ROASTED PORTOBELLOS WITH KALE
The flavor of the meaty portobello is enhanced with the garlicky kale.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 334 g, Fat 16 g, Fiber 7 g, Protein 12 g, SaturatedFat 2 g, Sodium 246 g
KALE AND PORTOBELLO MUSHROOMS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 22m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat a large skillet over medium-high heat with extra-virgin olive oil. When the oil is hot, add mushrooms and cook until dark and tender. Add kale and turn with tongs to wilt. Season the mixture of mushrooms and greens with salt, pepper and nutmeg. Add wine and deglaze the pan. Reduce heat to low and cook greens 5 minutes longer then serve.
Nutrition Facts : Calories 186 calorie, Fat 11.5 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 189 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 6 grams, Sugar 2 grams
HEALTHIFIED KALE AND PORTOBELLO LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Puree the peppers, oregano, tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper and the sugar in a food processor or blender until smooth and set aside. Mix 1 cup of the mozzarella cheese with the egg whites and ricotta cheese in a medium bowl.
- Heat the oil in a large nonstick skillet set over medium-high heat. Add the sliced mushrooms and cook, stirring, until they have released their liquid and are tender, about 10 minutes. Stir in the kale, in batches, and as it wilts add the pepper flakes, garlic and 1/4 teaspoon salt and continue to cook until the kale is wilted and bright green, an additional 5 minutes.
- Mist a 9-by-13-inch baking dish with nonstick cooking spray. Spread 3/4 cup of the sauce in the bottom of the dish. Top with 3 noodles, 1/2 of the ricotta mixture and 1/2 of the mushroom mixture. Repeat layers with sauce, noodles and remaining ricotta and mushrooms. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, about 50 minutes.
- Uncover, sprinkle with the remaining 1/2 cup grated mozzarella and continue to bake until melted, about 5 minutes. Let stand 15 minutes, sprinkle with parsley and serve.
Nutrition Facts : Calories 290 calorie, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 35 milligrams, Sodium 540 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 19 grams, Sugar 5 grams
PORTOBELLO & KALE PIZZA
Don't expect to have leftovers when you make this tasty, and fairly healthy pizza. It is made on 100% whole wheat crust with a garlic sauce. I like to have the nutrition information from recipezaar (a.k.a. food.com) so I put all the steps into one recipe. Thanks go out to "Kiersten" on ohmyveggies.com, as this recipe is very closely modelled on hers. You can prepare the roasted garlic and toppings ahead of time to make the final preparation a bit easier as you want everything ready to go when the crust is rolled and ready.
Provided by iav86531
Categories < 4 Hours
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Garlic Pizza Sauce:.
- Preheat oven to 350 degrees.
- Peel the outer skin from the garlic head to expose the individuals cloves.
- Cut the top off all the cloves - the root of the garlic holds it all together.
- Place the garlic top up in an oven proof bowl preferably deeper than the height of the garlic - I used a french onion soup bowl.
- Pepper the top of the garlic - I use lots of pepper.
- Drizzle some of the olive oil over the garlic and save the rest for later.
- Cover the dish with aluminum foil sealing it by crimping over the edge.
- Roast in the oven for 1 hour.
- Uncover and let the garlic cool.
- Squeeze the garlic cloves out of their skins into a small bowl.
- Pour the olive oil from the baking bowl in with the cloves.
- Add more freshly ground pepper if desired.
- Mash with a form until smooth - using more olive oil as needed to get a smooth sauce.
- Whole Wheat Pizza Crust:.
- Mix water, honey and yeast.
- Let yeast "start" for about 5 minutes.
- Add 1 cup of the flour
- Add wheat gluten, olive oil, spices (optional)
- Knead about 7 minutes - adding additional flour until you get the right consistency
- Knead until smooth and elastic.
- Keep the remaining flour for when you roll the dough.
- Put a damp towel over the bowl and let rise for 20 minutes.
