Get ready to elevate your cooking game with these 20 mouthwatering kale and mushroom recipes! Whether you’re a vegetarian, vegan, or just looking for some delicious ways to incorporate more greens into your diet, we’ve got you covered. Kale and mushrooms are a match made in heaven – their earthy flavors complement each other perfectly, making them a great combination for soups, salads, pasta dishes, and so much more.
In this article, we’ll be sharing 20 savory recipes that feature kale and mushrooms as the star ingredients. From classic comfort foods to innovative twists on familiar dishes, you’re sure to find something that suits your taste buds. So without further ado, let’s dive into these incredible recipes!
Creamy Kale and Mushroom Pasta
This hearty pasta dish combines the earthy flavors of mushrooms and kale with a rich and creamy sauce, making it a perfect comfort food for any occasion. With just a few simple ingredients and steps, you can create a satisfying and flavorful meal.
Ingredients:
– 8 oz pasta (linguine or fettuccine work well)
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups curly kale, stems removed and chopped
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high. Add mushrooms and cook until tender, about 3-4 minutes.
3. Add chopped onion and garlic to the skillet and cook for an additional minute.
4. Stir in kale and cook until wilted, about 2-3 minutes.
5. Pour in heavy cream and stir until sauce thickens slightly. Season with salt and pepper to taste.
6. Combine cooked pasta and creamy kale mixture. Top with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Garlic Butter Sautéed Kale and Mushrooms
A flavorful and nutritious side dish that’s perfect for any occasion. This recipe combines the earthy sweetness of kale with the savory richness of mushrooms, all tied together with a hint of garlic butter.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves coarsely chopped
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter
– Salt and pepper to taste
Instructions:
1. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped kale and cook until wilted, about 3-4 minutes.
2. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
3. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
4. Stir in the remaining tablespoon of butter until melted and combined with the kale and mushrooms.
5. Season with salt and pepper to taste.
Cooking Time: 12-15 minutes
Kale and Mushroom Stuffed Portobello Caps
A savory and nutritious recipe that combines the earthy flavors of mushrooms with the nutritional benefits of kale.
Ingredients:
– 4 large portobello mushroom caps
– 2 cups curly kale, stems removed and chopped
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the kale and cook until wilted, about 3-4 minutes. Season with salt and pepper.
3. In a separate pan, sauté the mixed mushrooms and garlic until tender.
4. Stuff each portobello cap with the kale mixture, followed by the mushroom mixture.
5. Sprinkle with cheddar cheese (if using).
6. Place the stuffed caps on a baking sheet and bake for 15-20 minutes or until the filling is heated through and the mushrooms are tender.
Cooking Time: 15-20 minutes
Roasted Kale and Mushroom Quiche
Roasted Kale and Mushroom Quiche: A savory twist on a classic quiche recipe, featuring roasted kale and earthy mushrooms in a flaky crust.
Ingredients:
– 1 9-inch pie crust (homemade or store-bought)
– 2 cups curly kale leaves
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1/2 cup grated cheddar cheese
– 1/4 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place it in a 9-inch tart pan.
3. In a large bowl, toss kale with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 10-12 minutes, or until crispy.
4. In a skillet, sauté mushrooms and onion in the remaining 1 tablespoon olive oil until tender. Add garlic and cook for an additional minute.
5. Whisk together eggs, heavy cream, and cheddar cheese. Arrange roasted kale and mushroom mixture on top of the pie crust. Pour egg mixture over the filling.
6. Bake quiche at 375°F (190°C) for 35-40 minutes, or until golden brown.
Cooking Time: 45-50 minutes
Kale and Mushroom Risotto
A creamy and flavorful vegetarian risotto that combines the earthy taste of mushrooms with the nutritional powerhouse of kale.
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 cloves garlic, minced
– 2 cups curly kale, stems removed and leaves coarsely chopped
– 1/4 cup grated Parmesan cheese
– Salt and pepper, to taste
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until translucent, 3-4 minutes.
2. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, 5 minutes.
3. Add Arborio rice; cook for 1 minute, stirring constantly.
4. Warm broth in a separate pot. Add 1/2 cup warmed broth to rice mixture; stir until absorbed. Repeat with remaining broth, adding 1/2 cup at a time, and waiting for liquid to be absorbed before adding more.
