Subscribe to get my FREE meal plan + eBook guides

Spinach Mushroom & Cherry Tomato Fry Up


Mushroom & Spinach Fry Up With Cherry Tomatoes

Want to get a hit of vitamins and nutrients in one go? This quick and easy mushroom and spinach fry up is a total winner.  I made this dish over a burning fire at one of the camping spots when we travelled through Europe in a van. I served it as a side with fried eggs, but you can easily make it as part of your lunch or dinner meal. This is a great dish if you’re doing my 9-week paleo reset program or something like Whole30.

Mushroom & Spinach Fry Up With Cherry Tomatoes

It’s a delicious way to eat spinach,  which is full of vitamin K (one cup of cooked spinach yields more than 150% of your daily intake requirement!), vitamins A & C, manganese and plenty of flavonoids and carotenoids – all which help to protect your body against disease and cancer. Plus, you get all the goodness of onions, tomatoes, mushrooms and garlic, plus some healthy fats, which you you need to absorb all those vitamins.

Mushroom & Spinach Fry Up With Cherry Tomatoes

You can use regular white button, Swiss brown, cremini or Portobello mushrooms. If you can’t do butter or ghee, simply use a little extra olive oil or coconut oil instead. For spinach, you can use baby leaves or torn English spinach or Swiss chard, as long as it’s green and leafy.

You might also like my thyme & garlic mushrooms recipe or these balsamic lamb stuffed mushrooms.

Mushroom & Spinach Fry Up With Cherry Tomatoes

4.5 from 2 reviews
Spinach Mushroom & Cherry Tomato Fry Up
Prep time
Cook time
Total time
Serves: 2
  • 1 teaspoon butter or ghee
  • 5-6 button mushrooms, sliced
  • 2 tablespoons virgin olive oil
  • ½ red or brown onion, sliced
  • Handful of cherry tomatoes, cut in half
  • ½ teaspoons diced lemon rind or grated lemon zest
  • 1 garlic clove, finely diced
  • 3 large handfuls of baby spinach leaves or torn English spinach leaves
  • ½ teaspoon sea salt
  • Pinch of ground black pepper
  • Pinch of nutmeg (optional, but nice)
  • Drizzle of lemon juice right at the end
  1. Heat butter or ghee in a large frying pan and add the mushrooms. Sauté for 3-4 minutes, until lightly browned and cooked through. Remove to a plate.
  2. In the same frying pan, heat olive oil to medium hot (not too sizzling hot) and sauté the sliced onion for 2-3 minutes until slightly translucent. Add the tomatoes, lemon rind and garlic, and season with salt, pepper and nutmeg. Cook for a further 2-3 minutes and press tomatoes down with a spatula until lightly smashed.
  3. Finally, add back the mushrooms and the spinach and stir through. I added spinach in two batches, letting the first batch cook off slightly to make more space for the second batch. Cook until spinach is just wilted (turned wet and reduced in size). Season with a little more salt, if you like, and drizzle with some lemon juice right at the end.
  4. Serve with eggs or your choice of protein such as sausage, steak, chicken or fish.

P.S. Have you checked out the Happy Body Formula? My 9-week paleo program comes with nutritionist-approved meal plans, tasty recipes, shopping lists, dedicated coach, learning tools and a tracking app, that will help you detox and reset, lose weight and get a happy body.

+ Want to try paleo for 7 days? Download my FREE 7-Day Eat Better Challenge meal plan.

Share this recipe on Pinterest from here

Mushroom & Spinach Fry Up With Cherry Tomatoes


  1. Terrific. I made this with 1 tsp total of avocado oil to cut down on the fats and didn’t use any additional salt…added italian sausage which is ,already, very high and fat and salt.

    I think this dish would be equally delicious over a sprouted grain pasta.

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: