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Feta and Roasted Red Pepper Stuffed Portobellos
with kale chips

Active: 35 min Total: 35 min
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.

Ingredients

Metric
Servings:
4
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)

Nutrition Facts

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Prep

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

Amount Per Serving
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Reviews

Ratings

Original (113)
Gluten-free (3)
Paleo (5)
Vegetarian (4)

44 reviews

Seriously?? I have to pay to see a recipe. No thanks

By: Mary
Posted: Nov 21, 2020
Diet: Original
0 Helpful

Made it on crusty bread instead of a roll but other than that followed the directions. How can you not love a dish that is tasty, cheap, and easy?

By: Nadeen
Posted: May 07, 2016
Diet: Original
0 Helpful

The whole family loves this meal! We come back to it at least once a month. Sometimes we swap up the type of fish or will just use regular chips instead of kale. No matter what though, this is a great weeknight meal.

By: Cameron
Posted: Apr 01, 2016
Diet: Original
0 Helpful

Did not use buns. Used tilapia. This would have been better with cod and a tad more seasoning. Will try again though!

By: Robin
Posted: Nov 03, 2015
Diet: Original
0 Helpful

nom nom nom

By: Dena
Posted: Jun 24, 2015
Diet: Original
0 Helpful

we made this with wild caught rockfish, and it worked just as well. we don't like to eat tilapia since it is farm-raised.

By: Monica
Posted: Apr 12, 2015
Diet: Original
0 Helpful