5. After 20-25 minutes of cooking, stir in chopped kale. Cook until wilted, about 2 minutes.
6. Remove from heat. Stir in Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Spicy Kale and Mushroom Stir-Fry
Spicy Kale and Mushroom Stir-Fry Recipe
======================================
This recipe combines the earthy flavor of mushrooms with the spicy kick of kale, all wrapped up in a quick and easy stir-fry. Perfect for a weeknight dinner or as a flavorful addition to your next meal prep.
Ingredients:
————
– 1 bunch kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon honey
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
– Cooking oil or non-stick pan spray for stir-frying
Instructions:
————-
1. Heat a large skillet or wok over medium-high heat.
2. Add mushrooms, garlic, soy sauce, rice vinegar, honey, and red pepper flakes. Stir-fry until mushrooms are tender, about 3-4 minutes.
3. Add kale to the pan and stir-fry until wilted, about 1-2 minutes.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with sesame seeds or chopped scallions if desired.
Cooking Time:
————-
– Prep time: 10 minutes
– Cook time: 6-8 minutes
– Total time: 16-18 minutes
Enjoy your Spicy Kale and Mushroom Stir-Fry!
Kale and Mushroom Vegan Tacos
These vegan tacos combine the earthy flavors of sautéed mushrooms and kale with a hint of cumin and chili powder, all wrapped up in a crispy corn tortilla.
Ingredients:
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cups curly kale, stems removed and chopped
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8 corn tortillas
– Vegan sour cream or avocado crema (optional)
Instructions:
1. In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the mushrooms and cook until softened, about 3-4 minutes.
2. Add the onion and garlic to the skillet and cook until the onion is translucent.
3. Add the chopped kale to the skillet and stir until wilted.
4. Season with cumin, chili powder, salt, and pepper.
5. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tacos by spooning the mushroom-kale mixture onto a warmed tortilla.
Cooking Time: About 15 minutes
Cheesy Kale and Mushroom Casserole
A hearty, comforting casserole that combines the earthy flavors of kale and mushrooms with a rich, cheesy sauce.
Ingredients:
– 2 cups curly kale, stems removed and chopped
– 1 cup sliced cremini mushrooms
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 1 1/2 cups whole milk
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion and garlic until softened. Add the mushrooms and cook until they release their moisture and start to brown.
3. Add the chopped kale to the skillet and cook until wilted, about 5 minutes.
4. In a separate saucepan, whisk together the flour and milk. Bring to a simmer over medium heat and cook until thickened.
5. In a greased 9×13-inch baking dish, combine the cooked kale mixture, cheese, and sauce. Stir until well combined.
6. Bake for 25-30 minutes or until the casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Kale and Mushroom Soup with Coconut Milk
This creamy soup is a perfect blend of earthy flavors, featuring tender kale and mushrooms swimming in a rich coconut milk broth. Perfect for a chilly evening or as a nutritious pick-me-up.
Ingredients:
– 2 cups curly kale leaves
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the mushrooms, garlic, cumin, and smoked paprika. Cook, stirring occasionally, until the mushrooms release their liquid and start to brown (about 10 minutes).
3. Add the kale and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the kale is tender.
4. Stir in the coconut milk and season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 40-45 minutes
Kale and Mushroom Breakfast Hash
Start your day with a nutritious and flavorful breakfast hash that combines the earthy flavors of kale and mushrooms with crispy potatoes. This recipe is perfect for a weekend brunch or a quick weeknight meal.
Ingredients:
– 2 cups curly kale, stems removed and chopped
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 large potatoes, peeled and diced
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 tablespoon chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until tender, about 5 minutes.
3. Add the diced onion and garlic to the skillet and cook until the onion is translucent.
4. Add the chopped kale to the skillet and cook until wilted.
5. In a separate pan, cook the diced potatoes in a little oil until golden brown.
6. Combine the cooked mushroom mixture with the potatoes and season with salt, pepper, and parsley.
7. Serve warm and enjoy!
Cooking Time: 30-40 minutes
Balsamic Glazed Kale and Mushrooms
Elevate your dinner routine with this sweet and savory balsamic glazed kale and mushrooms dish, perfect for a weeknight meal or special occasion.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves torn
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup balsamic glaze
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss kale with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 10-12 minutes or until slightly caramelized.
