High-protein mushroom pan with spinach

High-protein mushroom pan with spinach: a quick pan dish with chestnut mushrooms, spinach, cottage cheese, onion and garlic – savoury, creamy and high-protein.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 280 kcal per serving
• Protein: 26 g
• Fat: 14 g
• Carbs: 8 g

Ingredients

• 400g chestnut mushrooms
• 200g spinach
• 200g cottage cheese
• 1 onion
• 2 cloves of garlic
• 1 tbsp olive oil
• 1 tsp thyme
• 1 pinch of nutmeg
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan · chopping board · knife · wooden spoon

1. Trim the mushrooms and slice them. Finely dice the onion and garlic.
2. Heat the olive oil in a large frying pan and fry the mushrooms over a high heat until they take on colour and most of their water has evaporated.
3. Add the onion and garlic and fry briefly until fragrant. Then stir in the spinach and let it wilt.
4. Turn down the heat and fold in the cottage cheese. Warm it through gently until everything comes together creamily.
5. Season to taste with thyme, nutmeg, salt and pepper. Leave briefly so the flavours come together.
6. Serve straight from the pan, ideally hot.

Good to know

I especially like a dish like this on long days: little effort, lots of flavour. Warm, creamy and just right when it needs to be quick.

Swaps

Cottage cheese → skyr or ricotta (more protein with skyr, milder and creamy with ricotta). Mushrooms → king oyster mushrooms (slightly firmer bite, similar nutrients). Spinach → chard (also provides fibre and micronutrients). Olive oil → ghee (heat-stable and aromatic).

Allergens

Contains milk (cottage cheese). With mild seasoning, good for children; in pregnancy fine with fresh, well-washed spinach and mushrooms that are heated right through.