Marinade:

• 2-3 tablespoons chili paste or 1 1/2 teaspoons red chili powder
• 1 tablespoon ginger or ginger paste
• 1 tablespoon garlic or garlic paste
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon honey
• juice of 1 orange
• 2 tablespoons pure olive oil
• 4 portobello mushrooms stems removed

Spinach:

• 1 tablespoon pure olive oil
• 6 cups fresh spinach
• 1-2 tablespoon garlic or garlic paste

Directions

Combine the ingredients for the marinade in a shallow bowl or casserole dish. Coat the mushrooms and marinate for 25-30 minutes or up to overnight.

Preheat the oven to 400 degrees.

Remove the mushrooms from the marinade (reserving the leftover marinade) and place on a baking sheet. Roast for 10-15 minutes or until soft.

While the mushrooms are cooking, place the marinade in a small sauté pan and bring to a simmer. Cook for 3-5 minutes or until hot and thick.

Heat the remaining olive oil in a large sauté pan or wok and saute the spinach for 3-4 minutes or until just wilted. Add the garlic and cook for 1-2 minutes more.

Place the spinach on a plate, arrange the mushrooms on top, and drizzle with the marinade.

TIPS AND NOTES:

Use this marinade with other vegetables such as zucchini, yellow squash or eggplant. Add sesame seeds for a little crunch. For a full meal serve with tofu or chicken in the same marinade over brown rice.