ROASTED PORTOBELLOS WITH KALE
65
This vegetarian lunch features meaty portobello
mushrooms and kale, a super food that has
more iron per calorie than beef.
Serves: 2
Serving Size: 17 oz
Prep Time: 10 minutes
Inactive: 30 minutes
Cook: 30 minutes
TOTAL: 1 hour
Ingredients:
• 1/4 cup apple cider vinegar
• 1 tablespoon honey
• 4 cloves garlic, divided
• 2 tablespoons extra-virgin olive oil, divided
• Coarse salt and freshly ground black pepper
• 4 stemmed portobello mushrooms
• 1/2 thinly sliced red onion
• Pinch red pepper flakes
• 6 cups thinly sliced kale
Instructions:
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.
Nutritional Value:
Calories: 300
Fat: 16.3 g
Cholesterol: 0 mg
Sodium: 89 mg
Carbohydrates: 34.2 g
Dietary Fiber: 6.3 g
Sugars: 10.3 g
Protein: 10.1 g
300
CALORIES
per serving
per serving
Weight Watchers
8
PointsPlus
value
®