Feta and Roasted Red Pepper Stuffed Portobellos
with kale chips

Name: Feta and Roasted Red Pepper Stuffed Portobellos
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 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; 1/4 jar Roasted red peppers (16 oz / 454 g), drain, rinse and chop; 1/2 cup Cheese, feta, crumbled; 1/4 cup Panko breadcrumbs; 1/2 tsp Italian seasonings; 1 Tomatoes, sliced; 2 Tbsp Oil, cooking; 4 Mushrooms, portobello; for cooking Foil; 4 Burger buns; 1/2 cup Homemade tartar sauce (ingredients listed separately)

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Feta and Roasted Red Pepper Stuffed Portobellos

This deeply flavored portobello melt makes a hearty fall sandwich filling. It's no wonder our members voted this a favorite!
Smarts: This is a great recipe to double - bake off all the melts and then freeze for future use.

Proteins

Cheese

Cuisines

American

Ingredients

Metric

Servings:

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

Mediterranean Portobello Melts:

Roasted red peppers (16 oz / 454 g) - 1/4 jar , drain, rinse and chop
Cheese, feta - 1/2 cup , crumbled
Panko breadcrumbs - 1/4 cup
Italian seasonings - 1/2 tsp
Tomatoes - 1 , sliced
Oil, cooking - 2 Tbsp
Mushrooms, portobello - 4
Foil - for cooking
Burger buns - 4
Homemade tartar sauce - 1/2 cup (ingredients listed separately)

Prep

Roasted red peppers - Drain, rinse and chop. (Can be done up to 3 days ahead)
Make mushroom filling - Mix together feta, 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, chopped 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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