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Feta and Roasted Red Pepper Stuffed Portobellos
with kale chips

Active: 35 Total: 35

These stuffed portobellos have been a favorite of our members since they were first featured way back in March 2014 and even earned a spot on our sample menus. Savory, flavorful and with a unique side of kale "chips," we thought it was time to bring this one back. 

Proteins
Cuisines

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 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. 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 (109)
Gluten-free (5)
Paleo (9)
Vegetarian (8)

45 reviews

Everyone liked this one. Kale chips were a huge favorite and so very easy to make

By: Kathleen
Posted: Mar 25, 2018
Diet: Original
0 Helpful

We swapped the fish for chicken and made smoked paprika mayo. So good.

By: Larissa
Posted: Apr 19, 2017
Diet: Original
0 Helpful

Not super flavourful. And didn't eat leftover kale chips

By: Rachel
Posted: Mar 15, 2017
Diet: Original
0 Helpful

The way I made it wasn't actually four starts, but I think next time it will be! I would use thicker fish (or double it up) and a different side veg next time.

By: Rita
Posted: Mar 14, 2017
Diet: Original
0 Helpful

Made with chicken thighs. Still so delicious.

By: Trilce
Posted: Mar 02, 2017
Diet: Original
0 Helpful

Fab.

By: Nicole
Posted: Feb 20, 2017
Diet: Original
0 Helpful