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Week of 5/1/23

Stuffed Portobello Sandwich
with kale chips

Active: 45 Total: 45
Original GF Paleo Vegetarian
Stuffed Portobello Sandwich

This stuffed portobello sandwich got great reviews as a flavor-packed take on a vegetable burger when it was last featured in 2020. Crispy kale chips are a fun way to get your greens on the side.

Tags
Air-Fryer Friendly
Proteins
Beans, white/cannellini
Cuisines
American
Save recipe
40

Ingredients

Metric
Servings:
4
Kale Chips:
  • Kale, curly leaf - 1 bunch , leaves torn off of stems
  • Oil, olive - 2 Tbsp
Stuffed Portobello Sandwich:
  • 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 can) - 1 can , drained and rinsed
  • Goat cheese - 4 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

Prep

  1. Roasted red peppers - Drain, rinse, and chop. (Can be done up to 5 days ahead)

  2. Kale - (If prepping right before cooking, get oven heating first) Peel off leaves and discard stems. (Can be done up to 3 days ahead)

  3. Lettuce - Tear into pieces that will fit inside the burger buns. (Can be done up to 3 days ahead)

  4. Mushrooms - Remove stems and scrape out gills. (Can be done up to 2 days ahead)

  5. Beans - Drain and rinse.

  6. Make mushroom filling - Mash together beans, goat cheese, red peppers, panko, and Italian seasonings.

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Make

  1. Heat 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 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.

  4. Toast hamburger buns.

  5. Assemble sandwiches with stuffed mushrooms and lettuce leaves. Enjoy with kale chips!

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