20 Flavorful Kale and Mushroom Recipes Perfect for Every Season

Are you looking for a way to add some extra nutrition and flavor to your meals? Look no further than kale and mushrooms! These two superfood ingredients are not only delicious together, but they’re also packed with vitamins, minerals, and antioxidants. In this article, we’ll explore 20 flavorful kale and mushroom recipes that are perfect for every season.

From comforting pasta dishes to savory stir-fries, and from hearty soups to decadent quiches, there’s something for everyone in our collection of kale and mushroom recipes. Whether you’re a seasoned chef or a culinary newbie, these recipes are sure to inspire your cooking and leave you feeling satisfied and nourished.

So go ahead, get creative, and start cooking up some delicious kale and mushroom dishes!

Creamy Kale and Mushroom Pasta

A rich and satisfying vegetarian pasta dish that combines the earthiness of mushrooms with the creaminess of kale and Parmesan cheese. Perfect for a cozy night in or a quick weeknight dinner.

Ingredients:

– 12 oz pasta of your choice
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cups curly kale, stems removed and discarded, leaves coarsely chopped
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a large skillet, sauté mushrooms and garlic over medium-high heat until tender, about 5 minutes.
3. Add chopped kale to the skillet and cook until wilted, about 2-3 minutes.
4. Whisk together flour and broth in a small bowl. Pour into the skillet and stir to combine.
5. Reduce heat to low and simmer for 5 minutes or until sauce thickens slightly.
6. Stir in heavy cream and thyme. Season with salt and pepper to taste.
7. Combine cooked pasta, mushroom-kale mixture, and Parmesan cheese (if using). Serve hot.

Cooking Time: Approximately 20-25 minutes.

Garlic Butter Sautéed Kale and Mushrooms

This recipe is a flavorful and nutritious side dish that combines the earthy taste of kale with the richness of garlic butter and sautéed mushrooms. Perfect for a weeknight dinner or as a accompaniment to your favorite main course.

Ingredients:

– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 tablespoon unsalted butter
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– Salt and pepper to taste
– Freshly ground nutmeg to taste (optional)

Instructions:

1. Heat the butter in a large skillet over medium-high heat.
2. Add the garlic and sauté for 30 seconds until fragrant.
3. Add the mushrooms and cook, stirring occasionally, for 4-5 minutes or until they release their moisture and start to brown.
4. Add the kale to the skillet and stir to combine with the mushroom mixture.
5. Cook, stirring frequently, for an additional 2-3 minutes or until the kale is tender but still crisp.
6. Season with salt, pepper, and nutmeg (if using).
7. Serve hot.

Cooking Time: 10-12 minutes

Kale and Mushroom Stuffed Bell Peppers

A flavorful and nutritious vegetarian dish that combines the sweetness of bell peppers with the earthiness of mushrooms and kale. Perfect for a quick and easy dinner or lunch.

Ingredients:

– 4 bell peppers, any color
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups curly kale, stems removed and chopped
– 2 cloves garlic, minced
– 1/2 cup cooked rice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup grated cheddar cheese

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large skillet, sauté mushrooms and garlic until tender. Add kale and cook until wilted.
4. Mix cooked rice with mushroom-kale mixture.
5. Stuff each bell pepper with the rice mixture and drizzle with olive oil.
6. Cover baking dish with aluminum foil and bake for 25 minutes.
7. Remove foil and bake an additional 10-15 minutes, or until bell peppers are tender.

Cooking Time: 35-40 minutes

One-Pot Kale and Mushroom Risotto

This hearty and flavorful risotto combines sautéed mushrooms and kale with Arborio rice, white wine, and chicken broth for a comforting one-pot meal.

Ingredients:

– 1 cup Arborio rice
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cups kale leaves, stems removed and chopped
– 4 cups chicken broth, warmed
– 1/4 cup white wine (optional)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped 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 Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Add the white wine (if using) and cook until absorbed, about 1 minute.
6. Add the warmed chicken broth, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
7. After 20-25 minutes of cooking, stir in the chopped kale leaves and cook until wilted.
8. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 25-30 minutes

Roasted Kale and Mushroom Quiche

This quiche combines the earthy flavors of roasted kale and mushrooms with the richness of eggs and cheese, perfect for brunch or dinner.

Ingredients:

– 1 bunch of kale, stems removed and chopped
– 2 cups of mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– 4 large eggs
– Salt and pepper to taste
– 1 pie crust (homemade or store-bought)

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 crispy.
3. In a large skillet, sauté mushrooms, onion, and garlic in the remaining 1 tablespoon olive oil until tender.
4. Roll out pie crust and place in a 9-inch tart pan.
5. Arrange roasted kale, mushroom mixture, and grated cheese in the pie crust.
6. Whisk eggs with heavy cream, salt, and pepper, then pour over filling.
7. Bake for 35-40 minutes, or until quiche is set.

