It's also low in calories, carbs, and WW points (yes I'm back).
I purchased a large quart of white firm mushrooms from Costco. With this heat, I really wasn't in the mood to really cook, so I had to think about something I could make that was quick and easy.
I decided to simply throw some cherry tomato halves, some sliced mushrooms, a few tablespoons of water and a small amount of salsa into a skillet.
I topped it with fresh spinach leaves and let them wilt as I let it cook down for about 6 minutes and was very pleased with the results.
The cherry tomatoes are running very sweet at Shady Brook Farm near my house. I didn't use all of those tomatoes in this recipe, I actually split half to use for the salad.
I would enjoy this sauté on a veggie burger, over a baked potato, over cauliflower rice, or regular rice. Personally, I was fine with it just the way it was.
Ingredients:
2 cups of sliced white mushrooms
2 cups of cherry tomatoes, sliced in half
1 cup of spinach
1/4 cup of water
1 cup of chunky salsa
Directions:
Add cherry tomatoes to a saucepan and sauté for about 2 minutes. Add mushrooms, water, and salsa and cook for about 3 minutes. Add the spinach and allow to cook down for another 2-3 minutes.
***Vegan, gluten-free and oil-free