Are you looking to add some excitement to your meal routine? Look no further! This collection of 20 delicious kale and mushroom recipes will inspire you to get creative in the kitchen. From comforting pasta dishes to savory stir-fries, these flavorful combinations are sure to please even the pickiest eaters. Kale’s mild, earthy flavor pairs perfectly with the rich, meaty taste of mushrooms, making them a match made in culinary heaven.
In this article, we’ll dive into a variety of recipes that showcase the versatility and nutritional benefits of kale and mushrooms. Whether you’re a vegetarian or just looking for new ideas to add some healthy variety to your diet, these recipes are sure to become fast favorites. So let’s get cooking!
Creamy Kale and Mushroom Pasta
This recipe combines the earthy flavors of mushrooms and kale with a rich and creamy pasta dish, perfect for a cozy night in.
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 cloves garlic, minced
– 1/4 cup heavy cream
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high. Add mushrooms and cook until tender, about 5 minutes.
3. Add garlic and cook for an additional minute.
4. Stir in chopped kale and cook until wilted, about 2-3 minutes.
5. Pour in heavy cream and stir to combine with mushroom-kale mixture. Simmer for 1-2 minutes or until slightly thickened.
6. Combine cooked pasta, reserved pasta water, and creamy mushroom-kale sauce. Season with salt and pepper to taste.
7. Serve hot, topped with grated 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 delicious and nutritious side dish perfect for any meal.
Ingredients:
– 2 cups curly kale leaves, stems removed
– 1 cup sliced cremini mushrooms
– 4 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.
2. Add the mushrooms and cook until they release their moisture and start to brown (about 3-4 minutes).
3. Add the garlic and cook for an additional minute, stirring constantly to prevent burning.
4. Add the kale leaves in batches, if necessary, and cook until wilted and tender (about 5-6 minutes per batch).
5. Remove from heat and stir in the remaining 1 tablespoon of butter until melted.
6. Season with salt and pepper to taste.
Cooking Time: 15-18 minutes
Kale and Mushroom Stuffed Bell Peppers
A flavorful and nutritious recipe that combines the earthy taste of mushrooms with the nutty flavor of kale, all wrapped up in a crunchy bell pepper.
Ingredients:
– 4 large bell peppers, any color
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups curly kale, stems removed and chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup cooked brown rice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, heat olive oil over medium-high. Add mushrooms, onion, and garlic; cook until tender, about 5 minutes.
4. Add kale to the skillet and cook until wilted, about 2-3 minutes.
5. Stuff each bell pepper with the mushroom-kale mixture, followed by cooked brown rice.
6. Cover baking dish with aluminum foil and bake for 30 minutes.
7. Remove foil and bake an additional 10-15 minutes, or until bell peppers are tender.
Cooking Time: 40-45 minutes
Roasted Kale and Mushroom Quiche
This quiche combines the earthy flavors of roasted kale and mushrooms with a flaky crust, perfect for a breakfast or brunch gathering.
Ingredients:
– 1 9-inch pie crust
– 2 cups kale, stems removed and chopped
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 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 in a 9-inch tart pan.
3. In a large skillet, heat the olive oil over medium-high. Add the onion and garlic; cook until softened.
4. Add the mushrooms and kale to the skillet; cook until the vegetables are tender and caramelized.
5. Whisk together the eggs, heavy cream, salt, and pepper.
6. Pour the egg mixture into the pie crust, followed by the roasted vegetable mixture.
7. Top with grated cheese and bake for 35-40 minutes or until the quiche is set.
Cooking Time: 35-40 minutes
Kale and Mushroom Lentil Stew
Warm up with a hearty and nutritious stew that combines the earthy flavors of mushrooms and lentils with the tender crunch of kale. This comforting dish is perfect for a chilly evening or a quick weeknight meal.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 8 oz mushrooms (such as cremini, shiitake, or a combination), 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. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, mushrooms, and thyme. Cook until the mushrooms release their moisture and start to brown, about 5-7 minutes.
3. Add the lentils, water or broth, and chopped kale. Bring to a boil, then reduce heat 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
Spicy Kale and Mushroom Stir-Fry
A flavorful and nutritious stir-fry that combines the earthy sweetness of mushrooms with the bold, spicy kick of kale.
