Mushroom, Tomato, Spinach Stir Fry with Mexican Oregano
4
Servings
Servings
10m PT10M
Prep Time
Prep Time
30m PT30M
Cook Time
Cook Time
40m
Ready In
Ready In
Recipe: #9824
June 11, 2013
Categories: Fresh Tomatoes, Dinner, Lunch, Side Dishes, Fruit, Tomato, Vegetables, Mushrooms, Spinach, Mexican, North American, Pacific Northwest, Pacific Rim, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, Brunch, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Labor Day, Ladies Luncheon, Mother's Day, New Years, Regional Holiday, Romantic Dinner, Summer, Sunday Dinner, Winter, Weeknight Meals, Electric Skillet, Skillet, Stove Top, Diabetic, Gluten-Free, Heart Healthy, Low Calorie, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Make it from scratch, Spring more
"A tasty combination"
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (139 g)
- Calories 140.9
- Total Fat - 4.3 g
- Saturated Fat - 0.6 g
- Cholesterol - 23.5 mg
- Sodium - 14.6 mg
- Total Carbohydrate - 21.5 g
- Dietary Fiber - 1.3 g
- Sugars - 1.9 g
- Protein - 4.8 g
- Calcium - 38.1 mg
- Iron - 3.1 mg
- Vitamin C - 10.6 mg
- Thiamin - 0.2 mg
Step 1
Over medium heat in a large frypan heat olive oil; add mushrooms, saute until well browned, about 15 minutes. Add cherry tomatoes and Mexican oregano; stir fry 10 minutes; add salt and pepper and spinach; turn over and over until the spinach is just barely wilted and the veggies are well mixed, about 5 minutes. Serve hot.
Tips & Variations
No special items needed.
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