Back to Roasted Portobellos with Kale All Reviews for Roasted Portobellos with Kale - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 2 wk1-d-mushroom-019-mld109440.jpg
Ingredients Ingredient Checklist 1/4 cup apple cider vinegar 1 tablespoon honey 4 cloves garlic, divided 2 tablespoon 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
Gallery Read the full recipe after the video.
Recipe Summary Servings: 2 wk1-d-mushroom-019-mld109440.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 2
Recipe Summary
Servings: 2
Servings: 2
2
wk1-d-mushroom-019-mld109440.jpg
wk1-d-mushroom-019-mld109440.jpg
Ingredients
Ingredients
- 1/4 cup apple cider vinegar 1 tablespoon honey 4 cloves garlic, divided 2 tablespoon 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
Combine vinegar, honey, 2 chopped cloves garlic, and 1 tablespoon 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).
Meanwhile, heat 1 tablespoon 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.
Heat oven to 400 degrees. Roast mushrooms, flipping once, until tender, about 30 minutes. Serve topped with kale.
Reviews (11)
Add Rating & Review 52 Ratings 5 star values: 16 4 star values: 11 3 star values: 16 2 star values: 3 1 star values: 6
Load More Reviews
Reviews (11)
Add Rating & Review 52 Ratings 5 star values: 16 4 star values: 11 3 star values: 16 2 star values: 3 1 star values: 6
Add Rating & Review
52 Ratings 5 star values: 16 4 star values: 11 3 star values: 16 2 star values: 3 1 star values: 6
52 Ratings 5 star values: 16 4 star values: 11 3 star values: 16 2 star values: 3 1 star values: 6
52 Ratings 5 star values: 16 4 star values: 11 3 star values: 16 2 star values: 3 1 star values: 6
5 star values: 16 4 star values: 11 3 star values: 16 2 star values: 3 1 star values: 6
Martha Stewart Member Rating: Unrated 05/25/2015 This dish was really tasty and easy to make. I highly recommend it. Martha Stewart Member Rating: Unrated 08/14/2013 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!! Martha Stewart Member Rating: 3 stars 03/20/2013 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. Martha Stewart Member Rating: Unrated 03/08/2013 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. Martha Stewart Member Rating: Unrated 03/04/2013 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. Martha Stewart Member Rating: Unrated 02/15/2013 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. Martha Stewart Member Rating: Unrated 02/11/2013 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. Martha Stewart Member Rating: 5 stars 02/01/2013 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! Martha Stewart Member Rating: Unrated 01/27/2013 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. Martha Stewart Member Rating: Unrated 01/25/2013 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. Martha Stewart Member Rating: 3 stars 01/17/2013 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.Martha Stewart Member
Rating: Unrated 05/25/2015
This dish was really tasty and easy to make. I highly recommend it.
Rating: Unrated
Rating: Unrated 08/14/2013
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!!
Rating: 3 stars 03/20/2013
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.
Rating: 3 stars
Rating: Unrated 03/08/2013
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.
Rating: Unrated 03/04/2013
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.
Rating: Unrated 02/15/2013
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.
Rating: Unrated 02/11/2013
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.
Rating: 5 stars 02/01/2013
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!
Rating: 5 stars
Rating: Unrated 01/27/2013
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.
Rating: Unrated 01/25/2013
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.
Rating: 3 stars 01/17/2013
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.
All Reviews for Roasted Portobellos with Kale
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Portobellos with Kale
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
