Sautéed Portobello Mushrooms with Spinach

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 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.

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.)

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.

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

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

US CustomaryMetric

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.

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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

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