New This Month

Roasted Portobellos with Kale

53

The flavor of the meaty portobello is enhanced with the garlicky kale.

  • Servings: 2

Source: Whole Living, January/February 2013

Ingredients

  • 1/4 cup apple cider vinegar
  • 1 tablespoon honey
  • 4 cloves garlic, divided
  • 2 tablespoon extra-virgin olive oil, divided
  • Coarse salt and freshly ground black pepper
  • 4 stemmed portobello mushrooms
  • 1/2 thinly sliced red onion
  • Pinch red pepper flakes
  • 6 cups thinly sliced kale

Directions

  1. Combine vinegar, honey, 2 chopped cloves garlic, and 1 tablespoon olive oil in a bowl. Season with salt and pepper. Arrange mushrooms in a baking dish. Drizzle with vinaigrette, cover, and marinate, turning occasionally, at room temperature for at least 30 minutes (or overnight in the refrigerator).

  2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion, 2 thinly sliced cloves garlic, and a pinch red pepper flakes and cook, stirring, until softened, about 5 minutes. Add kale, season with salt, and cook, covered, until bright green and soft, about 4 minutes.

  3. Heat oven to 400 degrees. Roast mushrooms, flipping once, until tender, about 30 minutes. Serve topped with kale.

Reviews Add a comment

  • DCNYC
    25 MAY, 2015
    This dish was really tasty and easy to make. I highly recommend it.
    Reply
  • kpfalt
    14 AUG, 2013
    Super tasty!! But I made some modifications as always. I doubled the garlic in the vinegar/honey marinade. I used spinach instead of kale, and I tossed in some quinoa with the spinach. Mmmmm!!
    Reply
  • LWhite83
    20 MAR, 2013
    I'm not a huge portobello mushroom gal, but I did surprisingly like this more than I thought! The sautéed greens were amazing on top. Perhaps I used small mushrooms because I found 30 minutes to be too long (my edges were quite crispy). Just keep a close eye when roasting.
    Reply
  • nicoleshoe
    8 MAR, 2013
    This recipe was just ok. I love the portobellos, as they helped my meat craving a bit, but the vinaigrette was way too acidic. I've also tried, but I am just not a kale fan. So I'm going to use spinach next time.
    Reply
  • smb123
    4 MAR, 2013
    Love the marinade for the mushrooms! I will use that as a salad dressing in the future! Very delicious recipe. I found that cooking the mushrooms for about 25 min made them perfect.
    Reply
  • Terri Trentham Dorris
    15 FEB, 2013
    Wow! This was a great recipe,I just loved it. I have never marinated mushrooms like this but I found it to be so good this way. So glad I chose this detox because I am loving these awsome recipes.
    Reply
  • Kakuda
    11 FEB, 2013
    I was impressed with how delicious this dish is. I have not eaten portobello mushrooms before and this was a great first experience! The tang of the vinegar danced on my tongue and delighted my taste buds. I prepared this dish exactly as told and was very happy.
    Reply
  • Natasha Helmer
    1 FEB, 2013
    Really yummy. I know I'm hungry, but... I immediately thought, "Yeah! I have an awesome side dish for company and a main for me." Used Swiss Chard, as that's what was available. Otherwise, prepared exactly as written. Super!
    Reply
  • baristagirl
    27 JAN, 2013
    I really liked this recipe, I added walnuts and a splash of lemon juice to the kale mix and topped it with a bit of walnut oil. The meatiness of the mushrooms were so heavenly paired with the reduced vinegar after baking.
    Reply
  • MountainMontana
    25 JAN, 2013
    I thought these were fabulous. I did marinate the mushrooms for about an hour and actually liked the level of acidity (I'm a vinegar fan). Some walnuts on top would be tasty.
    Reply