Sautéed Portobello Mushrooms with Spinach

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!

AuthorKaitlin - The Garden Grazer

Prep Time:5

Cook Time:10

Total Time:15

CourseSide Dish

CuisineGluten-Free, Oil-Free Option, Vegan

Servings 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)