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Roasted Portobellos with Sautéed Kale & Red Onion

Regular price $12.76   ($6.38/serving)

Vegetarians can rely on portobellos to deliver earthy flavors with an almost meaty texture. The marinated caps with sautéed kale are a perfect combination for a low calorie, delicious dinner. Serves 2


  • 4 Portobello Mushrooms
  • 1/2 bunch Kale
  • 1/2 Red Onion, sliced
  • 4 Garlic Cloves, thinly sliced
  • 1/4 cup Apple Cider Vinegar
  • 1 tablespoon Honey
  • 2 tablespoons Olive Oil
  • 1 teaspoon Red Pepper Flakes

What's Delivered

  • 4 Portobello Mushrooms
  • 1 bunch Kale
  • 1 Red Onion


Serves 2

Prep/Cook Time

15 minutes


346 per serving


Please watch the short video above to see how it’s done.

Preheat oven to 400°F.

1. Combine vinegar, honey, chopped garlic, and 1 tablespoon of oil in a bowl. Season with salt and pepper. This is your vinaigrette.

2. Arrange mushrooms on a baking sheet facing up. Drizzle vinaigrette evenly over caps. Roast mushrooms until tender, about 15 minutes.

3. Heat remaining 1 tablespoon of oil in a large skillet over medium heat. Add red onion, sliced garlic, and red pepper flakes. Cook, stirring until onion is softened, about 5 minutes. Add kale and season with salt. Cook, covered, until bright green and tender, tossing once or twice, about 4 minutes.

4. Top roasted mushrooms with kale mixture, sprinkle with red-pepper flakes.

Leftover ingredients: Half red onion Connect this ingredient with other dishes below.

Roasted Portobellos with Sautéed Kale & Red Onion