultry, pork, fish, zucchini noodles, cauliflower rice, mashed cauliflower. It’s also thick enough to be used as a dip with freshly baked keto bread.
Can I Use Frozen Spinach?
Yes, you may save time and money by using frozen spinach. Just allow the frozen spinach to thaw first in a colander and squeeze it to remove as much moisture as possible.
Looking For More Creamy Recipes? Try these:
- Chicken Florentine
- White Chicken Chili Recipe
- Garlic Shrimp with Parmesan
- Pork Chops with Mushroom Sauce
Creamed Spinach and Mushrooms
Description
Ingredients
- 18 oz mushrooms sliced (about 8 cups)
- 4 cups baby spinach
- 4 garlic cloves minced
- 2 tbsp unsalted butter
- 1/3 cup cream cheese
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese grated
- 1 tsp thyme leaves
- 3/4 tsp salt
- 1/4 tsp pepper
Instructions
- Place a large skillet over high heat and melt the butter.
- Add sliced mushrooms and saute the mushrooms for about 5 minutes, or until they start to look golden brown on the edges. Add garlic and cook for one more minute, stirring constantly.
- Mix in cream cheese and heavy cream. Reduce the heat and bring to a simmer, stirring from time to time.
- Add parmesan cheese and baby spinach leaves. Cook until the spinach is wilted for about 30 seconds.
- Season with thyme, salt, and pepper to taste.
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
My go to as a great side dish for lamb chops, pork chops or chicken. Also great on pasta.
I add extra garlic, sun dried tomatoes and more cream. A winner!
I love to make this recipe for my husband. I actually don’t like mushrooms myself, but this sauce is so easy and lovely. I usually make a batch and turn it into spinach, mushroom, Italian sausage homemade hotpockets. He adores them. It’s also nice smothered over porkchops. Just wanted to share that i love making this recipe and I will make it several more times. Thank you!