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Feta and Roasted Red Pepper Stuffed Portobellos
with kale chips

Active: 40 minTotal: 40 min

These stuffed portobellos have been a favorite of our members since they were first featured way back in March 2014 and even earned a spot on our sample menus. Savory, flavorful, and with a unique side of kale "chips," if you haven't tried this one, now is your chance!

Ingredients

Servings:
4
Metric
Kale Chips:
  • Kale, curly leaf - 1 bunch, leaves torn off of stems
  • Oil, olive - 2 Tbsp
Tartar Sauce:
  • Mayonnaise - 1/2 cup (sub plain or Greek yogurt)
  • Capers - 2 Tbsp, chopped
  • Lemon juice - 1 Tbsp
Mediterranean Portobello Melts:
  • Roasted red peppers (16 oz / 454 g) - 1/4 jar, drain, rinse and chop
  • Cheese, feta - 1/2 cup, crumbled
  • Panko breadcrumbs - 1/4 cup
  • Italian seasonings - 1/2 tsp
  • Tomatoes - 1, sliced
  • Oil, cooking - 2 Tbsp
  • Mushrooms, portobello - 4
  • Foil - for cooking
  • Burger buns - 4
  • Homemade tartar sauce - 1/2 cup (ingredients listed separately)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Roasted red peppers - Drain, rinse, and chop. (Can be done up to 3 days ahead)
  2. Make mushroom filling - Mix together feta, red peppers, panko, and Italian seasonings.
  3. Kale - Peel off leaves and discard stems. (Can be done up to 3 days ahead)
  4. Tomatoes - Slice.
  5. Make tartar sauce - Mix together mayo, chopped capers, and lemon juice. Salt to taste.

Make

  1. Preheat oven to 300F / 149C degrees.
  2. Spread kale leaves onto a sheet pan. Use two pans if they’re too packed on one. Toss with olive oil and then bake for 8 to 12 minutes until leaves are crispy. If they start to brown too much at the edges, they’re definitely done! Sprinkle with some salt right out of the oven.
  3. Heat a skillet over medium-high heat. Add cooking oil and then place portobellos cap side up. Sear for 2 to 3 minutes and then flip. Season with some salt and pepper and then spoon pepper and cheese filling into mushrooms. Cover with foil and cook until mushrooms are tender, 5 to 7 minutes.
  4. Warm up buns in the oven. Assemble sandwiches with stuffed mushrooms, tartar sauce, and sliced tomatoes. Enjoy with kale chips!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

This meal has 30 reviews

I forgot to review this when I made it, but I remember it being very tasty! Was surprised by the kale chips!

By: Andrea
Posted: Jun 07, 2019
Diet: Original

I thought this was really good. Used stored bought tartar sauce. Husband didn't really like it. I would make again for myself though, there weren't many ingredients required and I had most on hand. Super quick to make.

By: Julia
Posted: Aug 09, 2018
Diet: Original

I made this with Haddock. Amazing fish and outstanding sandwich. Since Kale isn't nice to me, I swapped the kale out with crispy, oven roasted Brussels sprouts. At first I had my doubts about a full 2 tablespoons of chipped capers, but I kept adding them to the mayo in small amounts and it only kept getting better and better until all were added. Hubby scarfed his share and wanted more. Will definitely be making this again.

By: K
Posted: Jul 27, 2018
Diet: Paleo

Made this twice, once with halibut and once with sole. Good both ways. We added sauerkraut and sriracha to the toppings. Liked the kale chips, made it the second time with roasted broccoli.

By: Kate
Posted: Jul 12, 2018
Diet: Original

These were so yummy! I would make these again for sure!

By: Catherine
Posted: Jun 27, 2018
Diet: Original

The fish sandwich was quite good, though I didn't like it reheated the next day (might've been better if not microwaved). I wasn't a big fan of the kale chips, but my husband really enjoyed them (which was a surprise to both of us). So I may have to give them another shot. The tartar sauce was actually quite good and it was nice to make just enough instead of buying a big jar since we rarely need it.

By: Abigail
Posted: Jun 20, 2018
Diet: Paleo