Recipe by VegSocialWorker
From Jan '07 Vegetarian Times Magazine. This dish is simple yet very tasty. I especially like the dressing. The recipe gives directions for roasting portobellos in the oven, but personally I love them grilled on the bbq. I added crushed garlic to the portobellos, which is why it is listed as an optional ingredient. This looks beautiful plated on a platter and has the appearance that you really slaved away in the kitchen. Served at a dinner party and it was enjoyed by veggies and meat eaters alike.
Top Review by Nikoma
I didn't have nearly the amount of spinach called for in the recipe but still wanted to try it. Had to make it stretch so I served the mushrooms and dressing over a bed of raw spinach leaves. Very Good! I will try this again as written.
- 3 tablespoons seasoned rice vinegar
- 1 1⁄2 tablespoons low sodium soy sauce
- 1 1⁄2 tablespoons tahini
- 1 1⁄2 teaspoons light brown sugar
- 1 1⁄2 teaspoons toasted sesame oil
- 1 garlic clove, peeled (or more)
- 1 lb portabella mushroom, stems removed (about 6 medium)
- 1 tablespoon canola oil
- crushed garlic, to taste (optional)
- 4 (9 ounce) bags spinach
- 2 tablespoons toasted sesame seeds
Directions See How It's Made
- To make sesame dressing: Blend all of the ingredients in a blender until smooth. Set aside.
- To make roasted portobellos: Preheat the oven to 400 degrees.
- Coat baking sheet with cooking spray.
- Place mushrooms on prepared baking sheet.
- Brush with oil and sprinkle with crushed garlic (if using).
- Bake 20 minutes.
- Cool and slice.
- Heat 2 Tbsp of water and 2 bags spinach in a large pot over high heat.
- Cover and steam 2 to 3 minutes or until wilted. Repeat with remaining spinach. Cool, then squeeze out liquid.
- Either toss with mushrooms and dressing or layer mushrooms on top of spinach and spoon dressing on top.
- Sprinkle with sesame seeds and serve.