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.)
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.
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 Portobello Mushrooms with Spinach
- 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
- 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).
Nutrition Per Serving (Estimate)
Sodium: 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.
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