10 Mouthwatering Mushroom Kale Recipes

Mushroom Kale Frittata: A Scrumptious Breakfast

A hearty frittata packed with mushrooms, kale and cheese is a delicious way to start your day.This recipe combines 6-8 eggs with 1/2 cup milk or cream, salt and pepper. Whip the eggs and milk together, then stir in 1 cup chopped kale, 1 cup sliced mushrooms,1/2 cup shredded cheese such as cheddar or Gruyere, and any additional fillings such as diced ham or sun-dried tomatoes.Preheat the broiler, then melt 1 tablespoon of butter in a large ovenproof skillet (cast iron works well) over medium heat. Pour in the egg mixture and stir frequently as it cooks, using a spatula to gently push the eggs from the edge into the center, so the uncooked egg runs underneath.

Once the bottom is set but the top is still runny, place the skillet under the preheated broiler for 2 to 3 minutes, until the frittata is mostly set. Remove from the oven, sprinkle with more cheese if desired, and let stand for 5 minutes. Cut into wedges and serve. The combination of mushrooms, kale and cheese provides protein to keep you satisfied all morning.

Kale and Mushroom Lasagna: A Hearty Meal

Lasagna is an Italian dish consisting of layers of broad noodle-like pasta sheets (lasagna), cheese and meat filling, which are the basis for the dish. Traditionally, lasagna sheets are alternated with layers of béchamel sauce and parmesan cheese. This recipe transforms the classic beef lasagna into a vegetarian dish by using mushrooms and kale for the filling.

To make a kale and mushroom lasagna, you will need the following ingredients:

• 1 pound lasagna noodles
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 8 ounces cremini mushrooms, sliced
• 1 bunch kale, stemmed and chopped
• 1 (15 ounce) container ricotta cheese
• 1 egg
• 1 teaspoon Italian seasoning
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups béchamel sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese

Saute the garlic, onion, mushrooms and kale in olive oil until softened. Season with salt and pepper. Mix the ricotta, egg and spices in a bowl.

To assemble the lasagna, spread 1/2 cup béchamel sauce over the bottom of a 9×13-inch baking dish. Place 3 cooked noodles in a single layer over the sauce. Spread 1/3 of the ricotta mixture, then 1/3 of the mushroom-kale mixture over the noodles. Top with 1/3 of the mozzarella and parmesan. Repeat layers twice more. Spread remaining béchamel over the top and sprinkle with remaining mozzarella and parmesan.

Cover with foil and bake at 350 F for 30 minutes. Uncover, and continue baking 15 more minutes until bubbly. Let stand 10 minutes, then cut and serve. This lasagna can feed a crowd and is perfect for potlucks or family dinners. The hearty layers of noodles, cheese and vegetables are comforting and satisfying.

Spicy Mushroom and Kale Soup: A Perfect Winter Warmer

A creamy soup spiced up with chili and cumin is perfect for cold winter nights. Sautéed mushrooms and kale provide substance, while coconut milk adds richness without needing heavy cream.

To make the soup, you will need:

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 onion, diced
• 8 ounces cremini mushrooms, sliced
• 1 bunch kale, stemmed and chopped
• 1 (15 ounce) can coconut milk
• 4 cups vegetable broth
• 1 tablespoon chili paste (such as sambal oelek)
• 1 teaspoon ground cumin
• Salt and pepper to taste

Heat the olive oil in a pot over medium heat. Add the garlic and onion and sauté until translucent, about 5 minutes. Add the mushrooms and kale and cook, stirring occasionally, until the mushrooms release their liquid, about 10 minutes.

Add the coconut milk, broth, chili paste, cumin, salt and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.

Puree about half the soup to thicken and give the broth a creamy texture. Use an immersion blender, or blend portions of the soup in batches in a blender, careful not to splatter the hot liquid.

Simmer the soup for a few more minutes to blend the flavors. Check seasoning and add more salt, pepper or chili paste to taste. Ladle into bowls and enjoy! The heat from the chili paste will warm you from the inside out, while the coconut milk provides a silky richness without needing heavy cream. Mushrooms and kale also pack in lots of nutrition, for a healthy and satisfying meal.

