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Panko-Crusted Portobello Mushroom with Boursin, Braised Kale, and Heirloom Tomato
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Panko-Crusted Portobello Mushroom with Boursin, Braised Kale, and Heirloom Tomato

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 4
Course: Main Course, Lunch
Cuisine: American

Ingredients

Mushrooms:
  • 1-2 egg
  • 1 tbsp milk
  • black pepper to taste, sea salt and freshly cracked
  • salt 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

    Cup of Yum
  1. 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.
  2. Whisk the egg and milk together with some sea salt and freshly cracked pepper, to taste, until well combined.
  3. Pour the panko crumbs onto a large plate.
  4. Dip the mushroom into the egg mixture, then into the panko crumb mixture. Coat both sides evenly with the crumbs.
  5. Place the mushroom onto the lined baking sheet, stem side up. Repeat with the remaining mushrooms.
  6. Place the mushrooms into the oven to bake for 15-20 minutes.
  7. 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.
  8. 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.
  9. Remove the mushrooms from the oven. Place a dollop of cheese into each center (bowl) of the mushrooms.
  10. 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.
  11. Toast the buns in the oven, if desired.
  12. 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.