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Swiss Cheese Stuffed Portobello Mushroom Burgers
and kale chips / honey garlic aioli

Active: 35 minTotal: 35 min

You won't miss the meat in these portobello burgers that are filled with melted cheese and toasted panko breadcrumbs for crunch. A creamy honey-garlic aioli adds another layer of flavor and doubles as a dipping sauce for kale "chips".


Kale Chips:
  • Kale, curly leaf - 1 bunch, leaves torn off of stems
  • Oil, olive - 2 Tbsp
Swiss Cheese Stuffed Portobello Mushroom Burgers:
  • Mushrooms, portobello - 4, stems removed
  • Tomatoes, medium (opt) - 1, thinly sliced
  • Panko breadcrumbs - 3/4 cup
  • Cheese, shredded Swiss - 4 oz
  • Oregano, dried - 1 tsp
  • Butter - 2 Tbsp
  • Hamburger buns - 4
Honey Garlic Aioli:
  • Garlic - 1 clove, chopped
  • Mayonnaise - 6 Tbsp
  • Honey - 2 tsp
  • Mustard, Dijon - 1 tsp
  • Lemon juice - 1/2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Make aioli - (If prepping before cooking, get oven heating and mushrooms roasting first.) Chop garlic. Whisk together garlic, mayonnaise, honey, mustard, and lemon juice. (Can be done up to 5 days ahead)
  2. Mushrooms / Kale - Remove stems and scrape out gills from mushrooms. Remove and discard stems from kale leaves. (Can be done up to 3 days ahead)
  3. Tomatoes - Slice tomatoes.
  4. Make filling - Combine panko, cheese, and oregano.


  1. Heat oven to 425F / 218C.
  2. Spread mushrooms, hollow-side facing up on a sheet pan. Brush with some oil and season with some salt and pepper. Transfer to the oven and roast for 10 minutes to get them started cooking.
  3. Meanwhile, spread kale leaves out on a second sheet pan and toss with olive oil.
  4. Remove mushrooms from the oven and reduce oven temperature to 350F / 177C. (Note: If the mushrooms have released moisture while cooking, drain off excess water and use paper towels or dish towels to pat the mushrooms dry.)
  5. Melt butter and stir into panko / cheese filling.
  6. Top mushrooms with tomato slices and then with panko / cheese filling.
  7. Transfer both sheet pans (mushrooms and kale leaves) to the oven and continue roasting until panko is golden brown and kale leaves are crisp. This should take about 6 to 8 minutes for both.
  8. Toast hamburger buns.
  9. Sprinkle kale leaves with some salt right out of the oven.
  10. Spread the inside of each bun with some aioli and top with a mushroom and a leaf of kale (for some extra crunch / color). Serve the remaining kale leaves with any remaining aioli for dipping. Enjoy!

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This meal has 46 reviews

yummy, but could use stronger flavors

By: Carrie
Posted: Jun 26, 2019
Diet: Original

We skipped the kale chips but otherwise made it exactly as shown, including tomato. It was awesome! Very tasty and didn't feel like we were lacking by not having meat. Very good.

By: Deborah
Posted: Mar 19, 2019
Diet: Original

Added a fried egg for fun.

By: Teresa
Posted: Feb 26, 2019
Diet: Original

Flavors were okay. Recommend adding the tomato and other toppings you have handy. The kale chip recipe didn't get the chips very crispy. The aioli is really the only redeeming quality for this one!

By: Lauren
Posted: Feb 09, 2019
Diet: Original

Just loved this! I skipped the bun. So delicious and easy.

By: Melissa
Posted: Feb 04, 2019
Diet: Vegetarian

Made with a shredded cheddar cheese mix and enjoyed it a lot. I would make more of the aioli next time, but I could see how that would up the calories. And can probably put a thicker slice of tomato in it.

By: Kristine
Posted: Feb 04, 2019
Diet: Original