GERD Friendly Coconut Creamed Mushrooms with Spinach
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 3 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 16 oz cremini mushrooms, sliced ¼ inch thick
- ½ tsp salt
- ¼ tsp black pepper
Ingredient noteBlack pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ½ tsp dried thyme
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp apple cider vinegar
- 5 oz fresh baby spinach
- 1–2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Melt the coconut oil in a large (12-inch) skillet over medium heat until shimmering.
- 2
Add the garlic and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 1 minute. Watch closely, as garlic can brown quickly.
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