wholeliving

Roasted Portobellos with Kale

Whole Living, January/February January/February 2013
  • Yield Serves 2
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Ingredients

  • 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

Directions

  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 Note

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

Recipe Reviews

Reviews (10)

  • 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!!

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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!

  • 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.

  • 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.

  • 17 Jan, 2013

    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.