Ingredients:
– 1 bunch curly kale, stems removed and chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon soy sauce
– 1/2 teaspoon red pepper flakes (adjust to taste)
– Salt and pepper, to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the mushrooms and cook until they release their liquid and start to brown, about 3-4 minutes.
3. Add the garlic and cook for 1 minute, stirring constantly.
4. Add the kale and red pepper flakes; stir-fry until the kale is tender but still crisp, about 5-6 minutes.
5. Season with soy sauce, salt, and pepper to taste.
Cooking Time: 12-15 minutes
Kale and Mushroom Breakfast Hash
Start your day off right with this hearty breakfast hash that combines the earthy flavors of kale and mushrooms with crispy potatoes and a runny egg. This dish 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
– 4 eggs
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss together kale, mushrooms, potatoes, onion, and garlic.
3. Drizzle with olive oil and season with salt and pepper.
4. Spread mixture on a baking sheet and roast for 20-25 minutes, or until potatoes are tender and golden brown.
5. Crack in eggs and continue roasting for an additional 5-7 minutes, or until whites are set.
6. Serve hot and enjoy!
Cooking Time: 30-35 minutes
Cheesy Kale and Mushroom Casserole
This comforting casserole combines the earthy flavors of kale and mushrooms with a rich, cheesy sauce for a satisfying vegetarian main dish. Perfect for a cozy night in!
Ingredients:
– 1 bunch of curly kale, stems removed and discarded, leaves chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1 cup cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté mushrooms, onion, and garlic in olive oil until tender.
3. Add chopped kale and cook until wilted.
4. In a separate bowl, mix cream and grated cheese.
5. Grease a 9×13-inch baking dish with butter or cooking spray.
6. Layer casserole: mushrooms and kale mixture, then cream and cheese sauce.
7. Top with additional grated cheese (optional).
8. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Kale and Mushroom Risotto
A creamy and flavorful Italian-inspired dish that combines the earthy taste of mushrooms with the nutritious benefits of kale.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups curly kale, stems removed and discarded, leaves chopped
– 1/4 cup white wine (optional)
– 1 tablespoon butter
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until translucent, about 3 minutes.
3. Add mushrooms and cook until tender, about 5 minutes.
4. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Add wine (if using) and stir to combine.
6. Add warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
7. After 20-25 minutes of cooking, add chopped kale and stir until wilted.
8. Stir in butter and season with salt and pepper to taste.
9. Serve hot, topped with grated Parmesan cheese (if desired).
Cooking Time: Approximately 25-30 minutes.
Kale and Mushroom Vegan Burgers
Elevate your vegan burger game with this flavorful and nutritious recipe that combines the earthy taste of mushrooms with the nutritional powerhouse of kale. Perfect for a quick weeknight dinner or a weekend BBQ.
Ingredients:
– 1 cup cooked kale, chopped
– 1/2 cup cooked mushrooms (such as cremini or shiitake), finely chopped
– 1/4 cup rolled oats
– 1/4 cup vegan breadcrumbs
– 1 tablespoon tomato paste
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat a non-stick skillet or grill over medium-high heat.
2. In a large bowl, combine kale, mushrooms, oats, breadcrumbs, tomato paste, smoked paprika, salt, and pepper. Mix well.
3. Using your hands, shape the mixture into 4-6 patties, depending on desired size.
4. Place patties in the skillet or grill and cook for 3-4 minutes per side, until golden brown and crispy.
5. Serve on a bun with your favorite toppings.
Cooking Time: 12-15 minutes
Kale and Mushroom Soup with Coconut Milk
This vibrant and flavorful soup is a perfect blend of earthy mushrooms, nutritious kale, and rich coconut milk. A delicious and comforting meal that’s ready in under an hour.
Ingredients:
– 2 tablespoons olive oil
– 1 small onion, diced
– 3 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 4 cups kale leaves, stems removed and chopped
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the mushrooms and cook until they release their liquid and start to brown, about 8 minutes.
4. Add the kale and vegetable broth. Bring to a boil, then reduce the heat and simmer for 10 minutes.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 35-40 minutes
Kale and Mushroom Flatbread Pizza
Elevate your pizza game with this flavorful and healthy flatbread, topped with sautéed kale and earthy mushrooms.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 1 cup warm water
– 1/2 cup chopped fresh kale leaves
– 1/2 cup sliced cremini mushrooms
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large mixing bowl, combine flour, salt, and olive oil.