This soup is ideal for cold winter nights and feeds 4-6 people. For a heartier meal, serve topped with roasted chickpeas, avocado, bread or a noodle like udon or somen. The flavors develop further overnight, so leftovers are even better the next day.

Mushroom and Kale Stroganoff: A Comforting Classic

Beef stroganoff is a Russian dish of sautéed beef served in a sauce with sour cream. This recipe makes a vegetarian version using mushrooms and kale in place of the beef. Egg noodles or rice are ideal for absorbing the creamy sauce.

To make mushroom and kale stroganoff, you will need:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 1/2 pounds cremini mushrooms, sliced
• 1 bunch kale, stemmed and chopped
• 2 tablespoons flour
• 2 cups vegetable broth
• 1/2 cup sour cream
• 2 tablespoons Dijon mustard
• Salt and black pepper to taste
• Cooked egg noodles or rice for serving

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the mushrooms and kale and cook, stirring occasionally, until the mushrooms release their liquid, about 10 minutes.

Whisk the flour into the broth, then add to the skillet along with the sour cream, mustard, salt and pepper.

Bring to a simmer, then reduce heat and cook, stirring frequently, until the sauce has thickened, about 5 minutes.

Serve the mushroom and kale stroganoff over egg noodles or rice. The egg noodles or rice will soak up the creamy sauce, while the mushrooms and kale provide protein and vegetables. This classic comfort food is perfect for a cozy dinner on a chilly evening. Mushroom and kale stroganoff can be prepared ahead and reheated, which means easy leftovers.

Though traditionally made with beef, mushrooms and kale make a hearty substitute, resulting in a dish that is comforting yet vegetarian and balanced. The combination of mushrooms, kale and a creamy mustard sauce gives this stroganoff lots of flavor. Serve with a simple salad for a complete, satisfying meal.

Easy Mushroom and Kale Quesadilla: A Tasty Snack

A quesadilla stuffed with mushrooms, kale and cheese makes a quick, satisfying snack or light lunch. Warm and melty cheese complements the earthy mushrooms and kale, wrapped in a crisp tortilla.

To make mushroom and kale quesadillas, you will need:

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 1 bunch kale, stemmed and chopped
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• Salt and pepper to taste
• 1 cup shredded cheese such as cheddar or Monterey Jack
• 4 large flour tortillas
• Cooking spray

Heat the olive oil in a skillet over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the mushrooms and kale and cook, stirring occasionally, until the mushrooms release their liquid, about 10 minutes. Season with chili powder, cumin, salt and pepper. Transfer to a bowl and stir in the cheese.

Spray one side of 2 tortillas with cooking spray. Place them sprayed-side down on a work surface. Spread the mushroom and kale filling over one half of each tortilla. Fold the bare half over the filling and press firmly to seal.

Heat a skillet, preferably nonstick, over medium heat. Add one quesadilla and cook until the bottom is lightly browned, about 2 minutes. Carefully flip and cook until the other side is also browned and the cheese is melted, another 1 to 2 minutes. Transfer to a plate and repeat with the remaining quesadilla.

Cut the quesadillas into wedges and serve immediately. The combination of mushrooms, kale and cheese provides lots of nutrition for a snack. Chili and cumin add spice and flavor, while the melted cheese helps bind all the fillings together in the warm tortilla.

These quesadillas are easy to make ahead and reheat, or double the recipe to have leftovers on hand for snacks during the week. Serve topped with salsa, guacamole, Greek yogurt or sour cream. A salad turns this into a full, balanced meal.

Creamy Mushroom and Kale Risotto: A Decadent Delight

Risotto is a creamy Italian rice dish cooked in broth until it reaches a creamy consistency. Folding in mushrooms, kale and parmesan cheese transforms a simple risotto into a decadent vegetarian delight.

To make creamy mushroom and kale risotto, you will need:

• 2 tablespoons olive oil, divided
• 1 onion, diced
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 1 bunch kale, stemmed and chopped
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 to 5 cups vegetable broth, heated
• 1/2 cup grated parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste

Heat 1 tablespoon olive oil in a pot over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the mushrooms and kale and cook, stirring occasionally, until the mushrooms release their liquid, about 10 minutes. Transfer to a bowl and set aside.

Add the remaining 1 tablespoon olive oil to the pot. Add the rice and stir to coat with oil. Add the wine and simmer until evaporated.

