Roasted Portobellos with Kale
- Number of Servings: 2
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
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.
Serving Size: Makes 4
Number of Servings: 2
Recipe submitted by SparkPeople user AMESUE.
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.
Serving Size: Makes 4
Number of Servings: 2
Recipe submitted by SparkPeople user AMESUE.
Nutritional Info Amount Per Serving
- Calories: 312.6
- Total Fat: 15.6 g
- Cholesterol: 0.0 mg
- Sodium: 396.1 mg
- Total Carbs: 40.6 g
- Dietary Fiber: 13.9 g
- Protein: 13.8 g
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