- 4 cup(s) fresh spinach, tightly packed
- 1 Tbsp olive oil
- 1 small portobello mushroom(s), baby, sliced
- 1 tsp rosemary, chopped
- 1/4 tsp table salt
- 1/4 tsp black pepper
- 3 Tbsp balsamic vinegar
Divide spinach evenly between 2 salad plates.
Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, and cook 6 minutes or until tender, stirring often. Add rosemary, salt and pepper. Stir in balsamic vinegar; cook 1 minute. Spoon warm mushroom mixture evenly over spinach. Yield: 2 servings (serving size: 2 cups spinach and 1/2 cup mushrooms).