Cooking Time: 45-50 minutes

Kale and Mushroom Vegan Shepherd’s Pie

This hearty vegan shepherd’s pie combines sautéed kale and mushrooms with a rich lentil-based filling, topped with a crispy mashed potato crust. Perfect for a cozy night in!

Ingredients:

– 1 cup cooked lentils
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cups curly kale, stems removed and chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2-3 medium-sized potatoes, peeled and diced
– Vegan Worcestershire sauce (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add mushrooms and cook until tender, about 5 minutes.
3. Add onion, garlic, thyme, salt, and pepper to the skillet. Cook for an additional 2-3 minutes.
4. Stir in cooked lentils, Worcestershire sauce (if using), and chopped kale. Cook for 1-2 minutes or until wilted.
5. Transfer the filling mixture to a 9×13-inch baking dish.
6. Mash potatoes with a fork until smooth. Spread over the top of the filling.
7. Bake for 30-40 minutes, or until the potatoes are golden brown and the filling is hot and bubbly.

Cooking Time: 45-50 minutes

Spicy Kale and Mushroom Stir-Fry

A flavorful and nutritious stir-fry that combines the earthy taste of mushrooms with the spicy kick of Korean chili flakes, all wrapped up in a bed of nutrient-rich kale. Perfect for a quick weeknight dinner or lunch.

Ingredients:

– 2 cups curly kale, stems removed and chopped
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 1 teaspoon grated fresh ginger
– 1/4 teaspoon Korean chili flakes (gochugaru)
– Salt to taste
– 2 cloves garlic, minced
– Soy sauce or tamari (optional)

Instructions:

1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the mushrooms and cook until they release their moisture and start to brown, about 3-4 minutes.
3. Add the onion and ginger; cook for an additional minute.
4. Add the kale, chili flakes, and garlic; stir-fry until the kale is wilted, about 2-3 minutes.
5. Season with salt and soy sauce or tamari (if using).
6. Serve immediately.

Cooking Time: 10-12 minutes

Kale and Mushroom Breakfast Hash

Start your day with a nutritious and flavorful breakfast hash, packed with sautéed kale and mushrooms. This recipe is a perfect way to get your daily dose of greens and protein while still being deliciously satisfying.

Ingredients:

– 2 cups curly kale, stems removed and discarded, leaves coarsely chopped
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 4 eggs

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms, onion, and garlic; cook until the vegetables are tender, about 5 minutes.
3. Add the chopped kale to the skillet; cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
4. Create 4 wells in the kale mixture and crack an egg into each well.
5. Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the eggs are cooked to your desired doneness.

Cooking Time: 15-17 minutes

Kale and Mushroom Lentil Soup

This comforting soup is a perfect blend of earthy flavors, with the subtle bitterness of kale and mushrooms adding depth to the rich lentils. A delicious and nutritious meal for any time of year.

Ingredients:

– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 8 oz mushrooms (button or cremini), sliced
– 4 cups kale leaves, stems removed and discarded, leaves torn into bite-sized pieces
– 1 teaspoon dried thyme
– Salt and pepper, to taste

Instructions:

1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.
5. Add the rinsed 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 torn kale leaves and cook until wilted, about 5 minutes.

Cooking Time: 45-50 minutes

Kale and Mushroom Grilled Cheese Sandwich

Elevate your grilled cheese game with this savory twist! Combining the earthy flavors of sautéed mushrooms and kale with melted cheese, this sandwich is sure to please.

Ingredients:

– 2 slices of bread (white or whole wheat)
– 1/4 cup kale, stems removed and chopped
– 1/2 cup mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 tablespoons butter
– 2 slices of cheese (cheddar or gouda work well)
– Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan to medium-high heat.
2. In a skillet, melt 1 tablespoon of butter over medium heat. Add the mushrooms and cook until tender, about 3-4 minutes.
3. Add the chopped kale to the skillet and cook until wilted, about 1 minute.
4. Butter one side of each bread slice.
5. Assemble the sandwich by placing a cheese slice on one bread slice, followed by the mushroom-kale mixture, and finishing with another cheese slice.
6. Place the sandwich in the grill or grill pan and cook for 2-3 minutes, or until the bread is golden brown and the cheese is melted.
7. Flip the sandwich and cook for an additional 1-2 minutes, or until the other side is also golden brown.

Cooking Time: 6-8 minutes

Kale and Mushroom Stuffed Portobello Caps

These savory portobello mushrooms are filled with a rich blend of sautéed kale, earthy mushrooms, and creamy cheese. Perfect as an appetizer or main course, this recipe is sure to delight your taste buds.

