Food & Cooking Recipes Lunch Recipes Roasted Portobellos with Kale 3.5 (52) 11 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 26, 2018 Print Rate It Share Share Tweet Pin Email Servings: 2 The flavor of the meaty portobello is enhanced with the garlicky kale. Ingredients ¼ 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 ½ thinly sliced red onion Pinch red pepper flakes 6 cups thinly sliced kale Directions 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). 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. Heat oven to 400 degrees. Roast mushrooms, flipping once, until tender, about 30 minutes. Serve topped with kale. Rate it Print