Ingredients
- 2 bunches of fresh spinach or 10 oz (284 g) bag
3 tbsp (45 mL) olive oil
1 tbsp (15 mL) sesame oil, preferably dark
3 tbsp (45 mL) balsamic vinegar
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) each of salt and pepper
1/4 cup (50 mL) shredded fresh basil leaves
5 to 8 large portobello mushrooms
1 small red or Spanish onion, sliced
6 green onions, sliced
Description
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