Mushrooms and Kale with Breadcrumbs

Mushrooms and Kale with Breadcrumbs in a skillet

Sizzly browned mushrooms sauteed with kale and bright, punchy shallots and garlic, all finished off with toasty breadcrumbs. This is a quick and easy side dish or perfect for a light dinner!


  • 2 TBS extra virgin olive oil
  • 2 TBS butter
  • 8 oz mushrooms, sliced
  • 8  C kale, roughly chopped
  • salt and pepper
  • 1/8 tsp freshly grated nutmeg
  • a pinch of crushed red pepper
  • a big splash of white wine
  • 1 shallot, minced
  • 2 cloves of garlic, minced
  • 1/4 C breadcrumbs (see note)
  • chopped parsley for garnish, optional


  1.  Heat 1 TBS of the oil and the butter in a skillet over high heat. Add the mushrooms, toss to coat in the oil and butter, and spread them out in an even layer to brown on the first side. After a few minutes, toss and flip the mushrooms and allow to brown on the other side. 
  2.  Lower the heat to medium-high, add the remaining TBS of oil and the kale. Season with salt, pepper, nutmeg, and crushed red pepper and toss to coat. Add a splash of white wine, put a lid on the skillet, and cook, stirring occasionally, until the kale is wilted.
  3. Once the kale is wilted, add the shallots, garlic, and breadcrumbs and cook, stirring, for about 3 minutes.  Taste and season with more salt and pepper if needed. Garnish with parsley (if using) and serve!


I used leftover seasoned breadcrumbs that were toasted – they were homemade from a bunch of stale bread and I’ve just been keeping them in a  container in my freezer. Try toasting your breadcrumbs in the oven or in a dry skillet to make them extra crispy/crunchy for this recipe.

*This recipe makes a great topping for pizza!

Keywords: kale recipe, mushroom recipe, sauteed mushrooms and kale