Garlic Kale Stuffed Portobello Burgers - hearty mushrooms filled with protein packed quinoa and kale, topped with all of your favorite burger toppings - creamy avocado and juicy tomato!
recipe originally published September 1, 2014
I am getting married in a week.
I am surprisingly calm.
I hear other brides talk about stress and frustration, and all I am thinking is, I must be missing several huge aspects. That thought is enough to cause stress. Ha! But really, this has been all fun and little stress.
The only thing I am completely totally nervous about is being able to speak. Will I even be able to speak? Jason and I are writing our own vows, and the years we have shared and the trials we have faced do nothing to minimize my emotions of this day - I am still giddy excited to be marrying my best friend. Plus, I cry at everything. Guh.
I am lucky that one of my best friend bridesmaids (we have known each other since first grade) has done some wedding planning. She is on it, and keeping me on it. In addition to her lists, I have built spreadsheets for everything from RSVP and food choices to menus for both wedding and rehearsal dinners. As a former accountant, the spreadsheets have been fun. This whole process has been fun.
I will be sharing wedding photos and details at some point. If you want to follow along before that happens, I'd love to see you on Instagram - that is the best place to see all that happens over the weekend.
So, these portobello burgers.
I have made them several times, and wish I was enjoying them again today. Stuffed portobellos are my new favorite thing. When I first thought of this, I figured I'd have to top the quinoa mixture with cheese, or add beans to the mixture (still might), to keep them from falling apart.
Perhaps I simply don't want to loosen my grip on these tasty gems, but this stuffed portobello stayed together pretty well. Top them with some seriously juicy summertime tomatoes and a perfect avocado, and you are set. Make a double batch of the quinoa and go ahead and grab a few more portobellos. You'll want them again tomorrow.
printable Garlic Kale Stuffed Portobello Burgers recipe:
Garlic Kale Stuffed Portobello Burgers
Garlic Kale Stuffed Portobello Burgers - hearty mushrooms filled with protein packed quinoa and kale, topped with all of your favorite burger toppings - creamy avocado and juicy tomato!
Ingredients
- 2 large portobello mushroom caps
- ¼ cup uncooked quinoa (yields about ¾ cup)
- ½ cup vegetable broth
- 1 tablespoon olive oil
- 1 small sweet onion, peeled and chopped
- 3 garlic cloves, peeled and minced
- 2 kale leaves, stems and ribs removed
- 2 full size burger buns
Instructions
- Preheat oven to 300 °F. Line baking sheet with parchment.
- Clean portobello caps with paper towel. Remove stem. Using a sharp spoon, scrape the 'gills' out of each mushroom, discard. Place portobello caps on baking sheet with parchment, stem side down. Bake in oven for 10 minutes to remove excess liquid. Remove from oven and set aside to cool.
- Bring ½ cup vegetable broth to boil, add ¼ cup quinoa, stir. Reduce to lower heat, cover and cook for 10-13 minutes, or until broth is absorbed and quinoa is fluffy. Set aside.
- Chop kale into small pieces.
- While quinoa is cooking, sauté onion, garlic and kale: In medium saucepan over medium heat, heat olive oil. Add chopped onion, garlic and kale, sauté until soft, about 10 minutes.
- Add sautéed mixture to cooked quinoa, combine. Fill each portobello cap with quinoa-kale mixture, place on baking sheet with parchment. Bake at 300 °F for 15 minutes.
- Serve on a toasted bun with kale leaves, tomato and avocado slices.
Notes
dairy, egg, soy and gluten free, vegan
recipe originally published September 1, 2014
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 403Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 260mgCarbohydrates: 21gFiber: 8gSugar: 6gProtein: 17g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
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about Kristina:
Kristina is spabettie! She discovered a love of cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days - sharing how flavorful and vibrant vegan food is! She loves dachshunds, karaoke, drums, and travel.
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
CARLA BE SO EXCITED!! says
MAZEL TOV as my people say.
xoxo
Kristina Sloggett says
yeeeeee! <-- as I say ;)
Jackie says
First of all, these burgers look awesome! This is a terrific idea.
Secondly, I can't wait to see you! And take pictures of you! 😉
Kristina Sloggett says
yeeee! so dang excited to see you!! xxo
Kalinda says
I'm very excited for you! Best wishes for a beautiful day.
PS: I'm also not on Instagram and would love a photo or two.
Kristina Sloggett says
thank you so much, Kalinda! I will definitely share for those of you not on instagram! 🙂
Carbzilla says
Congratulations! How did I miss this? Did you sneak it in between doggy stories and yummy recipes. Please post a photo here. I'm not on IG.
Kristina Sloggett says
yep, it's happening! 😀 I will share photos, absolutely. XO
Eileen says
Congratulations on your upcoming wedding! I remember the surreality of the last few days before my wedding -- I think the unbelievability of the situation actually helped keep a lot of stress at bay. Hope you have an amazing day!
Kristina Sloggett says
yeah, I am in that surreal cloud right now - a lot going on, but also time to spend... it's fun! thank you!!
Becca @ Amuse Your Bouche says
Love the look of this recipe! I've seen portobello burgers a lot, but stuffing them with quinoa is genius! Good luck with the wedding 🙂
Kristina Sloggett says
thanks Becca! yeah, I finally got around to doing this, I have wanted to for a while (and have a few more ideas for this too...) 🙂
Lindsay @ KitchenOperas says
Congrats on your upcoming wedding -- it sounds like you've got everything under control, so now you just get to enjoy it!!!!!
(Also, burgers = yum!)
Kristina Sloggett says
yes, little last minute things this week, and that fun feeling, almost like a snow day 😉
Laura @ Sprint 2 the Table says
I can't believe it's only a week away!!! I can't wait to see all the pics - will be stalking you, IG-style. 🙂
Kristina Sloggett says
I KNOW. um, now THREE DAYS. eak eak!
Abby says
I'm not on Instagram, but I'm still going to be virtually following your wedding because YOU'RE GETTING MARRIED!!! I'm so excited for you and know you have a life of health and happiness together for years and years to come. Not to mention great food... 😉
Kristina Sloggett says
thank you sweet friend - I so wish you could be here!! xxo
Heather (Where's the Beach) says
Oh I want that burger yum. I was surprisingly calm too. I pretty much planned everything and oddly enough, that helped me stay calmer b/c I knew what was going on I suppose. I'm so excited for you!
Kristina Sloggett says
that definitely helps, being extremely organized. 😉 I loved your wedding details the other day - so fun to look back at that, I am sure. I HAVE been surprisingly calm, so who knows, maybe I will be okay during the vows. I can hope!