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    Home » Recipes » Sides

    Sautéed Portobello Mushrooms with Spinach

    Jun 14, 2016 by Kaitlin

    A tender "meaty" sautéed portobello mushrooms recipe combined with fresh spinach, garlic, and tamari. Such an easy, satisfying side dish. Or you can pair it with brown rice or quinoa for a meal! (Vegan, gluten-free, oil-free option.)

    Portobello with spinach topped with sesame seeds on a plate

    Portobello mushrooms are wonderful. They're so tender, "meaty", and nutrient-rich.

    They can also be a great plant-based steak substitute. (But with dietary fiber and no cholesterol!)

    This recipe keeps it simple with minimal ingredients so the mushrooms can really shine.

    It's an easy, satisfying side dish. But you can also pair it with cooked brown rice or quinoa for more of a main dish meal.

    Fresh whole portobello mushrooms on a white table

    Ingredients for Sautéed Portobello Mushrooms

    For this simple recipe, you will stir together in a hot pan or skillet:

    • Large portobello mushrooms: We will slice these into tender strips. (Or other shape as desired.) Feel free to remove the gills first if preferred, but I don't bother.
    • Fresh baby spinach
    • Fresh garlic cloves: In addition to the garlic, freshly grated ginger is also a nice addition if you enjoy the flavor.
    • 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.
    • Toasted sesame oil: Or you can substitute a good quality olive oil but I enjoy the flavor of toasted sesame oil.
    • 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.

    Tip: For an oil-free version, simply omit the sesame oil and replace with 3 tablespoons broth or water to help sauté. (Add a splash more liquid as needed.)

    Plate of cooked portobellos with greens

    Customizing

    Mushrooms: Change it up with other mushrooms, or a combination. Shiitake, white button mushrooms, cremini mushroom, oyster mushrooms, etc.

    Greens: You could also include fresh kale or other greens in addition to the spinach.

    Veggies: Add other vegetables as desired. Baby bok choy, onions, green onions, snow peas, zucchini, cabbage, etc.

    Serving

    Grains: Either serve as is, or spoon it over a warm bed of cooked brown rice or quinoa.

    Garnish: Add fresh parsley, fresh thyme, or red pepper flakes if desired. You can also simply salt and pepper to taste if needed.

    Protein: Serve it with a protein like this easy Baked Tofu, tempeh, vegan chicken tenders, etc.

    Sautéed mushrooms and greens on a white plate

    For more inspiration, also browse all mushroom recipes or spinach recipes.

    Portobello with spinach topped with sesame seeds on a plate

    Sautéed Portobello Mushrooms with Spinach

    Tender "meaty" portobellos are combined with spinach and umami flavors. Pair it with cooked brown rice, quinoa, or tofu for a main dish!
    4.84 from 6 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Side Dish
    Cuisine: Gluten-Free, Oil-Free Option, Vegan
    Servings: 5 side servings

    Ingredients

    • 3 large portobellos
    • 6 oz. fresh baby spinach
    • 1-2 cloves garlic
    • 1 Tbsp. tamari (or soy sauce)
    • 2 tsp. toasted sesame oil
    • Optional: sesame seeds for serving

    Instructions

    • 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 sesame oil. Add the mushrooms and sauté for about 6 minutes or until just tender.
    • Meanwhile, mince garlic. When mushrooms are tender, add garlic and sauté for 1 minute.
    • Reduce heat to medium-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 desired, and top with sesame seeds (optional).

    Notes

    *Oil-free option: Simply omit the sesame oil and replace with 3 Tbsp. broth/water to sauté, adding more as needed. Some flavor will be lost, but this method works well.
    Ginger: Add about 1/2 tsp. freshly grated ginger (with the garlic) if you'd like.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Sautéed Portobello Mushrooms with Spinach
    Amount per Serving
    Calories
    36
    % Daily Value*
    Fat
     
    2
    g
    3
    %
    Saturated Fat
     
    1
    g
    6
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    383
    mg
    11
    %
    Carbohydrates
     
    4
    g
    1
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    3190
    IU
    64
    %
    Vitamin C
     
    10
    mg
    12
    %
    Calcium
     
    37
    mg
    4
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this simple sautéed portobello mushroom with spinach recipe, also feel free to check out:

    • Mushroom Barley Soup
    • Rustic Lentil & Potato Soup
    • Roasted Peas with Mushrooms and Tomato
    • Avocado Tomato Salad
    • Black Bean Mushroom Burger

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Side Dish Recipes

    • Cilantro Jalapeno Hummus
    • Vegan Cashew Queso
    • Smoky Roasted Chickpeas (Oil-Free!)
    • Teriyaki Mushrooms with Snow Peas

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Judy

      February 22, 2022 at 2:34 pm

      5 stars
      We love portabella mushrooms. Also added a tiny bit of fresh ginger to ours, thanks!

      Reply
      • Kaitlin

        February 22, 2022 at 3:49 pm

        Great to hear!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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