1/1 Photo of Portabellas and Spinach With Sesame Dressing
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.
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Units: US | Metric
- 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)
- 1To make sesame dressing: Blend all of the ingredients in a blender until smooth. Set aside.
- 2To make roasted portobellos: Preheat the oven to 400 degrees.
- 3Coat baking sheet with cooking spray.
- 4Place mushrooms on prepared baking sheet.
- 5Brush with oil and sprinkle with crushed garlic (if using).
- 6Bake 20 minutes.
- 7Cool and slice.
- 8Heat 2 Tbsp of water and 2 bags spinach in a large pot over high heat.
- 9Cover and steam 2 to 3 minutes or until wilted. Repeat with remaining spinach. Cool, then squeeze out liquid.
- 10Either toss with mushrooms and dressing or layer mushrooms on top of spinach and spoon dressing on top.
- 11Sprinkle with sesame seeds and serve.
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Nutritional Facts for Portabellas and Spinach With Sesame Dressing
Serving Size: 1 (263 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 141.7
- Calories from Fat 76
- Total Fat 8.4 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 278.4 mg
- Total Carbohydrate 12.9 g
- Dietary Fiber 5.7 g
- Sugars 3.8 g
- Protein 8.1 g
The following items or measurements are not included:
seasoned rice vinegar