Creamed Portabella and Spinach

Sometimes you want something rich and ‘meaty.’ I’ve just come off a cleanse and meat dishes seem too heavy today. I’m over the clear broths with spinach and mushrooms. Yep, I’m into a little richness. What might surprise you … there’s very little fat here but the taste is as rich as those heavily laden cream dishes. For me, this is a main dish but realistically it’s a side for two. Enjoy!

Recipe

2 Teaspoons each-olive oil and butter
4 Ounces baby bella mushrooms-washed and sliced (Yes, I wash the mushrooms.)
1 Clove garlic-minced
Sprinkle of garlic salt or sea salt
3 Tablespoons whipped cream cheese (75 calories total)
4 ounces fresh spinach
Several tablespoons chicken or vegetable broth or water (You may not need any.)
Parmesan-optional

In a large skillet melt butter into olive olive over medium heat and then add sliced mushrooms.

Cook mushrooms until slightly brown and emit their juices. Just lightly sprinkle the mushrooms with garlic salt or just plain sea salt.

Turn heat down if needed to avoid scorching garlic and now add the garlic and stir a bit.

Add the cream cheese and then add a bit of the broth or water. Layer the spinach over all and turn heat to low. Cover skillet to maintain liquid if you desire.

Let the spinach wilt down to eatable texture. Stir. This will thicken quickly. Add more liquid if desired.

Sprinkle with grated Parmesan.