Krista Harrison Nutrition,Recipes Roasted Portobellos with Kale

Roasted Portobellos with Kale

Roasted Portobellos with Kale

1/4 cup apple cider vinegar
1 tbsp honey
4 cloves garlic
2 tbsp extra virgin olive oil
coarse salt and freshly ground black pepper
4 stemmed portobello mushrooms
1/2 thinly sliced red onion
pinch of red pepper flakes
6 cups thinly sliced kale

Combine vinegar, honey, 2 cloves (minced) and 1 tbsp olive oil in a bowl. Season with salt and pepper. Arrange mushrooms in a baking dish. Drizzle with mixture, cover and marinate, turning occasionally, at room temperature for at least 30 minutes (or overnight in the fridge).

Meanwhile, heat 1 tbsp olive oil in a large skillet over medium heat. Add onion, 2 thinly sliced cloves of garlic, and a pinch of 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.

Serves 2

In health and wellness,

1 thought on “Roasted Portobellos with Kale”

  1. Mark says:

    I love Kale Chips! Saw a recipe on TV and stetrad to make them myself! You’ll be amazed how crunchy and yummy they are! Keep an eye on them when you make em as they burn easily. Enjoy!!

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