1 tablespoon olive oil
1 cup sliced baby portobello mushrooms
1/2 cup thinly sliced leeks or onions
1 clove garlic, minced
1/4 cup vegetable broth
1 tablespoon soy milk
1 teaspoon fresh lemon juice
1/8 teaspoon salt
2 cups fresh baby spinach
(optional: 1/4 cup grated Parmesan)
In a large skillet, melt the margarine and olive oil together over medium-high heat. Add the mushrooms, and cook until they begin to soften, about 3 to 4 minutes. Add the leeks and garlic, and cook until tender, about 3 minutes. Add the vegetable broth, soy milk, lemon juice, and salt; cook for 2 minutes. Stir in the spinach, and lower the heat, stirring frequently, until the spinach is wilted, about 2 minutes.
Optional: Sprinkle in the cheese and stir to combine.
source: modified from Paula Deen's recipe