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!)
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