Ingredients:

– 4 large portobello mushrooms
– 2 cups kale, stems removed and chopped
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup grated cheddar cheese
– 2 tablespoons olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, sauté kale, mushrooms, and garlic in olive oil until tender.
3. Stuff each mushroom cap with the kale-mushroom mixture, dividing it evenly among the four caps.
4. Top each cap with grated cheddar cheese.
5. Bake for 15-20 minutes or until the cheese is melted and bubbly.

Cooking Time: 15-20 minutes

Kale and Mushroom Wild Rice Pilaf

This hearty pilaf combines the earthy flavors of wild rice, sautéed mushrooms, and curly kale for a satisfying and nutritious side dish. Perfect for a weeknight dinner or special occasion.

Ingredients:

– 1 cup wild rice
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cups curly kale, stems removed and chopped
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Cook wild rice according to package instructions using water or broth.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and cook until translucent, about 3 minutes.
3. Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
4. Add chopped kale and cook until wilted, about 2-3 minutes.
5. Fluff cooked wild rice with a fork and stir in thyme, salt, and pepper. Combine with the mushroom-kale mixture.

Cooking Time: 30-40 minutes

Kale and Mushroom Creamy Polenta

Kale and Mushroom Creamy Polenta Recipe

This hearty polenta dish combines the earthy flavors of sautéed mushrooms and kale with a rich and creamy texture, perfect for a cozy night in. Serve as a main course or as a side to your favorite roasted meats.

Ingredients:
– 1 cup polenta
– 4 cups vegetable broth
– 2 tablespoons butter
– 1 medium onion, finely chopped
– 2 cups mixed mushrooms (such as cremini and shiitake), sliced
– 2 cups curly kale leaves, stems removed and discarded, leaves coarsely chopped
– 1/2 cup grated Parmesan cheese
– 1/4 cup heavy cream
– Salt and pepper to taste

Instructions:
1. In a large saucepan, bring the broth to a boil. Gradually whisk in the polenta.
2. Reduce heat to medium and cook for 5 minutes, stirring frequently.
3. Add butter, onion, mushrooms, and kale to the saucepan. Cook until the vegetables are tender, about 10 minutes.
4. Stir in Parmesan cheese and heavy cream. Season with salt and pepper to taste.
5. Serve hot and enjoy!

Cooking Time: Approximately 25-30 minutes

Kale and Mushroom Vegan Tacos

Get ready to spice up your taco game with this delicious vegan recipe that combines the earthy flavors of kale and mushrooms with the tanginess of lime and cumin. Perfect for a quick weeknight dinner or a flavorful brunch option.

Ingredients:

– 1 bunch curly kale, stems removed and chopped
– 1 cup mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Lime wedges, for serving (optional)
– Your favorite taco toppings (e.g., avocado, salsa, vegan sour cream)

Instructions:

1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the mushrooms and cook until tender, about 3-4 minutes.
3. Add the onion and garlic; cook for an additional 2 minutes.
4. Stir in cumin, paprika, salt, and pepper.
5. Add the chopped kale to the skillet and cook until wilted, about 1 minute.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos with the kale-mushroom mixture and your favorite toppings.

Cooking Time: About 15 minutes

Kale and Mushroom Savory Pancakes

These savory pancakes are a perfect blend of earthy flavors, packed with nutritious kale and meaty mushrooms. A delightful twist on traditional pancakes, these treats are ideal for brunch or a snack.

Ingredients:

– 1 cup all-purpose flour
– 2 cups chopped kale (curly or lacinato)
– 1 cup sliced mushrooms (button or cremini)
– 1/4 cup grated Parmesan cheese
– 1 egg
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil

Instructions:

1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, kale, mushrooms, Parmesan cheese, egg, salt, and pepper.
3. Add the olive oil and mix until just combined.
4. Using a 1/4 cup measuring cup, scoop batter onto the skillet.
5. Cook for 2-3 minutes or until edges start to set.
6. Flip and cook for an additional 1-2 minutes or until golden brown.

Cooking Time: 8-10 minutes

Kale and Mushroom Chicken Casserole

A hearty and flavorful casserole that combines tender chicken, earthy mushrooms, and nutritious kale in a rich and creamy sauce. Perfect for a comforting weeknight dinner!

