This tender, "meaty" Sautéed Spinach and Portobello Mushrooms recipe features fresh garlic, ginger, and tamari. Such an easy, satisfying side dish. Or pair it with rice or quinoa for a meal! (Vegan, gluten-free, oil-free option.)
Portobello mushrooms are wonderful. They're so tender, "meaty", and nutrient-rich.
This recipe keeps it simple with just a handful of ingredients so the mushrooms can really shine. We use flavorful aromatics like garlic, ginger, and tamari.
Then we toss in a small mountain of fresh baby spinach for tons of added nutrients.
The result is an easy side dish that's super satisfying and tasty. But you can also spoon it over cooked rice or quinoa for more of a main dish meal!
Ingredients for Sautéed Spinach and Mushrooms
For this recipe, you'll stir together in a large skillet or pan:
- Portobello mushrooms: You'll need 12 ounces mushrooms, which is about 3-4 caps. We'll slice these into thick, tender strips. I also like to remove the gills with a spoon for a cleaner look.
- Fresh baby spinach: We'll use 5 ounces fresh spinach, which is a standard small clamshell container.
- Garlic cloves: Use more or less depending on how much you like the taste.
- Fresh ginger
- Tamari: Or substitute soy sauce, but I use tamari for gluten-free. Be sure to use low-sodium if desired. Coconut aminos could also work.
- Rice vinegar: I use unseasoned which doesn't include added sugar or salt.
- Toasted sesame oil: Or you can substitute a good quality olive oil but I enjoy the flavor of toasted sesame oil. (For an oil-free version, simply omit the sesame oil and replace with 3 tablespoons veggie broth or water to help sauté. Add a splash more liquid as needed.)
- Sesame seeds for serving: These are optional, but recommended. I like to sprinkle a teaspoon or so of sesame seeds on my bowl before serving.
Customizing
Mushrooms: Change it up with other mushrooms or a combination. Try it with shiitake, white button, cremini mushrooms (also called baby bella mushrooms), oyster mushrooms, etc.
Greens: You could also include fresh kale or other greens in addition to the spinach.
Veggies: Stir in other vegetables as desired. Baby bok choy, onions, shallots, green onions, snow peas, zucchini, cabbage, mung bean sprouts, etc.
Serving
Grains: Either serve it as is, or spoon it over a warm bed of cooked rice or quinoa.
Garnish: Add chives, fresh cilantro, Thai basil, or red pepper flakes if desired. You can also add salt and black pepper to taste if needed.
Protein: Serve it with a protein like this easy Baked Tofu, tempeh, vegan chicken tenders, etc.
More Mushroom Favorites!
For more inspiration, also browse all mushroom recipes or spinach recipes.
Sautéed Spinach and Portobello Mushrooms
Ingredients
- 12 oz. Portobello mushrooms
- 5 oz. fresh baby spinach
- 3 cloves garlic
- 1/2 tsp. ginger, freshly grated
- 1 Tbsp. tamari
- 1 tsp. rice vinegar, unseasoned
- 2 tsp. toasted sesame oil*
For serving (optional):
- Sesame seeds, red pepper flakes, chives, etc.
- Cooked rice or quinoa
Instructions
- Prepare mushrooms: Remove the stems of the mushrooms. Use a spoon to gently scrape out the gills. Then wipe or rinse the caps clean. Cut them into 2/3-inch slices.
- Begin cooking: In a large skillet over medium heat, add the sesame oil. When hot, add the mushrooms and gently toss to coat. Sauté for about 7-8 minutes or until just tender, stirring occasionally.
- Prepare aromatics: Meanwhile, mince the garlic and grate the ginger.
- Continue cooking: When the mushrooms are just tender, decrease heat to medium-low. Add the garlic and ginger. Sauté for 30 seconds, stirring to prevent burning. Then add the tamari. Cook for about 30 seconds, stirring continuously to deglaze the pan.
- Add spinach: Add the fresh spinach, in smaller batches if necessary, and stir often until it's just wilted. (It will only take a couple minutes.)
- Finish: Turn off the heat and stir in the rice vinegar. Finish with a sprinkle of sesame seeds (optional) or add more tamari or a drizzle of sesame oil to taste.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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Elyce says
I used coconut amino’s. Served over spaghetti noodles with a side of grilled steak. Amazing meal! Thank you!
Kaitlin says
Glad you enjoyed it, Elyce! Thanks for coming back to share your kind feedback.
Judy says
We love portabella mushrooms. Also added more fresh ginger to ours, thanks!
Kaitlin says
Great to hear!