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Portobello Mushroom, Kale and Spinach Puree
Flavorful Portobello Mushroom, Kale and Spinach Puree is perfect for Macaroni and Cheese, but after one taste you'll eat it plain with a spoon!
Course
Condiment
Cuisine
American
Keyword
kale, mushroom
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
Calories
72
kcal
Author
Courtney
Ingredients
3
Portobello Mushroom
1
Tablespoon
Butter
1
Teaspoon
Olive Oil
4
Cloves
Garlic
Minced
2
Cups
Spinach
2
Cups
Kale
1
Teaspoon
Salt
1
Teaspoon
Parsley
Instructions
Clean and dice mushrooms into chunks.
In a large skillet heat up oil and butter and toss in the garlic and mushrooms.
Cook mushrooms for about 5 on medium heat, then add in the greens and reduce to low, cover and to allow them to cook down.
Stir and add in salt and parsley, make sure all your greens are cooked then add into a blender and puree the mixture.
Serve over your favorite macaroni and cheese, rice, or protein!
Nutrition
Calories:
72
kcal
|
Carbohydrates:
6
g
|
Protein:
3
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
7
mg
|
Sodium:
637
mg
|
Potassium:
489
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
4840
IU
|
Vitamin C:
45.4
mg
|
Calcium:
71
mg
|
Iron:
1.2
mg