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Mediterranean Portobello Melts

Active: 35 min Total: 35 min
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.

Ingredients

Metric
Servings:
4
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

Nutrition Facts

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Prep

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

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Make

  1. Preheat 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 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. 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.
  4. Warm up buns in the oven. Assemble sandwiches with stuffed mushrooms, tartar sauce, and sliced tomatoes. Enjoy with kale chips!

Nutrition Facts

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Reviews

Ratings

Original (207)
Gluten-free (9)
Paleo (15)
Vegetarian (11)

87 reviews

Just realized I needed to update MyFitnessPal's numbers. Whoops! Still a tasty sandwich.

By: Mark
Posted: Mar 22, 2016
Diet: Original
0 Helpful

used very thin fish to make cooking easy. brioche rolls from tjs were too much bread for the thin fish though. used spinach, it was fine but romain or iceberg would have been better.

By: Justine
Posted: Mar 14, 2016
Diet: Original
0 Helpful

Fish was easy and yummy! Loved the kale chips though my husband and kiddo weren't so sure.

By: Stacy
Posted: Mar 13, 2016
Diet: Original
0 Helpful

We used flounder and the sandwiches turned out so good! I even loved the tarter sauce! I had a little trouble with the kale chips but they were still delish! I can't wait to cook these again! I am so excited to try more recipes!

By: Angela
Posted: Mar 12, 2016
Diet: Original
0 Helpful

We made the 2-meal portion and ended up with enough for 4 sandwiches! Didn't have any cajun spices, so we blended salt, pepper, oregano, thyme, paprika, and red pepper flakes until it smelled good. Everything was delicious!

By: Kate
Posted: Mar 10, 2016
Diet: Gluten-free
0 Helpful

We loved the fish sandwiches. The kale chips needed to cook for almost 25 minutes but that was likely due to my overcrowding the pan, whoops!

By: Samantha
Posted: Mar 01, 2016
Diet: Original
0 Helpful