Balsamic Mushrooms, Onions, and Kale


Mushrooms are one of those things I usually only buy when I have a specific recipe in mind. But then I often end up not needing the whole package. This was one of those recipes I came up with when trying to use up the little bits and bobs of veggies (and mushrooms) that were left in the fridge. One of my goals now is to be more mindful of food waste so I try to incorporate random foods into recipes rather than risk them going bad and having to toss them.

Balsamic Mushrooms, Onions, and Kale

I usually like to add salt to all my cooking but this is one of those dishes where I never feel the need. The balsamic vinegar gives so much flavor that salt is not necessary. If you’re not vegan,you can make this dish a bit more substantial by stirring in two lightly beaten eggs at the end and cooking until eggs are set.  
Servings 1
Prep Time 10 mins
Cook Time 15 mins


  • Large skillet


  • 1 tbsp olive oil
  • 1 cup mushrooms, sliced
  • ½ onion, halved lengthwise sliced
  • 1 cup kale, chopped stems removed
  • ½ cup vegetable broth
  • 1 tbsp balsamic vinegar


  • Add olive oil to skillet and heat over medium.
  • Add remaining ingredients to the skillet and stir to combine.
  • Cover and cook until the liquid is absorbed, stirring occasionally, about 15 minutes.
Cost: $3
Course: Main Course
Cuisine: American
Keyword: kale, main course, mushrooms, vegan, vegetarian

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