Roasted Portobellos with Kale

  • Servings: 2
Roasted Portobellos with Kale

Source: Whole Living, January/February January/February 2013


  • 1/4 cup apple cider vinegar
  • 1 Tbsp honey
  • 4 cloves garlic, divided
  • 2 Tbsp 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


  1. Combine vinegar, honey, 2 chopped cloves garlic, and 1 Tbsp 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 Tbsp 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.

Cook's Notes

Refrigerate cooked mushrooms in an airtight container up to two days.


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