3. In a large skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add mushrooms and cook for 4-5 minutes or until tender.
4. Add garlic to the skillet and cook for an additional minute.
5. Stir in balsamic glaze and cook for 2 minutes or until slightly thickened.
6. Toss roasted kale with mushroom mixture, season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Kale and Mushroom Lentil Stew
This hearty stew is a perfect blend of earthy flavors, with the bitterness of kale balanced by the richness of mushrooms and lentils. It’s a comforting and nutritious meal for a chilly evening.
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 mushrooms (such as cremini or shiitake), sliced
– 2 cups curly kale, stems removed and discarded, leaves coarsely chopped
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, heat the oil over medium-high heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, mushrooms, and thyme. Cook until the mushrooms release their liquid and start to brown, about 8 minutes.
3. Add the lentils, water, and kale. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the lentils are tender.
4. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Kale and Mushroom Stuffed Chicken Breast
Elevate your chicken game with this savory and nutritious recipe that combines the earthy flavors of kale and mushrooms with tender chicken breast. This dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 cups curly kale, stems removed and chopped
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, heat the olive oil over medium-high heat. Add mushrooms and cook until softened, about 3-4 minutes.
3. Add chopped kale and garlic; cook until wilted, about 2-3 minutes.
4. Season with salt and pepper to taste.
5. Butterfly chicken breasts by cutting horizontally and opening like a book.
6. Stuff each breast with the mushroom-kale mixture, dividing it evenly among the four breasts.
7. Place stuffed breasts on a baking sheet lined with parchment paper.
8. Bake for 25-30 minutes or until chicken is cooked through.
Cooking Time: 25-30 minutes
Kale and Mushroom Flatbread Pizza
Elevate your pizza game with this flavorful and nutritious flatbread topped with tender kale and earthy mushrooms.
Ingredients:
– 1 package of flatbread (such as naan or lavash)
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups curly kale, stems removed and leaves torn
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/4 cup shredded mozzarella cheese (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Roll out the flatbread to desired thickness.
3. In a large skillet, heat the olive oil over medium-high. Add mushrooms and cook until tender, about 5 minutes. Add garlic and cook for an additional minute.
4. Arrange kale leaves on one half of the flatbread, leaving a small border around edges.
5. Top with cooked mushroom mixture and sprinkle with mozzarella cheese (if using).
6. Fold the other half of the flatbread over filling to form a half-moon shape.
7. Bake for 12-15 minutes or until crust is golden brown.
Cooking Time: 15-20 minutes
Kale and Mushroom Gnocchi Bake
A hearty, comforting dish that combines the earthy flavors of mushrooms and kale with soft, pillowy gnocchi. Perfect for a cozy night in!
Ingredients:
– 1 package of fresh or frozen gnocchi
– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 cups curly kale leaves, stems removed and chopped
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 1 clove garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook gnocchi according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until translucent, about 3-4 minutes. Add mushrooms and cook until tender, about 5 minutes.
4. Add kale, garlic, salt, and pepper to the skillet. Cook until kale is wilted, about 2-3 minutes.
5. In a large bowl, combine cooked gnocchi, mushroom-kale mixture, and Parmesan cheese. Toss to combine.
6. Transfer the mixture to a baking dish and top with chicken broth. Bake for 20-25 minutes or until golden brown.
Cooking Time: 25-30 minutes
Kale and Mushroom Wild Rice Pilaf
Elevate your meal with this savory pilaf featuring earthy wild rice, tender mushrooms, and nutritious kale. Perfect as a side dish or main course, it’s a hearty and flavorful option for any occasion.
Ingredients:
– 1 cup wild rice
– 2 cups water
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 cups curly kale, stems removed and leaves torn
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Cook wild rice according to package instructions using 2 cups of water.
2. In a large skillet, heat olive oil over medium-high. Add chopped onion and cook until translucent (3-4 minutes).
3. Add sliced mushrooms and cook until they release their liquid and start to brown (5-6 minutes).
4. Stir in torn kale leaves and cook until wilted (1-2 minutes).
5. Combine cooked wild rice with mushroom-kale mixture, and season with thyme, salt, and pepper.
6. Serve hot, garnished with additional thyme if desired.
Cooking Time: 30-35 minutes
Kale and Mushroom Frittata
Start your day with a nutritious breakfast that’s packed with flavor and nutrients. This kale and mushroom frittata is a perfect brunch option that’s easy to make and can be served hot or cold.
