Vegan Portobello Mushrooms with Artichoke Hearts and Kale Recipe

This recipe for Portobello Mushrooms with Artichoke Hearts and Kale, is a delicious, hearty and flavorful dish. Seasoned with lemon, garlic and parsley, this whole food plant based recipe works great as a main event served over rice or quinoa, but it also makes a lovely side dish.  

In this recipe,  I use canned artichoke hearts, however feel free to use fresh artichoke hearts – just be sure to remove the sharp and fuzzy parts and steam them first before using them in this recipe. You will need approximately five artichoke hearts if you choose to use fresh. Canned artichoke hearts are easy to work with, as they just need to be drained and rinsed.

If you want to substitute the portobellos for smaller mushrooms like white button mushrooms or cremini mushrooms, you will need to adjust the cooking time, as the smaller mushrooms will cook much faster.

Ingredients:

1 Tbsp Olive Oil

2 Portobello Mushrooms, Sliced

3 Garlic Cloves, Minced

1 – 14oz Can of Artichoke Hearts, drained, rinsed, and cut into halves

3 Tbsp Fresh Parsley

1 Cup Kale, Chopped

1/4 tsp Salt

1 Tbsp Lemon Juice

Method:

In a large, non-stick frying pan, heat the olive oil over medium high heat. 

Add the onions, garlic, and mushrooms, and cook for 10 minutes, stirring often to make sure the onions and garlic do not burn, and that the mushrooms get a chance to cook on both sides. 

Stir in the artichoke hearts, kale, parsley, and salt. Cook for 3 – 5 minutes, or until the greens are wilted and the artichoke hearts are heated through.

Remove from heat, and sprinkle with lemon juice.