Sauteed Portobellos and Spinach
3 T. OLIVE MILL Olive oil, such as Nocellera
2 large Portobello mushrooms, sliced
10 oz. package frozen chopped spinach, thawed and drained
¼ t. dried basil
¼ t. salt
¼ t. pepper
1 clove garlic, chopped
2 T. dry red wine
¼ cup grated parmesan cheese
Heat oil in a sauté pan over medium heat. Saute mushrooms, spinach, basil, salt, pepper and garlic until mushrooms are tender and spinach is heated through. Pour in wine and reduce heat to low; simmer 1 minute. Stir in Parmesan cheese and serve.
