Baked Mushrooms with Kale and Cherry Tomatoes

Baked Mushrooms

Baked Mushroom with Kale

An excellent recipe for an overcast, wintery day. Or in my case Autumn.

I may have mentioned before, I try to eat at least two serves of leafy greens a day and I am madly in love with kale as my green of choice.

Kale and Tomato

Why? First of all, once you know what do to with it, either massaging with some oil to eat it raw, or cooking it with some oil, it’s really yummy. If you’ve never tried it before try making your next salad with it in lieu of lettuce, Just be sure to really massage it with olive oil (or your oil of choice) and then chop it up – like my Leftover chicken, kale, coriander and lemongrass salad.

Secondly, you have to appreciate how good it is for you. It has proven anti-cancer properties. These include colon, ovarian, prostate, breast, and bladder cancer. The reason for this? Kale has a high concentration of a chemical with potent anti-cancer properties (sulforaphane) and double whammy, another chemical which boosts DNA repair in cells and appears to block the growth of cancer cells (Indole-3-carbinol). So it’s twice as good for giving cancer a big whack in the face.

So, get cooking and enjoy this in front of an open fire…

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Baked Mushrooms with Kale and Cherry Tomatoes
Wunda Woman Wellness: 
Recipe type: Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • 1 field mushroom
  • 4 cherry tomatoes
  • 5 organic kale leaves, removed from stalk and chopped
  • ½ cup vegetable stock or water
  • 1 small garlic clove, sliced
  • ½ tablespoon organic coconut oil plus bit extra for smearing mushroom
  • 5 sticks of thyme, just the leaves - run your fingers up and down to get them off
  • Good squeeze of lemon juice
  1. Heat oven to 200 °C / 390 °F..
  2. Chop off the stem of the mushroom and chop up.
  3. Smear coconut oil over the base and top of the field mushroom and squeeze over lemon juice. Pop mushroom and cherry tomatoes in the oven on a tray for 10-15 mins.
  4. Over medium heat, melt the coconut oil in a saucepan. Add garlic and chopped mushroom stem. Cook, stirring for 5 mins then add stock and kale. Bring to boil and reduce to a good simmer for 10 mins, or until your mushroom is cooked.
  5. To serve, put kale in a sieve to press out excess liquid. Stir in thyme to kale mixture and place on top of the mushroom. Place the cherry tomatoes on top and garnish with more thyme.


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