Discover the delicious world of kale and mushrooms with these 20 savory recipes that will take your taste buds on a thrilling adventure! Kale, the superfood, pairs perfectly with the earthy flavor of mushrooms to create dishes that are not only nutritious but also mouth-wateringly good. From comforting pasta dishes to hearty soups and casseroles, we’ve got you covered with a variety of kale and mushroom recipes that are sure to become new favorites.
Whether you’re a health enthusiast or just looking for some inspiration in the kitchen, these 20 recipes are guaranteed to satisfy your cravings and leave you wanting more. So go ahead, get cooking, and explore the flavorful world of kale and mushrooms!
Creamy Kale and Mushroom Pasta
This hearty pasta dish combines sautéed kale and mushrooms with a rich and creamy sauce, perfect for a cozy night in. With just a few ingredients and simple steps, you’ll be enjoying this comforting meal in no time!
Ingredients:
– 8 oz pasta of your choice
– 2 cups kale, stems removed and chopped
– 1 cup mixed mushrooms (such as cremini, shiitake, and button)
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese, optional
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp of oil over medium-high. Add mushrooms and cook until tender, about 3-4 minutes.
3. Add garlic and kale to the skillet, cooking until wilted, about 2-3 minutes.
4. Pour in heavy cream and stir to combine. Bring mixture to a simmer and let cook for 1-2 minutes or until slightly thickened.
5. Combine cooked pasta and creamy kale mixture. Season with salt, pepper, and thyme.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Garlic Butter Sautéed Kale and Mushrooms
This recipe combines the earthy flavors of kale and mushrooms with the richness of garlic butter, creating a quick and delicious side dish perfect for any meal. In just 15 minutes, you’ll have a flavorful and nutritious accompaniment to your favorite dishes.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. In a large skillet, melt 1 tablespoon of butter over medium-high heat.
2. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
3. Add the kale, garlic, salt, and pepper. Cook until the kale is wilted, about 4-5 minutes.
4. Stir in the remaining 1 tablespoon of butter until melted and well combined with the kale and mushrooms.
5. Serve hot, garnished with lemon wedges if desired.
Cooking Time: 15 minutes
Kale and Mushroom Stuffed Portobello Caps
Elevate your appetizers with this flavorful and nutritious recipe that combines the earthy taste of portobello mushrooms with the nutty goodness of kale.
Ingredients:
– 4 large portobello mushroom caps
– 2 cups fresh kale, stems removed and chopped
– 1/2 cup sautéed mushrooms (button or cremini work well)
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together chopped kale, sautéed mushrooms, Parmesan cheese, and garlic.
3. Wipe the mushroom caps clean with a damp cloth. Stuff each cap with the kale mixture, dividing it evenly among the four caps.
4. Drizzle the tops with olive oil and season with salt and pepper to taste.
5. Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake for 20-25 minutes or until the mushrooms are tender and the filling is heated through.
Roasted Kale and Mushroom Quiche
This quiche is a savory delight, combining the earthy flavors of roasted kale and mushrooms with creamy eggs and a flaky crust. Perfect for brunch or dinner, it’s sure to please even the pickiest eaters.
Ingredients:
– 1 bunch of kale, stems removed and chopped
– 2 cups of mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons of olive oil
– 1 small onion, thinly sliced
– 2 cloves of garlic, minced
– 1 cup of grated cheddar cheese
– 1/2 cup of heavy cream
– 4 large eggs
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. Toss kale and mushrooms with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
3. In a skillet, cook onion and garlic until softened. Add roasted kale and mushroom mixture, and stir to combine.
4. Roll out pie crust and place in a 9-inch tart pan. Fill with cooked kale and mushroom mixture, then top with grated cheese.
5. Whisk together eggs and heavy cream, then pour over filling.
6. Bake quiche for 35-40 minutes or until golden brown.
Cooking Time: 55-60 minutes
Kale and Mushroom Wild Rice Pilaf
This hearty pilaf combines the earthy flavors of wild rice with sautéed mushrooms and kale, perfect for a comforting and nutritious meal.
