Ingredients

3 tablespoons butter

1 tablespoon oil*

1 small onion, diced

1 1/2 pounds mushrooms

3 cloves garlic, chopped

1 pinch red pepper flakes (optional)

1 cup heavy cream

1/4 cup sundried tomatoes, thinly sliced

1/4 cup parmigiano reggiano (parmesan cheese), grated

1 teaspoon Italian seasoning

4 cups baby spinach

salt and pepper, to taste

2 tablespoons fresh parsley, chopped

Instructions:

Melt the butter and heat the oil in a large pan over medium heat.

Add the onions and mushrooms and cook until the onions are tender, about 5 minutes.

Add the garlic and red pepper flakes and cook until fragrant, about a minute.

Add the cream, sun dried tomatoes, parmesan, Italian seasoning, and baby spinach, bring to a simmer and cook until the cheese has melted into the sauce and the spinach has wilted, about 3-5 minutes.

Season with salt and pepper to taste, garnish with parsley and enjoy!

Nutrition Information:

Calories 409, Fat 37g (Saturated 21g, Trans 0.3g), Cholesterol 110mg, Sodium 178mg, Carbs 12g (Fiber 2g, Sugars 7g), Protein 11g