Stuffed Portobello Sandwich
with kale chips
Ingredients
- Kale, curly leaf - 1 bunch, leaves torn off of stems
- Oil, olive - 2 Tbsp
- Roasted red peppers (16 oz / 454 g) - 1/4 jar, drained, rinsed, and finely chopped
- Butter lettuce - 4 leaves (sub any type of lettuce / greens)
- Mushrooms, portobello - 4, stems removed
- Beans, cannellini or butter (14 oz / 397 g) - 1 can, drained and rinsed
- Goat cheese - 3 oz (sub blue cheese or feta)
- Panko breadcrumbs - 1/4 cup
- Italian seasoning - 1/2 tsp
- Oil, cooking - 1 Tbsp
- Foil - for cooking
- Hamburger buns - 4
Nutrition Facts
Prep
- Roasted red peppers - Drain, rinse, and chop. (Can be done up to 3 days ahead)
- Kale - Peel off leaves and discard stems. (Can be done up to 3 days ahead)
- Lettuce - Tear leaves into pieces that will fit inside the burger buns. (Can be done up to 3 days ahead)
- Mushrooms - Remove stems and scrape out gills. (Can be done up to 2 days ahead)
- Beans - Drain and rinse.
- Make mushroom filling - Mash together beans, goat cheese, red peppers, panko, and Italian seasonings.
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Make
- Heat oven to 300F / 149C degrees.
- 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.
- 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 bean, pepper, and cheese filling into mushrooms. Cover with foil and cook until mushrooms are tender and filling is heated through, 5 to 7 minutes.
- Toast hamburger buns.
- Assemble sandwiches with stuffed mushrooms and lettuce leaves. Enjoy with kale chips!
Nutrition Facts
Reviews
Ratings
22 reviews
So this the a third time we have made this sandwich this year. It’s really good no matter what fish you use. The kale chips do take longer in the oven. We always cook on the grill because fish is smelly. Recommend for all ages.
0 HelpfulThis was - no kidding - outstanding in my opinion. Take that from a person who doesn't love fish. I have been trying to gain an appreciation for fish / seafood in adulthood, and have grown to like some seafood. I prepared everything as the recipe stated. I used wild caught Tilapia Filets (frozen) that I bought at Whole Foods. I also used the Litehouse jar of freeze-dried cilantro instead of fresh (saves time). I also used pre-washed and chopped kale to save time, and removed most of the bigger stems that I found. The fish was so delicious, flaky, flavorful (loved the tartar sauce too!). The kale chips took longer than 12 minutes for me but they were so delicious also. I also made corn on the cob - using Tyler Florence's (Food Network) super easy recipe where you put the entire ear WITH HUSK ON in a 350 degree oven for 30 minutes, then pull back the husks and silks and then rub them with a little butter after cooking. Makes PERFECT corn every time and SO EASY. Two of my kids dislike seafood and even they admitted this fish sandwich was good. We will keep this in our rotation.
0 Helpful