Ingredients:
– 1 cup wild rice
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 8 oz mushrooms (such as cremini or shiitake), sliced
– 2 cups curly kale leaves, stems removed and discarded, leaves torn into bite-sized pieces
– Salt and pepper to taste
– Optional: 1/4 cup grated cheddar cheese for added flavor
Instructions:
1. Cook wild rice according to package instructions using 2 cups of water or broth.
2. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add torn kale leaves and cook until wilted, about 2-3 minutes.
5. Fluff cooked wild rice with a fork and stir in cooked mushroom-kale mixture. Season with salt and pepper to taste.
6. If desired, sprinkle grated cheddar cheese on top and serve.
Cooking Time: Approximately 25-30 minutes
Spicy Kale and Mushroom Stir-Fry
Quickly cooking up a flavorful and nutritious meal, this spicy kale and mushroom stir-fry is perfect for a weeknight dinner or lunch prep. With its bold combination of textures and tastes, you’ll be hooked!
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves torn
– 1 cup sliced mushrooms (such as shiitake or cremini)
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon grated fresh ginger
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
– 1 tablespoon vegetable oil
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the mushrooms and cook, stirring occasionally, until they release their moisture and start to brown (about 3-4 minutes).
3. Add the garlic, soy sauce, rice vinegar, ginger, and red pepper flakes. Stir to combine.
4. Add the kale and stir-fry until it’s wilted and tender, about 2-3 minutes.
5. Season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Kale and Mushroom Lentil Soup
Warm up with this comforting and nutritious soup that combines the earthy flavors of lentils, mushrooms, and kale.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 8 oz mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 cups curly kale leaves, stems removed and discarded, leaves coarsely chopped
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
5. Add the lentils, water, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
6. Stir in the chopped kale and cook until wilted.
Cooking Time: 45-50 minutes
Cheesy Kale and Mushroom Casserole
A hearty and flavorful casserole that combines the earthy taste of kale with the richness of mushrooms, all wrapped up in a gooey cheese sauce.
Ingredients:
– 1 bunch of kale, stems removed and chopped
– 2 cups of mixed mushrooms (button, cremini, shiitake), sliced
– 1 onion, diced
– 3 cloves of garlic, minced
– 1 cup of grated cheddar cheese
– 1/2 cup of grated Parmesan cheese
– 1/4 cup of all-purpose flour
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic; cook until softened.
3. Add the mushrooms; cook until they release their liquid and start to brown.
4. Add the chopped kale; cook until wilted.
5. In a separate bowl, mix together the cheddar and Parmesan cheese.
6. In a 9×13-inch baking dish, combine the cooked mushroom-kale mixture and sprinkle with flour and paprika. Top with the cheese mixture.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Kale and Mushroom Breakfast Hash
A hearty and nutritious breakfast option that combines the earthy flavors of mushrooms and kale with crispy potatoes and a runny egg.
Ingredients:
– 1 large potato, peeled and diced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups curly kale, stems removed and leaves chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4 eggs
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the diced potato and cook for 5-7 minutes, or until golden brown.
3. Add the sliced mushrooms to the skillet and cook for an additional 3-4 minutes, stirring occasionally.
4. Add the chopped kale to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
5. Create 4 wells in the potato mixture and crack an egg into each well.
6. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until eggs are cooked through.
7. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Balsamic Glazed Kale and Mushrooms
Elevate your vegetable game with this easy-to-make Balsamic Glazed Kale and Mushrooms recipe. This sweet and savory dish is perfect as a side or main course, packed with nutrients and flavor.
Ingredients:
– 1 bunch of curly kale, stems removed and discarded
– 2 cups of mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons of olive oil
– 2 cloves of garlic, minced
– 1 tablespoon of balsamic vinegar
– Salt and pepper to taste
– Optional: 1/4 cup of chopped fresh parsley for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss kale with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
3. Roast kale in the oven for 10-12 minutes or until tender and slightly caramelized.
4. In a large skillet, heat remaining 1 tablespoon of olive oil over medium-high heat. Add garlic and sauté for 1 minute.
5. Add mushrooms to the skillet and cook for 3-4 minutes or until they release their liquid and start browning.
6. Remove kale from oven and drizzle with balsamic vinegar. Toss to coat.
7. Combine cooked kale and mushrooms in a serving dish. Garnish with parsley, if desired.
Cooking Time: 20-25 minutes
Kale and Mushroom Vegan Tacos
Transform your tacos with the earthy flavors of kale and mushrooms in this easy vegan recipe.
