15 Min

• 10 oz Portobello Mushrooms
• 1 Bunch Spinach, roughly chopped
• 1-2 cloves Garlic
• 1 Tbsp Soy Sauce or Tamari
• 2 tsp Toasted Sesame Oil (or Olive Oil)
• Sesame Seeds, for serving (optional)

Mince garlic. Remove stems of portobellos, wipe clean and cut into 1/2-inch slices.

In large skillet over medium heat, add sesame oil, then mushrooms and sauté 6 minutes, or until tender.

Add garlic and sauté 1 minute.

Reduce heat to medium-low and stir in soy sauce or tamari.

Add spinach (in smaller batches, if necessary) and gently stir until just wilted.

Drizzle a touch more soy sauce to taste, if desired, and top with sesame seeds.