Add 1 cup broth and simmer, stirring frequently, until the liquid is nearly absorbed. Continue adding broth 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next.

Stir in the mushroom and kale mixture, parmesan, butter, salt and pepper. The rice should be creamy but still firm to the bite, usually taking 20 to 25 minutes total cooking time. Remove from heat, cover and let stand 2 minutes. Fluff with a fork and serve immediately.

The Arborio rice simmers in broth until rich and creamy, and then folded through with mushrooms, kale and cheese. Nutritional yeast can be substituted for the parmesan to make this dish vegan. Risotto is ideal for a decadent side dish or light main course. Serve topped with lemon zest, pine nuts or truffle oil for extra flavor.

Kale and Mushroom Stuffed Chicken: A Healthy Dinner

Chicken breasts stuffed with a mushroom and kale filling make a balanced and nutritious weeknight dinner. The chicken provides lean protein, while the stuffing adds lots of vegetables, herbs and cheese.

To make kale and mushroom stuffed chicken, you will need:

• 4 boneless, skinless chicken breast halves
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 1 bunch kale, stemmed and chopped
• 1 cup panko bread crumbs
• 1/2 cup shredded cheese such as provolone or fontina
• 1 egg, beaten
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried oregano
• Salt and pepper to taste

Heat the olive oil in a skillet over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the mushrooms and kale and cook, stirring occasionally, until the mushrooms release their liquid, about 10 minutes. Transfer to a bowl.

Add the bread crumbs, cheese, egg, parsley, oregano, salt and pepper to the vegetables and mix well.

Cut a pocket into the thickest part of each chicken breast. Stuff each pocket with one quarter of the mushroom and kale mixture. Seal the opening with toothpicks to enclose the filling.

Place the stuffed chicken breasts in a baking dish and bake at 400 F until the chicken is cooked through and reaches an internal temperature of 165 F, about 30 minutes. Let rest for 5 minutes, then remove toothpicks and serve.

The mushroom and kale stuffing adds lots of nutrition to the lean chicken. Cheese helps bind all the vegetables together and melt into the stuffing. This balanced meal of protein, vegetables and whole grains is perfect for a healthy weeknight dinner. Serve with sides like rice, potatoes or quinoa and a simple salad.

Leftovers can be refrigerated for up to 3 days. The chicken is also delicious served cold, perfect for packed lunches. Double the recipe to have leftovers or serve a crowd.

Garlicky Mushroom and Kale Spaghetti: A Quick and Easy Meal

Spaghetti tossed in a garlicky mushroom and kale sauce makes a quick, budget-friendly and vegan-friendly weeknight meal. Lemon juice adds freshness to the earthy mushrooms and kale.

To make garlicky mushroom and kale spaghetti, you will need:

• 1 pound spaghetti
• 3 tablespoons olive oil, divided
• 6 cloves garlic, minced
• 1 onion, diced
• 1 1/2 pounds cremini mushrooms, sliced
• 1 bunch kale, stemmed and chopped
• 1/4 cup vegetable broth
• 2 tablespoons lemon juice
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley (optional)

Bring a pot of salted water to a boil. Cook the spaghetti according to package directions; drain, reserving some of the cooking water.

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add half the garlic and the onion and sauté until the onion is translucent, about 5 minutes.

Add the mushrooms and kale and cook, stirring occasionally, until the mushrooms release their liquid, about 10 minutes.

Add the broth, lemon juice, red pepper flakes, salt and pepper and remaining garlic. Simmer until slightly reduced, about 5 minutes.

Remove from the heat and stir in the remaining 1 tablespoon olive oil and parsley (if using). Add the sauce to the cooked spaghetti and toss to combine, adding a splash of the reserved cooking water as needed to create a creamy sauce.

The earthy mushrooms and kale pair well with the lemon and garlic in this healthy, vegan pasta dish. Red pepper flakes add heat, while olive oil contributes richness and moisture. This quick, budget-friendly meal is perfect for feeding a crowd or enjoying leftovers all week.

For extra nutrition, add white beans, sun-dried tomatoes or nutritional yeast. A simple salad and garlic bread make it a complete Italian-inspired dinner. Leftovers can be refrigerated for up to 3 days; the flavors develop as it sits.