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!

📝 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

1. 1Remove stems of portobellos and wipe clean with a damp cloth. Cut into 1/2-inch slices.
2. 2In a large skillet over medium heat, add sesame oil. Add the mushrooms and sauté for about 6 minutes or until just tender.
3. 3Meanwhile, mince garlic. When mushrooms are tender, add garlic and sauté for 1 minute.
4. 4Reduce heat to medium-low and add tamari. Stir.
5. 5Add spinach (in smaller batches if necessary) and gently stir often until just wilted.
6. 6Drizzle a touch more tamari to taste if desired, and top with sesame seeds (optional).