- Roll the dough to about 13" rolling the edges thinner than the centre.
- Twist up the edges into a pizza crust shape.
- Pierce the base of the pizza dough with a fork.
- Let the crust rest in a warm place for a few minutes.
- Bake the crust at 450 degrees on a pizza stone for about 5 minutes before putting on your toppings.
- Portobello & Kale Topping.
- Heat olive oil in a large skillet on medium-high heat.
- Add the portobello mushroom slices.
- Add freshly ground pepper and if desired, salt.
- Cook for 3 to 5 minutes or until mushrooms are softened
- Add kale and cook for about 3 minutes, until it is wilted
- Remove from heat and set aside until the dough is ready.
- Final Assembly & Baking:.
- Spread the garlic sauce on the pre-baked crust.
- Put the soft cheese slices on next (mozzarina or similar).
- Spread the portobello and kale mixture
- Top with the shredded mozzarella
- Put the assembled pizza into the oven at 450 for about 10 minutes.
Nutrition Facts : Calories 565.4, Fat 27.8, SaturatedFat 11.6, Cholesterol 60.5, Sodium 656.5, Carbohydrate 56, Fiber 8.8, Sugar 2.9, Protein 28.9
POLENTA WITH KALE AND PORTOBELLO MUSHROOMS (RACHAEL RAY)
This is a fast and inexpensive vegetarian meal from Rachael Ray's $10 spot. States this is a great freezer meal, all you need to do is assemble then freeze; when you are ready to cook it, just let it thaw in the fridge and bake it as written below.
Provided by januarybride
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Grease an 8-inch square baking dish. In a heavy, medium saucepan, bring 3 cups water and 1 teaspoon salt to a boil over high heat (you may want to sub out water/salt for vegetable broth). Add the polenta in a thin stream, whisking constantly.
- Lower the heat and simmer, stirring constantly, until thick, 5 minutes; season with salt and pepper. Spread evenly in the prepared baking dish.
- In a large skillet, heat 2 tablespoons butter over medium-high heat. Add the mushrooms and cook, stirring frequently, until golden, about 5 minutes. Add 2 tablespoons water, then add the kale in batches, allowing each batch to wilt slightly before adding the next. Cook, stirring, until tender, about 8 minutes; season with salt and pepper.
- In a small saucepan, melt the remaining 1 1/2 tablespoons butter over medium heat. Whisk in the flour and cook, stirring constantly, until golden, about 3 minutes. Slowly pour in the milk, whisking, and cook, stirring constantly, until the sauce thickens, about 10 minutes; season with salt and pepper.
- Preheat the oven to 400°. Top the polenta with the kale mixture. Spoon the cream sauce evenly over the kale mixture and top with the provolone. Bake until warmed through, about 15 minutes. Increase the temperature to 450° and bake until golden, about 5 minutes.
More about "kale with portobellos recipes"
KALE-STUFFED PORTOBELLO MUSHROOMS RECIPE - OH MY …
From ohmyveggies.com
5/5 (3)Total Time 40 minsCategory Main Course, Side DishCalories 347 per serving
- Spray tops of mushrooms with olive oil. Place bottom side up on a large rimmed baking sheet and season with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add shallot and garlic; sauté until softened, 2-3 minutes. Add kale and wine, increase heat to high.
- Once wine has cooked off (about 3 minutes), add milk and flour. Return heat to medium and cook until sauce has thickened, 3-4 minutes more. Remove from heat.
ROASTED PORTOBELLOS WITH KALE - SAVORING THE FLAVORING
From savoringtheflavoring.com
Category DetoxEstimated Reading Time 3 mins
PORTOBELLO PIZZA WITH ROASTED GARLIC SAUCE AND KALE
From ohmyveggies.com
PORTOBELLO + LENTIL KALE SALAD - NUTRITION SQUEEZED
From nutritionsqueezed.com
KALE WITH PORTOBELLOS RECIPE: HOW TO MAKE IT | TASTE OF …
ROASTED PORTOBELLOS WITH KALE RECIPE | RECIPE | WHOLE FOOD RECIPES ...
