Tender “meaty” portobello with spinach, garlic, and tamari. An easy, satisfying side dish (or pair it with rice or quinoa for more of a meal!)
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. It’s an easy, satisfying side dish (or pair it with rice or quinoa for more of a meal!) Hope you enjoy as much as we do.
And if you’re looking for more hearty mushroom inspiration, check out a few of our other favorites:
Portobello Fajitas (30 Minute)
Creamy Sun-Dried Tomato Mushroom Pasta
Chickpea Noodle Soup
Black Bean Mushroom Burger
Mushroom Barley Soup
Rustic Lentil & Potato Soup
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Sauteed Portobello with Spinach
- 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 often until just wilted.
- Drizzle a touch more tamari to taste if necessary, and top with sesame seeds (optional).
Nutrition Per Serving (estimate)
Enjoying this Portobello with Spinach recipe? Also feel free to check out the full “Vegan Side” recipe archives on the site for more tasty plant based inspiration!