Shelly's Recipe

* Spinach and Mushrooms - Paula Deen*

Category: Spinach

Makes 2 servings

1 teaspoon butter
1 teaspoon extra-virgin olive oil
1 cup sliced baby portobello mushrooms
1/2 cup thinly sliced leek
1 teaspoon minced garlic
1/4 cup vegetable broth
1 tablespoon heavy whipping cream
1 teaspoon fresh lemon juice
1/8 teaspoon salt
2 cups fresh baby spinach
1/4 cup grated Parmesan cheese

1. In a large skillet, melt butter and olive oil together over medium-high heat. Add mushrooms, and cook for 3 to 4 minutes or until they begin to soften. Add leeks and garlic, and cook for 3 minutes or until tender. Add broth, cream, lemon juice, and salt; cook for 2 minutes. Add spinach, and cook, stirring frequently, until spinach is wilted, about 2 minutes. Add cheese, stirring until combined. Serve immediately.