Ingredients:
– 6 eggs
– 1 cup chopped kale, stems removed and discarded, leaves coarsely chopped
– 1 cup sliced mushrooms (button or cremini work well)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– 2 tablespoons 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 chopped onion and cook until translucent, about 3-4 minutes.
3. Add the mushrooms and garlic; cook until the mushrooms release their moisture and start to brown, about 5 minutes.
4. Stir in the chopped kale; cook until wilted, about 2-3 minutes.
5. In a large bowl, whisk together the eggs. Season with salt and pepper.
6. Pour the egg mixture over the mushroom-kale mixture in the skillet. Cook for about 30 seconds.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the eggs are set.
Cooking Time: 25-30 minutes
Kale and Mushroom Dumplings in Broth
Nourishing and flavorful, these dumplings are a perfect comfort food. This recipe combines the earthy flavors of mushrooms and kale with tender dumpling goodness.
Ingredients:
– 1 bunch of fresh kale, stems removed and chopped
– 2 cups of mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons of olive oil
– 1 onion, finely chopped
– 4 cups of chicken broth
– 2 tablespoons of all-purpose flour
– 2 teaspoons of salt
– 1/4 teaspoon of black pepper
– 2 tablespoons of vegetable oil
– Dumpling wrappers (homemade or store-bought)
Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent.
2. Add the mushrooms and cook until they release their moisture and start to brown.
3. Add the chopped kale and cook until wilted.
4. In a separate bowl, mix together the chicken broth, flour, salt, and pepper.
5. Bring the broth mixture to a simmer. Carefully add the dumpling wrappers, one by one, to the pot.
6. Cook for 10-12 minutes or until the dumplings float to the surface.
7. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 20-25 minutes
Kale and Mushroom Vegan Lasagna
Elevate your pasta game with this hearty, plant-based lasagna that combines the earthy flavors of kale and mushrooms with creamy vegan cheese. Perfect for a cozy dinner or a special occasion.
Ingredients:
– 1 package vegan lasagna noodles
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cups curly kale, stems removed and chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup vegan ricotta cheese
– 1 cup marinara sauce
– 1/4 cup nutritional yeast
– 1 tsp dried oregano
– Salt and pepper, to taste
– 1 cup dairy-free mozzarella shreds
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, sauté mushrooms, onion, and garlic until tender. Add kale and cook until wilted.
4. In a separate bowl, combine ricotta cheese, marinara sauce, nutritional yeast, oregano, salt, and pepper.
5. Assemble lasagna by spreading a layer of the ricotta mixture, followed by noodles, mushroom-kale mixture, and dairy-free mozzarella shreds. Repeat for 3-4 layers.
6. Bake for 30-35 minutes or until golden brown.
Cooking Time: 35-40 minutes
Kale and Mushroom Stuffed Bell Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the earthy goodness of mushrooms and kale with sweet bell peppers. Perfect for a quick weeknight dinner or a healthy lunch.
Ingredients:
– 4 bell peppers, any color
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups curly kale leaves, stems removed and chopped
– 1 teaspoon cumin
– Salt and pepper to taste
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place in a baking dish.
3. In a large skillet, heat olive oil over medium-high. Add onion and cook until softened, about 5 minutes. Add mushrooms and cook until tender, about 7-8 minutes.
4. Add kale to the skillet and cook until wilted, about 2-3 minutes. Stir in cumin and season with salt and pepper.
5. Stuff each bell pepper with the mushroom-kale mixture and top with shredded cheese (if using).
6. Cover baking dish with aluminum foil and bake for 25 minutes.
7. Remove foil and continue baking for an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 35-40 minutes
Summary
Get ready to elevate your cooking game with these 20 mouth-watering kale and mushroom recipes! From creamy pasta dishes to savory stir-fries, and from hearty casseroles to decadent breakfast hashes, there’s something for everyone. Discover new ways to enjoy the perfect pairing of kale and mushrooms in a variety of cuisines, from Italian to Mexican, and even vegan options. Whether you’re a seasoned chef or a kitchen newbie, these recipes will inspire you to get cooking and savor every bite.
