Grilled Portabellos with Sauteed Kale

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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
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Roasted large portabello caps with sauteed kale Roasted large portabello caps with sauteed kale
Number of Servings: 2


    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


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.

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