Ingredients:
– 1 bunch of curly kale, stems removed and discarded, leaves chopped
– 1 cup of sliced cremini mushrooms
– 1 small onion, diced
– 2 cloves of garlic, minced
– 1 tablespoon of olive oil
– 1 teaspoon of cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, salsa, lime wedges, cilantro
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
4. Add the chopped kale and cook until wilted, about 2-3 minutes.
5. Stir in the cumin, salt, and pepper.
6. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble the tacos by spooning the kale-mushroom mixture onto a warmed tortilla.
Cooking Time: About 15 minutes
Kale and Mushroom Risotto
A creamy and savory risotto dish packed with nutrients from kale and earthy flavor from mushrooms. This recipe is perfect for a quick weeknight dinner or a cozy weekend meal.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups curly kale leaves, stems removed and discarded, leaves torn into bite-sized pieces
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent, about 3 minutes.
2. Add mushrooms and cook until tender, about 5 minutes.
3. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next. Cook for 20-25 minutes or until rice is creamy and tender.
5. Stir in kale and cook until wilted, about 2-3 minutes.
6. Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Kale and Mushroom Stuffed Chicken Breast
Elevate your dinner game with this flavorful and nutritious recipe that combines the earthy taste of mushrooms, the slight bitterness of kale, and the juiciness of chicken.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 bunch of curly kale, stems removed and chopped
– 2 cups of mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves of garlic, minced
– 1/2 cup of feta cheese, crumbled
– 1 tablespoon of olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a pan, heat the olive oil over medium-high heat. Add mushrooms and cook until tender, about 3-4 minutes.
3. Add garlic and kale to the pan; cook until wilted, about 2 minutes.
4. Stuff each chicken breast with the mushroom-kale mixture, then top with feta cheese.
5. Place stuffed breasts on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Kale and Mushroom Flatbread Pizza
A flavorful and healthy twist on traditional pizza, this recipe combines the earthy taste of mushrooms with the nutritional punch of kale on a crispy flatbread crust.
Ingredients:
– 1 pre-made or homemade flatbread crust
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cups curly kale leaves, stems removed and discarded, leaves coarsely chopped
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
– Fresh parsley leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out the flatbread crust to desired thickness.
3. In a large skillet, heat olive oil over medium-high heat. Add mushrooms and cook until tender, about 5 minutes.
4. Add garlic, kale, salt, and pepper to the skillet. Cook until kale is wilted, about 2-3 minutes.
5. Transfer the flatbread crust to a baking sheet. Top with mushroom-kale mixture, leaving a small border around edges.
6. Sprinkle Parmesan cheese on top (if using).
7. Bake for 12-15 minutes or until crust is golden brown and toppings are heated through.
8. Garnish with fresh parsley leaves. Serve hot!
Cooking Time: 20-25 minutes
Kale and Mushroom Gnocchi Bake
A hearty and flavorful comfort food dish that combines the earthy flavors of kale, mushrooms, and gnocchi with a rich and creamy sauce.
Ingredients:
– 1 pound fresh gnocchi
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups curly kale, stems removed and chopped
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 1/2 cup heavy cream
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook gnocchi according to package instructions; set aside.
3. In a large skillet, sauté mushrooms and garlic until tender. Add kale and cook until wilted.
4. In a separate saucepan, combine heavy cream and Parmesan cheese. Bring to a simmer over medium heat until slightly thickened.
5. Combine cooked gnocchi, mushroom-kale mixture, and creamy sauce in a 9×13 inch baking dish.
6. Sprinkle with flour and season with salt and pepper to taste.
7. Bake for 20-25 minutes or until golden brown on top.
Cooking Time: 25-30 minutes
Kale and Mushroom Coconut Curry
This flavorful curry combines the earthy goodness of kale and mushrooms with the richness of coconut milk, creating a hearty and nutritious meal perfect for a weeknight dinner.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 1 can coconut milk
– 1 teaspoon curry powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until translucent, about 3 minutes.
