Swiss Cheese Stuffed Portobello Mushroom

Burgers
Original, 2 servings
You won't miss the meat in these portobello burgers that are filled with
melted cheese and toasted panko breadcrumbs for crunch. A creamy honey-
garlic aioli adds another layer of flavor and doubles as a dipping sauce for
kale "chips".
Active 35 min Total 35 min

Prep
Kale Chips
1. Make aioli - (If prepping before cooking, get oven heating and
- Kale, curly leaf - 1/2 bunch, leaves
mushrooms roasting first.) Chop garlic. Whisk together garlic,
torn off of stems
mayonnaise, honey, mustard, and lemon juice. (Can be done up to 5 days
- Oil, olive - 1 Tbsp
ahead)
Swiss Cheese Stuffed Portobello 2. Mushrooms / Kale - Remove stems and scrape out gills from
Mushroom Burgers mushrooms. Remove and discard stems from kale leaves. (Can be done
up to 3 days ahead)
- Mushrooms, portobello - 2, stems 3. Tomatoes - Slice tomatoes.
removed
4. Make filling - Combine panko, cheese, and oregano.
- Tomatoes, medium (opt) - 1/2,
thinly sliced
- Panko breadcrumbs - 3/8 cup Make
- Cheese, shredded Swiss - 2 oz
1. Heat oven to 425F / 218C.
- Oregano, dried - 1/2 tsp
2. Spread mushrooms, hollow-side facing up on a sheet pan. Brush with
- Butter - 1 Tbsp
some oil and season with some salt and pepper. Transfer to the oven
- Hamburger buns - 2
and roast for 10 minutes to get them started cooking.
Honey Garlic Aioli 3. Meanwhile, spread kale leaves out on a second sheet pan and toss with
olive oil.
- Garlic - 1/2 clove, chopped 4. Remove mushrooms from the oven and reduce oven temperature to
- Mayonnaise - 3 Tbsp 350F / 177C. (Note: If the mushrooms have released moisture while
- Honey - 1 tsp cooking, drain off excess water and use paper towels or dish towels to
- Mustard, Dijon - 1/2 tsp pat the mushrooms dry.)
- Lemon juice - 1/4 tsp 5. Melt butter and stir into panko / cheese filling.
6. Top mushrooms with tomato slices and then with panko / cheese
filling.
7. Transfer both sheet pans (mushrooms and kale leaves) to the oven and
continue roasting until panko is golden brown and kale leaves are crisp.
This should take about 6 to 8 minutes for both.
8. Toast hamburger buns.
9. Sprinkle kale leaves with some salt right out of the oven.
10. Spread the inside of each bun with some aioli and top with a mushroom
and a leaf of kale (for some extra crunch / color). Serve the remaining
kale leaves with any remaining aioli for dipping. Enjoy!

Nutrition per Serving (4 Servings Total)

Calories 465 Total Fat 20g Saturated Fat 6g Trans Fat 0g Cholesterol 22mg
Sodium 527mg Total Carbs 56g Dietary Fiber 6g Sugars 12g Protein 21g