Ingredients:

– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups curly kale leaves, stems removed and chopped
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup shredded mozzarella cheese (optional)

Instructions:

1. Preheat oven to 375°F.
2. Cook chicken, mushrooms, onion, and garlic in a large skillet until the chicken is cooked through and the vegetables are tender.
3. Add kale, thyme, salt, and pepper; stir until the kale is wilted.
4. Transfer the mixture to a 9×13-inch baking dish.
5. Top with cheddar cheese and mozzarella cheese (if using).
6. Drizzle with heavy cream and cover with aluminum foil.
7. Bake for 30 minutes. Remove foil and continue baking for an additional 10-15 minutes, or until the casserole is golden brown.

Cooking Time: 40-45 minutes

Kale and Mushroom Vegan Lasagna

Rich and flavorful, this Kale and Mushroom Vegan Lasagna is a satisfying plant-based twist on the classic Italian dish. Layers of tender lasagna noodles, creamy vegan ricotta, and sautéed kale and mushrooms create a deliciously comforting meal.

Ingredients:

– 1 bunch of kale, stems removed and chopped
– 2 cups of mixed mushrooms (button, cremini, shiitake), sliced
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup of vegan ricotta cheese (homemade or store-bought)
– 8 lasagna noodles
– 1 cup of marinara sauce (homemade or store-bought)
– 1 tsp dried basil
– Salt and pepper to taste
– 1/4 cup of nutritional yeast

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, sauté the onion and garlic until softened. Add mushrooms and cook until tender. Stir in chopped kale and cook until wilted.
4. In a separate bowl, combine vegan ricotta cheese, basil, salt, and pepper.
5. Assemble lasagna by spreading marinara sauce on the bottom of a 9×13 inch baking dish. Arrange noodles, followed by layers of mushroom-kale mixture, ricotta mixture, and finally, more marinara sauce. Top with nutritional yeast.
6. Bake for 30-35 minutes or until golden brown.

Cooking Time: 30-35 minutes

Kale and Mushroom Coconut Curry

This vibrant and flavorful curry combines the earthy sweetness of mushrooms with the nutty goodness of kale, all wrapped up in a creamy coconut sauce. Perfect for a weeknight dinner or special occasion.

Ingredients:

– 1 bunch curly kale, stems removed and chopped
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 can coconut milk
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 2 tablespoons olive oil

Instructions:

1. Heat oil in a large skillet over medium-high heat. Add onions and cook until softened, about 3-4 minutes.
2. Add garlic and cook for an additional minute.
3. Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add kale, curry powder, cumin, salt, and pepper. Stir to combine and cook until kale is wilted, about 3-4 minutes.
5. Pour in coconut milk and stir to combine. Bring to a simmer and let cook for an additional 2-3 minutes or until sauce has thickened slightly.

Cooking Time: About 20-25 minutes

Kale and Mushroom Frittata

Start your day with a flavorful and nutritious breakfast that’s packed with the earthy flavors of mushrooms and the nutritional benefits of kale. This easy-to-make frittata is perfect for a quick morning meal or a brunch gathering.

Ingredients:

– 6 eggs
– 1 cup chopped kale, stems removed
– 1 cup sliced mushrooms (button or cremini work well)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 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 chopped onion and cook until translucent.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown.
4. Add the chopped kale and cook until wilted, about 2-3 minutes.
5. In a large bowl, whisk together the eggs and season with salt and pepper.
6. Pour the egg mixture over the mushroom-kale mixture in the skillet.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the eggs are set.
8. Remove from the oven and let cool slightly before serving.

Cooking Time: 20 minutes

Kale and Mushroom Pizza with Goat Cheese

This savory pizza combines the earthy flavors of sautéed mushrooms and kale with the creamy tanginess of goat cheese, all on a crispy homemade crust. Perfect for a cozy dinner or a quick lunch.

Ingredients:

– 1 1/2 cups warm water
– 1 tablespoon sugar
– 2 teaspoons active dry yeast
– 3 1/2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup olive oil
– 1/2 cup chopped kale, stems removed
– 1 cup sliced mushrooms (button or cremini)
– 2 tablespoons olive oil
– 8 ounces goat cheese, crumbled

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes.
3. Add flour, salt, and olive oil to the bowl. Mix until a dough forms.
4. Knead the dough on a floured surface for 5-7 minutes.
5. Roll out the dough into a circle or rectangle shape.
6. Top with sautéed mushrooms and kale, then crumbled goat cheese.
7. Bake for 15-20 minutes or until crust is golden brown.

Cooking Time: 15-20 minutes

Summary

Get ready to elevate your meals with these 20 mouth-watering kale and mushroom recipes! Perfect for every season, these dishes showcase the incredible flavor combination of these two superfoods. From creamy pasta to savory pancakes, hearty casseroles to vegan tacos, there’s something for everyone. Whether you’re a meat-eater or plant-based, these recipes will inspire you to get cooking and experiment with new flavors. Discover the versatility of kale and mushrooms in this collection of delicious and nutritious meals.