Roasted Portobellos and Spinach with Sesame Dressing

• 3 Tbs. seasoned rice vinegar
• 1 1/2 Tbs. low-sodium soy sauce
• 1 1/2 Tbs. tahini
• 1 1/2 tsp. light brown sugar
• 1 1/2 tsp. roasted sesame oil
• 1 clove garlic, peeled
• 1 lb. portobello mushrooms, stems removed (about 6 medium)
• 1 Tbs. canola oil
• 4 9-oz. bags spinach
• 2 Tbs. toasted sesame seeds

1. To make Sesame Dressing: Blend all ingredients in blender until smooth.
2. To make Roasted Portobellos: Preheat oven to 400F.
3. Coat baking sheet with cooking spray.
4. Place mushrooms on prepared baking sheet.
5. Brush with oil, and bake 20 minutes.
6. Cool, and slice.
7. Heat 2 Tbs.
8. water and 2 bags spinach in large pot over high heat.
9. Cover, and steam 2 to 3 minutes, or until wilted.
10. Repeat with remaining spinach.
11. Cool, then squeeze out liquid.
12. Toss with mushrooms and dressing.
13. Sprinkle with sesame seeds.

rice vinegar, soy sauce, tahini, light brown sugar, sesame oil, clove garlic, portobello mushrooms, canola oil, bags spinach, sesame seeds

Taken from www.vegetariantimes.com/recipe/roasted-portobellos-and-spinach-with-sesame-dressing/ (may not work)