Panko-Crusted Portobello Mushroom with Boursin, Braised Kale, and Heirloom Tomato
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Unrated
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4
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Course
Main Course, Lunch
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Cuisine
American
Panko-Crusted Portobello Mushroom with Boursin, Braised Kale, and Heirloom Tomato
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Ingredients
Mushrooms:
- 1-2 egg
- 1 tbsp milk
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 1½ cups panko crumbs Italian seasoned
- 4 portobello mushrooms stems and gills removed
Kale:
- 1 tbsp olive oil
- 1 clove garlic sliced thinly
- 2 cups kale chopped
- Pinch crushed red pepper flakes
- 1 cup vegetable broth or chicken broth
Other Ingredients:
- Boursin cheese with garlic and herbs
- heirloom tomato sliced
- Hamburger Bun toasted
Instructions
- Preheat the oven to 400 degrees - use a convection setting if possible. Line a baking sheet with foil, then coat with olive oil cooking spray.
- Whisk the egg and milk together with some sea salt and freshly cracked pepper, to taste, until well combined.
- Pour the panko crumbs onto a large plate.
- Dip the mushroom into the egg mixture, then into the panko crumb mixture. Coat both sides evenly with the crumbs.
- Place the mushroom onto the lined baking sheet, stem side up. Repeat with the remaining mushrooms.
- Place the mushrooms into the oven to bake for 15-20 minutes.
- While the mushrooms are baking, heat the olive oil in a large skillet over medium heat. Add the garlic slivers and cook, stirring constantly, for 1 minute.
- Add the kale and crushed red pepper flakes, then cook, stirring constantly, for 30 seconds. Add the broth to the pan, then cook, stirring occasionally, for 7-10 minutes. Season with sea salt and freshly cracked pepper, to taste.
- Remove the mushrooms from the oven. Place a dollop of cheese into each center (bowl) of the mushrooms.
- Place back into the oven and cook for 7-10 minutes or until mushrooms are done and cheese is melted. Remove from the oven; set aside.
- Toast the buns in the oven, if desired.
- Place the mushroom on the toasted bun, then add some well-drained kale and an heirloom tomato slice, followed by the other bun. Serve immediately. Enjoy! Side Note: If your tomato slices are extra juicy, place them on paper towels to soak up some of their liquid before making the sandwich.
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