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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (11)

52 Ratings
  • 5 star values: 16
  • 4 star values: 11
  • 3 star values: 16
  • 2 star values: 3
  • 1 star values: 6
Rating: Unrated
This dish was really tasty and easy to make. I highly recommend it.
Rating: Unrated
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!!
Rating: 3 stars
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.
Rating: Unrated
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.
Rating: Unrated
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.
Rating: Unrated
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.
Rating: Unrated
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.
Rating: 5 stars
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!
Rating: Unrated
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.
Rating: Unrated
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.
Rating: 3 stars
I can work with this to be more to my liking; overall, it is good. I will not marinate the mushrooms next time, or at least use less vinegar. I used spinach since that is what I had (and prefer). Hubby & I were pretty hungry by dinner time so I added chopped walnuts. When having leftovers, though, I added toasted pine nuts which was even better. I know that is veering away from the strict plan, but if that's as bad as I get I'm okay with that.