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Portobello Mushrooms with Kale

Lemon, garlic, grilled onion and shredded asiago cheese accent this flavorful, vegetarian quinoa dish that features savory portobello mushrooms and leafy lacinto kale.

10 minutes
10 minutes


  • 2 large portabella mushrooms
  • 4 cups lacinto kale
  • 2 cups Seeds of Change brown rice and quinoa
  • 1/4 cup shredded asiago cheese
  • 1/2 1 red onion
  • 1 tbsp. lemon juice*
  • 4 tsp. olive oil*
  • 1 tsp. garlic*
  • 3/8 tsp. salt*
  • 1/4 tsp. ground pepper*
  • *common pantry item


  1. Wash mushrooms and brush 1 tsp. of olive oil on each mushroom.
  2. Cut red onion into 4 wedges leaving them connected at the root end. Brush with 1 tsp. olive oil.
  3. Season vegetables with 1/4 tsp. salt and 1/8 tsp. pepper and grill for 2 minutes on each side over medium heat.
  4. Heat 1 tsp. olive oil and garlic in a large skillet over medium heat. Add kale and season with lemon juice and remaining salt and pepper. Stir until wilted.
  5. Meanwhile, heat rice according to package instructions. Add grains to kale. Stir to combine.
  6. Divide kale mixture between 2 plates. Slice the grilled mushrooms and place on top of the kale. Garnish with grilled onion and asiago cheese.
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