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Portobello with spinach topped with sesame seeds on a plate
4.8 from 5 votes

Sauteed Portobello with Spinach

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!)
Author: Kaitlin - The Garden Grazer
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: Gluten-Free, Vegan
Servings: 5 side servings


  • 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).


Calories: 22kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Potassium: 373mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3190IU | Vitamin C: 9.7mg | Calcium: 34mg | Iron: 1.2mg