Cheesy Sausage Spinach Saute

Often times entrees get the attention and side dishes are an after thought or an add on. Most of the recipes that I write revolve around main dishes because most people have their favorite side dishes they stick to. This recipe using sausage, spinach, cheese, mushrooms, and our Pastamore Roasted Garlic Grapeseed Oil is a great chance to change it up. This side has a great savory flavor that would pair well with a steak or even with eggs. It isn't very often I get too excited for side dishes, but this is a delicious recipe you should be trying.

Ingredients: serves 4
2 - precooked sausages (your favorite flavor)
2 tsp - Pastamore Roasted Garlic Grapeseed Oil
4 cups - baby spinach
10 oz - baby portabello mushrooms, sliced
2 oz - shredded Monterey jack cheese
To taste - salt and black pepper

Directions:
1. Heat a large frying pan on the stove over medium heat. Add the Pastamore Roasted Garlic Grapessed Oil and allow to heat. Once hot, add the sliced baby portabello mushrooms. Cook for 3-5 minutes. Slice the sausage on a bias into 1/2" thick pieces. Add to the pan. Cook until the sausage is browned and the mushrooms are tender.

2. Add the spinach and shredded cheese to the pan. Cook for 2 minutes, stirring often. Remove from the heat and continue cooking until the spinach is tender but not overcooked.

3. Season to taste with salt and black pepper and serve.