Portabellas and Spinach with Sesame Dressing
Elevate your next meal with this vibrant recipe for Portabellas and Spinach with Sesame Dressing—a quick and healthy dish bursting with umami flavors and nutrient-packed ingredients. Tender, golden-brown slices of portabella mushrooms and wilted baby spinach are tossed in a savory-sweet sesame dressing made with toasted sesame oil, soy sauce, rice vinegar, and a hint of honey. The dish is finished with a sprinkle of nutty sesame seeds, adding a delightful crunch to every bite. Perfect as a warm side dish or served over rice or noodles for a satisfying main course, this recipe comes together in just 25 minutes, making it an effortless yet impressive option for weeknight dinners or casual entertaining. Packed with wholesome ingredients and vegan-friendly with a simple swap, this Asian-inspired dish is as nutritious as it is delicious.
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 6 cups Baby spinach
- 2 tablespoons Sesame oil
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey
- 2 cloves Garlic
- 1 tablespoon Sesame seeds
- 2 tablespoons Olive oil
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Clean the portabella mushrooms by gently wiping them with a damp paper towel. Remove the stems and scrape out the gills with a spoon if desired. Cut the mushroom caps into thick slices.
Peel and finely mince the garlic cloves. Set aside.
In a small bowl, prepare the sesame dressing by whisking together sesame oil, soy sauce, rice vinegar, honey, and half of the minced garlic. Adjust seasoning to taste and set aside.
Heat a large skillet over medium heat and add the olive oil. Once the oil is hot, add the sliced portabella mushrooms in a single layer, making sure not to overcrowd the pan.
Cook the mushrooms for 4-5 minutes, flipping them halfway through, until they are tender and golden brown. Season with a pinch of salt and black pepper.
Remove the mushrooms from the skillet and set them aside on a plate. In the same skillet, add the remaining minced garlic and cook for 30 seconds until fragrant.
Add the baby spinach to the skillet and sauté for 2-3 minutes until wilted. Season lightly with salt and pepper.
Return the cooked mushrooms to the skillet with the spinach. Pour the sesame dressing over the mixture and toss gently to combine, ensuring everything is evenly coated.
Transfer the dish to a serving platter or bowl. Sprinkle sesame seeds over the top as a garnish.
Serve warm as a side dish or with rice or noodles for a heartier meal.
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 16.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1928 mg | 84% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 15.7 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 212 mg | 16% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1940 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