3. Add garlic and cook for an additional minute.
4. Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
5. Add kale and stir to combine with the mushroom mixture.
6. Pour in coconut milk and curry powder; season with salt and pepper.
7. Simmer, covered, for 10-12 minutes or until kale is tender.
8. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 20-22 minutes
Kale and Mushroom Shepherd’s Pie
A twist on the classic comfort food, this recipe combines the earthy flavors of mushrooms and kale with the warmth of a traditional shepherd’s pie.
Ingredients:
– 1 bunch of curly kale, stems removed and chopped
– 1 cup of mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons of olive oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 teaspoon of dried thyme
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
– 1 cup of mashed potatoes
– 1/4 cup of grated cheddar cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic; cook until the onion is translucent.
3. Add the mushrooms and thyme; cook until the mushrooms release their liquid and start to brown.
4. Stir in the chopped kale and cook until wilted. Season with salt and pepper.
5. Transfer the mixture to a 9×13 inch baking dish.
6. Top with mashed potatoes and sprinkle with grated cheese.
7. Bake for 25-30 minutes, or until the potatoes are golden brown.
Cooking Time: 35-40 minutes
Kale and Mushroom Frittata
Start your day with a nutritious breakfast that combines the earthy flavors of kale and mushrooms in a crispy, egg-based dish. This recipe is perfect for a quick brunch or a satisfying morning meal.
Ingredients:
– 6 eggs
– 1 cup kale leaves, chopped
– 1/2 cup sliced mushrooms (such as cremini or shiitake)
– 1 small onion, diced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until they release their moisture and start to brown (about 3-4 minutes).
3. Add the chopped onion and cook for an additional minute.
4. Pour in the whisked eggs and cook until the edges start to set (about 2-3 minutes).
5. Stir in the chopped kale leaves and season with salt and pepper.
6. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is set and golden brown.
7. Remove from the oven and sprinkle with shredded cheddar cheese (if using). Let it cool slightly before serving.
Cooking Time: 20-22 minutes
Kale and Mushroom Barley Salad
This hearty salad combines the earthy flavors of kale and mushrooms with the nutty goodness of barley, perfect for a quick and satisfying meal or as a side dish.
Ingredients:
– 1 cup cooked barley
– 2 cups curly kale, stems removed and chopped
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked barley, chopped kale, and sliced mushrooms.
2. In a small bowl, whisk together olive oil, apple cider vinegar, and Dijon mustard.
3. Pour the dressing over the salad and toss to combine.
4. Season with salt and pepper to taste.
Cooking Time: 15 minutes
Kale and Mushroom Dumplings
These tender dumplings are packed with the earthy flavors of sautéed kale and mushrooms, making them a perfect side dish or light meal. With just a few ingredients and simple steps, you can enjoy this comforting treat in no time.
Ingredients:
– 1 bunch of curly kale, stems removed and chopped
– 2 cups of mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 tablespoon of olive oil
– 2 cloves of garlic, minced
– 1 teaspoon of soy sauce
– 1/4 cup of all-purpose flour
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
– 1/2 cup of dumpling wrappers (about 20-25 pieces)
– Water for cooking
Instructions:
1. Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
2. Add kale and mushrooms to the skillet. Cook until the vegetables are tender, about 5 minutes.
3. In a small bowl, whisk together soy sauce, flour, salt, and pepper. Stir into the vegetable mixture.
4. Lay a dumpling wrapper on a flat surface. Place 1-2 tablespoons of the filling in the center of the wrapper.
5. Fold the wrapper over the filling to form a triangle or rectangle shape, pressing edges to seal.
6. Cook dumplings in boiling water for about 10 minutes, or until they float to the surface.
Cooking Time: 20-25 minutes
Summary
Get ready to indulge in a world of flavors with these 20 savory kale and mushroom recipes! From creamy pasta dishes to hearty quiches, and from breakfast hashes to vegan tacos, there’s something for everyone. Discover how to sauté kale and mushrooms with garlic butter, or roast them with balsamic glaze. Learn how to make stuffed portobello caps, lentil soup, risotto, gnocchi bake, and more. Whether you’re a vegetarian, vegan, or just looking for new inspiration in the kitchen, these recipes are sure to delight your taste buds.
