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

Active: 35 minTotal: 35 min
20190114 swiss cheese portobello burger nm 1.jpg?ixlib=rails 2.1

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".

Ingredients

Servings:
4
Metric
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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Prep

  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.

Make

  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.
  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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Reviews

This meal has 11 reviews

Couldn’t keep my eggs in my mushrooms. Made a mess, tasted ok

By: Renee
Posted: Jan 16, 2019
Diet: Paleo

I was only able to get eggs in half of my mushrooms. Ended up scrambling the rest. Tasted good, but too much work for a weeknight for me

By: megan
Posted: Jan 16, 2019
Diet: Paleo

Good call on drying the mushrooms!

By: Roberto
Posted: Jan 16, 2019
Diet: Original

Not normally a huge mushroom fan but with the panko crumbs and cheese I thought it was really yummy...and filling!

By: Kimberly
Posted: Jan 16, 2019
Diet: Gluten-free

Served on cauliflower rice instead of on a bun. Overall pretty meh

By: Timothy
Posted: Jan 16, 2019
Diet: Original

Really enjoyed this meal! The mushrooms I used were not overly thick, and cooked up nicely. My two guys who won't eat mushrooms still enjoyed the cheese topping on their hamburgers. The aioli was a big hit!

By: Tina
Posted: Jan 15, 2019
Diet: Original