Grilled Portabellos with Sauteed Kale
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 290.7
- Total Fat: 15.6 g
- Cholesterol: 0.0 mg
- Sodium: 89.0 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 6.9 g
- Protein: 10.0 g
View full nutritional breakdown of Grilled Portabellos with Sauteed Kale calories by ingredient
Submitted by: DARA52
Introduction
Roasted large portabello caps with sauteed kale Roasted large portabello caps with sauteed kaleNumber of Servings: 2
Ingredients
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1/4 cup apple cider vinegar, Braggs
1 Tbsp honey, organic
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
Red pepper flakes to taste
6 cups sliced kale
Directions
Combine vinegar, honey, 2 chopped cloves garlic, and 1 Tbsp olive oil in a bowl. Season with salt and pepper if desired. Arrange mushrooms in a baking dish and cover with above marinade. Turning occasionally, at room temperature, for at least 30 minutes (or longer in the refrigerator if needed).
Meanwhile, heat 1 Tbsp oil in a large skillet over medium heat. Add onion, 2 thinly sliced cloves garlic, and a red pepper flakes to taste. Cook, stirring, until softened, about 5 minutes. Add kale, season with salt, and cook, covered, about 5 minutes.
Heat oven to 400 degrees. Roast mushrooms, flipping once approx 25 minutes. Serve topped with kale.
Serving Size: 2 mushroom caps
Number of Servings: 2
Recipe submitted by SparkPeople user DARA52.
Meanwhile, heat 1 Tbsp oil in a large skillet over medium heat. Add onion, 2 thinly sliced cloves garlic, and a red pepper flakes to taste. Cook, stirring, until softened, about 5 minutes. Add kale, season with salt, and cook, covered, about 5 minutes.
Heat oven to 400 degrees. Roast mushrooms, flipping once approx 25 minutes. Serve topped with kale.
Serving Size: 2 mushroom caps
Number of Servings: 2
Recipe submitted by SparkPeople user DARA52.