From pinterest.com
EASY VEGAN CALZONES - THE SIMPLE VEGANISTA
From simple-veganista.com
KALE AND PORTOBELLO LASAGNA | SO DELICIOUS
From sodelicious.recipes
BEST HEALTHIFIED KALE AND PORTOBELLO LASAGNA RECIPES | COMFORT …
From foodnetwork.ca
KALE-STUFFED PORTOBELLOS WITH MILLET - DELICIOUS LIVING
From deliciousliving.com
KALE AND PORTOBELLO MUSHROOMS RECIPE - FOOD NEWS
From foodnewsnews.com
PORTOBELLO MUSHROOM KALE RISOTTO - CANADIAN COOKING ADVENTURES
From canadiancookingadventures.com
STUFFED PORTOBELLO MUSHROOMS WITH GARLICKY KALE
From kitchenconfidante.com
KALE AND PORTOBELLO MUSHROOMS RECIPE RECIPE
From crecipe.com
PORTOBELLO, GOUDA AND KALE PESTO GRILLED CHEESE - HEATHER CHRISTO
From heatherchristo.com
ROASTED PORTOBELLOS WITH KALE - MARTHA.COM
From martha.com
KALE WITH PORTOBELLOS RECIPE
From crecipe.com
PORTOBELLO MUSHROOMS WITH KALE - RALEY’S FAMILY OF FINE STORES
From raleys.com
KALE AND BOURSIN-STUFFED GRILLED PORTOBELLOS - FOUNTAIN AVENUE …
From fountainavenuekitchen.com
CREAMY PORTOBELLO AND KALE QUINOA BAKE - EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
PORTOBELLO MUSHROOM AND KALE QUICHE WITH CHEDDAR SHORTCRUST
From dominthekitchen.com
RECIPE OF KALE AND PORTOBELLO LASAGNA AWARD-WINNING
From vieweat.com
MEATY PORTOBELLOS AND LEMON KALE TOPPED WITH PUMPKIN SEED …
From oatmealwithafork.com
ROASTED PORTOBELLO’S WITH CRISPY KALE - CREATIVELY DELISH
From creativelydelish.com
ROASTED PORTOBELLOS WITH KALE RECIPE | RECIPE | VEGETARIAN RECIPES ...
From pinterest.ca
GARLIC KALE STUFFED PORTOBELLO BURGERS | VEGAN | SPABETTIE
From spabettie.com
BALSAMIC PORTOBELLO PASTA - CANADIAN COOKING ADVENTURES
From canadiancookingadventures.com
MEATY PORTOBELLOS AND LEMON KALE TOPPED WITH PUMPKIN SEED …
PORTOBELLO MUSHROOM AND KALE STROGANOFF | BEV COOKS
From bevcooks.com
ROASTED PORTOBELLOS WITH KALE | VEGETARIAN RECIPES, VEGETARIAN …
From pinterest.ca
BALSAMIC KALE PORTOBELLO SALAD - BATEL'S KITCHEN
From batelskitchen.com
ROASTED PORTOBELLOS WITH KALE RECIPE | RECIPE | PORTOBELLO …
From pinterest.com
{MEATLESS MONDAY} ROASTED PORTOBELLOS WITH KALE - RAISIN & FIG
From raisinandfig.com
PORTOBELLO MUSHROOMS WITH ARTICHOKE HEARTS AND KALE
From homebakedvegan.com
KALE STUFFED PORTOBELLO MUSHROOMS - EAT GOOD 4 LIFE
From eatgood4life.com
PORTOBELLOS STUFFED WITH KALE : VEGETARIANKETO
From reddit.com
CREAMY RICE AND KALE STUFFED PORTOBELLOS - RUSTIC VEGAN MAMA
From rusticveganmama.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love