3. Gradually add warm water to form a dough. Knead for 5 minutes.
4. Roll out the dough into a thin circle, about 12 inches in diameter.
5. Brush the edges with a little water.
6. Top the dough with sautéed kale, mushrooms, garlic, and Parmesan cheese.
7. Season with salt and pepper to taste.
8. Bake for 15-20 minutes or until crust is golden brown.
Cooking Time: 15-20 minutes
Kale and Mushroom Tacos with Avocado Crema
Get ready to elevate your taco game with this flavorful and nutritious recipe! Tender kale, sautéed mushrooms, and creamy avocado crema come together in perfect harmony.
Ingredients:
– 1 bunch of curly kale, stems removed and chopped
– 1 cup of mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons of olive oil
– 1 small onion, diced
– 1 clove of garlic, minced
– 1 teaspoon of cumin
– Salt and pepper, to taste
– 8-10 corn tortillas
– Avocado Crema (see below)
– Optional toppings: sliced radishes, diced tomatoes, shredded cheese, cilantro
Instructions:
1. Heat olive oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add mushrooms; cook until tender, about 5 minutes.
4. Add chopped kale; cook until wilted, about 3-4 minutes.
5. Season with cumin, salt, and pepper.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos by spooning the kale-mushroom mixture onto a tortilla and topping with Avocado Crema.
Avocado Crema:
– 2 ripe avocados, mashed
– 1 lime, juiced
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
Combine all ingredients in a bowl until smooth. Refrigerate for up to 24 hours.
Cooking Time: 20-25 minutes
Kale and Mushroom Shepherd’s Pie
This recipe combines the earthy flavors of kale and mushrooms with the comfort of a classic shepherd’s pie. Perfect for a chilly evening or a satisfying lunch, this dish is sure to become a new favorite.
Ingredients:
– 1 bunch curly kale, stems removed and chopped
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup mashed potatoes
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté mushrooms, onion, and garlic in olive oil until tender.
3. Add chopped kale and vegetable broth; cook until kale is wilted.
4. Season with thyme, salt, and pepper.
5. Transfer mixture to a 9×13-inch baking dish.
6. Top with mashed potatoes.
7. Bake for 25-30 minutes or until potatoes are golden brown.
Cooking Time: 35-40 minutes
Kale and Mushroom Frittata
A breakfast or brunch favorite gets a flavorful boost with the addition of sautéed kale and mushrooms.
Ingredients:
– 6 eggs
– 1 cup chopped kale, stems removed
– 1 cup sliced mushrooms (button or cremini)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: 1/4 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add mushrooms and cook until softened, about 3-4 minutes.
3. Add chopped kale to the skillet and cook until wilted, about 2-3 minutes.
4. In a bowl, whisk together eggs and a pinch of salt. Pour egg mixture over the mushroom-kale mixture in the skillet.
5. Cook for 1-2 minutes or until edges start to set.
6. Transfer the skillet to the preheated oven and bake for 12-15 minutes or until the frittata is cooked through and golden brown.
Cooking Time: 20-22 minutes
Kale and Mushroom Dumplings in Broth
A hearty and comforting soup that combines the earthy flavors of mushrooms and kale with tender dumplings, all in a rich chicken broth. Perfect for a cozy evening meal.
Ingredients:
– 1 bunch of curly kale, stems removed and chopped
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 4 cups chicken broth
– 2 tablespoons all-purpose flour
– 2 teaspoons salt
– 1/4 teaspoon black pepper
– 2 eggs
– 2 cups dumpling mix (or 1 cup all-purpose flour and 1/2 cup cornstarch)
Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes.
2. Add the sliced mushrooms and minced garlic; cook until the mushrooms release their liquid and start to brown, about 5-6 minutes.
3. Add the chopped kale and chicken broth; bring to a boil, then reduce heat and simmer for 10-12 minutes or until the kale is tender.
4. In a small bowl, whisk together the flour, salt, and pepper. Add the eggs and mix until smooth.
5. Bring the dumpling mixture to a boil, then cover and cook for 8-10 minutes or until the dumplings are cooked through.
Cooking Time: Approximately 25-30 minutes
Kale and Mushroom Stuffed Portobello Caps
A flavorful vegetarian dish that combines the earthy taste of portobello mushrooms with the nutritional benefits of kale and cheese.
