A Fast Meatless Main That Satisfies

Portobello mushroom and kale are a killer pairing.

Photography by: Shira Bocar

Three easy steps and you’ll land with a totally satisfying meatless main. Garlicky kale and earthy roasted portobellos buddy up in this simple dish that you can have on the table in half an hour.*


Get the Roasted Portobellos with Kale Recipe


1. Marinate the mushrooms in a pungent vinaigrette made with apple-cider vinegar, chopped garlic, honey, and extra-virgin olive oil. Let stand 30 minutes or overnight. (*This is the secret to a 30 minute dinner!)


2. Chop and saute the kale in olive oil, garlic, onion, and red-pepper flakes. (This can also be done a couple days ahead of time.)


3. Roast the mushrooms for 30 minutes until they are tender and caramelized; transfer to a rimmed baking sheet, top with the kale, and heat until nice and toasty. (P.S. It’s a great idea to line your baking sheet with parchment paper: the honey in the marinade can make the pan drippings a bit dark. My advice is to trade in a few minutes of scrubbing the sheet in the sink for using a sheet of parchment.) 


1-2-3 and you’ve got a nourishing entree. Plus you’ve got delicious options for leftovers:

• Top with a slice of mozzarella and pop in the oven until melted. It’s all the cheesy goodness of a slice of vegetarian pizza, minus the crust!


• Sandwich a whole roasted portobello with kale in a hamburger bun for a superb veggie burger. (Use your favorite fixings for the bun. I’d go with Dijon.)


• Cut the mushroom into thick slices and load into a toasted split-top bun for a wholesome vegetarian “hot dog.” This tastes great with a little dill relish on top.


• Tacos: Chop the mushroom and kale and serve with toasted corn tortillas, avocado, and sour cream.


• Pair mushrooms and kale with leftover cooked grains for a healthy bowl. Short-grain brown rice, quinoa, and farro all play nicely with the mushroom’s earthy flavor. Throw in a handful of tender greens and season with fresh lemon juice, extra-virgin olive oil, salt, and pepper.


Get the Roasted Portobellos with Kale Recipe

Tune in every Sunday for a new Healthy Appetite video from Shira Bocar.


Watch Shira make this satisfying, versatile vegetarian entree:

About the Author

Shira Bocar

Shira Bocar is food editor at large for Martha Stewart Living, where she develops simple, delicious recipes and styles food for the pages of the magazine. She hosts MarthaStewart.com's "Healthy Appetite" series, providing useful tips for creating mouthwatering meals with healthy foods. She has worked on several Martha Stewart cookbooks including "Meatless," "Clean Slate," and "A New...

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