Pan-Roasted Mushrooms & Kale

Pan-Roasted Mushrooms & Kale

Pan-Roasted Mushrooms & Kale make for a delicious side dish or part of an entree. This dish is easy to make and we included some other sides to pair with your mushrooms & kale. While we used chestnut mushrooms, you can give it a try with oyster mushrooms, bellas, or your other favorite type of mushroom.


Serves: 3-4 Time: 45-50 minutes

Pan-Roasted Mushrooms & Kales

  • 1-2 cups chestnut mushrooms
  • 3 cups kale, chopped
  • 2-3 garlic cloves, minced
  • 1 Tbs vegan or dairy butter
  • Dash of salt and pepper
  • 1 cup rice
  • 2 cups vegetable broth
  • 2-3 bay leaves
  • 1/2 lb. brussels sprouts, stems removed & halved
  • 4-5 radishes, chopped
  • 1/2 yellow onion, diced
  • 1 tsp paprika
  • 1/2 tsp ground thyme & sage
  • 1 tsp black pepper & salt
  • 1 Tbs olive oil


  1. For your sides, prepare your rice in a rice cooker or stovetop pot with vegetable broth and bay leaves.
  2. Then, preheat the oven to 400ºF and prepare your brussels sprouts, radishes, and onion and place them in a small roasting pan tossed with olive oil, salt, black pepper, thyme, sage, and paprika. Place in the oven and roast for 25-30 minutes or until tender and slightly browned.
  3. For the pan-roasted mushrooms & kale, heat a large skillet (preferably cast-iron) with the vegan or dairy butter.
  4. Once hot, add in the mushrooms and cook on each side for about 7 minutes or until browned. Then add in the garlic.
  5. Cook together for another 2-3 minutes and add a dash of salt and pepper.
  6. Then, add in the kale and cook together on medium-high heat until the kale has browned & wilted and the mushrooms are tender.
  7. Serve the mushrooms and kale with the rice and roasted brussels sprouts for a full meal or as a round of sides and enjoy!

Nutrition Information

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