Ingredients:
– 4 large portobello mushrooms, stems removed and caps cleaned
– 2 cups curly kale, stems removed and chopped
– 1/2 cup grated cheddar cheese
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: 1/4 cup breadcrumbs for added crunch
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium-high heat. Add the chopped kale and cook until wilted, about 3-4 minutes.
3. In a separate pan, sauté the mushrooms in a little bit of oil until they release their moisture and start to brown.
4. Stuff each mushroom cap with a spoonful of the cooked kale mixture, followed by a sprinkle of cheddar cheese.
5. Season with salt, pepper, and garlic (if using).
6. Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake for 15-20 minutes or until the cheese is melted and bubbly.
Cooking Time: 20 minutes
Kale and Mushroom Grain Bowl with Tahini Dressing
This hearty grain bowl combines nutty farro with sautéed mushrooms, crispy kale, and a creamy tahini dressing. Perfect for a quick and nutritious meal or lunch.
Ingredients:
– 1 cup cooked farro
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 4 cups curly kale, stems removed and discarded, leaves torn
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 2 tablespoons tahini
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Cook farro according to package instructions.
2. In a large skillet, heat olive oil over medium-high. Add mushrooms and cook until tender, about 3-4 minutes.
3. Add garlic and kale to the skillet. Cook, stirring occasionally, until kale is crispy, about 5 minutes.
4. In a small bowl, whisk together tahini, lemon juice, salt, and pepper.
5. To assemble bowls, place cooked farro in a bowl, top with sautéed mushrooms and kale. Drizzle with tahini dressing.
Cooking Time: 20-25 minutes
Kale and Mushroom Spring Rolls with Peanut Sauce
Elevate your snack game with these crispy and flavorful spring rolls filled with sautéed kale and mushrooms, served with a creamy peanut sauce for dipping.
Ingredients:
– 1 package of spring roll wrappers (usually found in the produce section)
– 2 cups of chopped kale
– 1 cup of sliced mushrooms (such as cremini or shiitake)
– 2 cloves of garlic, minced
– 1 tablespoon of soy sauce
– 1 tablespoon of sesame oil
– Salt and pepper to taste
– Peanut butter, creamy natural peanut butter, or homemade peanut sauce for serving
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Add the chopped kale and cook until wilted, about 3-4 minutes.
3. Add the sliced mushrooms and minced garlic; cook until the mushrooms release their moisture and start to brown, about 5 minutes.
4. In a separate pan or wok, heat 1 tablespoon of sesame oil over medium heat.
5. Place a spring roll wrapper in the pan and add about 1/4 cup of the kale-mushroom mixture onto the center of the wrapper.
6. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up to form a tight cylinder.
7. Repeat with remaining wrappers and filling.
8. Serve warm with peanut butter or your favorite dipping sauce.
Cooking Time: 15-20 minutes
Kale and Mushroom Panini with Pesto
Elevate your panini game with this flavorful combination of sautéed kale, earthy mushrooms, and creamy pesto.
Ingredients:
– 1 baguette
– 2 cups curly kale, stems removed and discarded, leaves chopped
– 1 cup mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup pesto
– Salt and pepper, to taste
– 2 slices mozzarella cheese (optional)
Instructions:
1. Preheat a panini press or grill to medium-high heat.
2. In a large skillet, heat the olive oil over medium. Add the garlic and cook for 1 minute.
3. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add the chopped kale and cook until wilted, about 3-4 minutes.
5. Butter the baguette slices on both sides.
6. Assemble the panini by spreading pesto on one slice, then topping with the mushroom-kale mixture and mozzarella cheese (if using).
7. Place the other baguette slice on top and press in the panini press or grill for 2-3 minutes, until crispy and melty.
Cooking Time: 10-12 minutes
Summary
Get ready to indulge in a flavorful culinary journey with these 20 kale and mushroom recipes! From comforting pasta dishes like Creamy Kale and Mushroom Pasta, to savory stir-fries like Spicy Kale and Mushroom Stir-Fry, there’s something for everyone. Enjoy stuffed bell peppers, quiches, stews, burgers, and more – all featuring the nutritious duo of kale and mushrooms. Whether you’re a vegetarian, vegan, or simply looking for healthy meal ideas, these recipes will satisfy your cravings while nourishing your body. Explore the variety of flavors and textures in this article!
