Stuffed Portobello Sandwich
with kale chips
This stuffed portobello sandwich got great reviews as a flavor-packed take on a vegetable burger when it was last featured in 2018. Crispy kale chips are a fun way to get your greens on the side.
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.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Get 1 free monthLearn More
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
18 reviews
This 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 HelpfulMine didn’t look at all like the photo but was still delish. I had a hard time getting the panko to stick even with the egg? I would make this again for sure. We used Hawaiian burger buns bc we had some left over and it was great. Husband did not care for the kale chips but my 12 yr old loved them.
0 HelpfulOk, I used the breaded fish from trader joes so this was too easy. But everyone liked it! And i did make the tarter sauce.
0 Helpful