PrintSpinach and mushroom empanadas
Ellise Pierce / The Cowgirl Chef
- 16 ounces baby spinach
- 10 ounces portobello mushrooms, ¼-inch dice
- 1 medium onion, ¼-inch dice
- 2 cloves garlic, minced
- ½ teaspoon cumin
- Sea salt
- Pepper
- Olive oil
- 1 lime
Drizzle a bit of olive oil in a heavy skillet, add onions and garlic, and turn on medium heat. Cook until the onions become translucent, about 5 – 10 minutes.
Add mushrooms and let them cook a bit. Then add the spinach, cumin, salt, and pepper. Let cook until spinach wilts, about 5 minutes. Give the mixture a squeeze of lime, and let it cool before stuffing the empanadas.
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More empanada recipes
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• Chicken empanadas
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