June 14, 2016

Sautéed Portobello with Spinach

Portobello mushrooms are AMAZING! I think they're one of nature's best plant-based gifts - so tender, "meaty", and nutrient-rich. They've been a long-time favorite, and this is one of our go-to recipes. Intermingled simply with spinach, garlic, and tamari, the portobellos really shine. This recipe is loved by the entire family and it's such an easy, satisfying side dish (or you can pair it with rice or quinoa for more of a meal!) Hope you enjoy as much as we do 😊

Vegan, gluten-free
Serves about 4-5 as a side

3 large portobellos
6 oz. baby spinach
1-2 cloves garlic
1 Tbsp. tamari
2 tsp. olive oil or sesame oil
Optional: sesame seeds for serving

Mince garlic. Remove stems of portobellos and wipe clean with a damp cloth. Cut into 1/2 inch slices.
In a large skillet over medium heat, add olive oil or sesame oil. Add the mushrooms and sauté for about 6 minutes or until just tender.
Add garlic and sauté for 1 minute.
Reduce heat to med-low and add tamari. Stir.
Add spinach (in smaller batches if necessary) and gently stir/turn often until just wilted.
Drizzle a touch more tamari to taste if necessary, and top with sesame seeds (optional).

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Love portobellos?
They're great in these Portobello Fajitas too!

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