Mediterranean Portobello Melts

Name: Mediterranean Portobello Melts
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/4 cup Mozzarella, grated; 1/4 cup Roasted red peppers, chopped; 1/4 cup Panko breadcrumbs; 1/2 tsp Italian seasonings; 1 Tomatoes, sliced; 2 Tbsp Cooking oil; 4 Portobello mushrooms; 1/2 cup Homemade tartar sauce (Ingredients listed separately); 4 Burger buns (If you can find kaiser rolls, those would be great!); 1 bunch Kale, curly leaf, leaves torn off of stems; 2 Tbsp Oil, olive; 1/2 cup Mayonnaise (sub plain or Greek yogurt); 2 Tbsp Capers, chopped; 1 Tbsp Lemon juice

Active: 35 min Total: 35 min

Original Paleo Vegetarian

Can you tell we love portobello mushrooms? They provide such a deep umami flavor and tonight they're the perfect base for vibrant Mediterranean flavors.
Smarts: You can definitely scale up and make more of these. Bake them all off and then freeze them individually for easy reheating later.

Proteins

Cheese

Cuisines

Latin

Ingredients

Metric

Servings:

Mediterranean Portobello Melts:

Mozzarella - 1/4 cup , grated
Roasted red peppers - 1/4 cup , chopped
Panko breadcrumbs - 1/4 cup
Italian seasonings - 1/2 tsp
Tomatoes - 1 , sliced
Cooking oil - 2 Tbsp
Portobello mushrooms - 4
Homemade tartar sauce - 1/2 cup (Ingredients listed separately)
Burger buns - 4 (If you can find kaiser rolls, those would be great!)

Kale Chips:

Kale, curly leaf - 1 bunch , leaves torn off of stems
Oil, olive - 2 Tbsp

Tartar Sauce:

Mayonnaise - 1/2 cup (sub plain or Greek yogurt)
Capers - 2 Tbsp , chopped
Lemon juice - 1 Tbsp

Prep

Mozzarella / Roasted red peppers - Prep as directed. (Can be done up to 3 days ahead)
Make mushroom filling - Mix together mozzarella, red peppers, panko, and Italian seasonings.
Kale - Peel off leaves and discard stems. (Can be done up to 3 days ahead)
Tomatoes - Slice.
Make tartar sauce - Mix together mayo, capers, and lemon juice. Salt to taste.

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Make

Preheat 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 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. Lightly salt and pepper and then spoon in pepper and cheese filling into mushrooms. Cover with foil and cook until mushroom is tender, 5 to 7 minutes.
Warm up buns in the oven. Assemble sandwiches with stuffed mushrooms, tartar sauce, and sliced tomatoes. Enjoy with kale chips!

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