Sauteed spinach, garlic and mushrooms

While I don't have a recipe I would start with finely minced garlic in a little oil then add the mushrooms and cook them down don't let the garlic brown. when the mushroom are almost cooked add your spinach it cooks down to nothing so add a lot I would add baby spinach I also like to add red pepper flakes with the garlic I would use about a Tablespoon total don't add it all in with the mushrooms as they soak it up.

Also, most people brown the garlic first, but I personally prefer to add it by the end because it's extremely easy to burn it, and burned garlic is not good. So to all my dishes I add garlic by the end of cooking (if it's a sauce or something with liquid there's no risk of burning so it doesn't matter, but for dry things I usually add garlic about 10 min before cooking is done.

I made a modified recipe off these boards this past week with mushrooms & spinach. I bought some larger sized baby bellas washed and took out the stems, took an oil mister (misto pump) *I store my oil mister in the fridge so the oil doesn't go rancid and take it out about an hour before I want to use it. Mist finely aluminum foil. in the general area I know my shrooms are going to be put on. I put the aluminum foil on a baking sheet. Then put the tops of the mushrooms facing down onto the aluminum foil lightly. Then I take spinach (I use frozen - dethawed) put it in a collindar then smoosh all of the moistness out of it. (If you were going with fresh you could just wilt it with water in a saucepan) Then I added basil and spices to the spinach in a bowl, smooshed it all up together with my hands (washed them before beginning anything tho and through the process) Then Took small parts of that mixture and put it into the center of the baby bellas (around a teaspoon to tablespoon each) then folded the aluminum foil over the top and put it in the oven at 350 for about 20 minutes I left small side of the aluminum foil open though. I checked them and because I do not like my mushrooms soggy I didn't leave them in very long, they still have texture. I took the aluminum foil off the top after so they would cool more rapidly and not continue to cook/bake.

Then when they were cold I put them in a baggie and popped them in the fridge. I'd take two out to have with my evening salad/meals during the week they were good.

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How about splashing a little bit of water in with less oil to keep things from burning?

The answer to your question: YES, you can use much less oil if you use good non-stick skillet.

I would do it like this: put cut mushrooms in the skillet (NO oil at all) over medium-high heat and fry until most water evaporated (they will release ton of water) mixing from time to time. Then add a little bit of olive oil (for 1 serving 1/2 TBS should be sufficient), and you can add garlic now, and fry the mushrooms a little to give them this nice flavor. Then add spinach and about 3 TBS of water, cover (if using fresh you'll need A LOT - it shrinks like crazy, I usually eat about 4 cups of raw fresh spinach by myself Cook until spinach is soft, then uncover and evaporate water, mixing occasionally. Add salt and pepper to taste. I also like to add some egg whites or reduced fat mozzarella for protein. As a matter of fact, I think that will be my breakfast for tomorrow

I would do it this way but I would use balsamic vinegar instead of the water or with the water and skip the salt and pepper. I never tried it but I think I will now!

I cook other vegetables this way very often. Tastes salty but with no salt and 0 cal

Yep, try a really good pan and a olive oil mister. Also if the spinach needs to will a bit more in the pan, just add a bit of water.