Sunday, September 29, 2013

Stuffed Chicken Portobello Mushrooms

Yields: 4 Servings
Prep time: ~45 minutes
Cook time: 35-45 minutes

4 large portobello mushrooms
2-3 chicken breasts (fat trimmed)
1 onion (or 1/2 of a large one) - white or Spanish, diced
1 red bell pepper, diced
3-5 cloves of garlic, minced
2 eggs
1/2 - 3/4 cups of breadcrumbs (Italian style)
1/2 teaspoon, Onion powder
1/2 teaspoon, Garlic salt
1/4 teaspoon, Chipotle chili powder
1/4 teaspoon, Black pepper
Cheese (shaved parm, mozz, or pepper jack)

1. Preheat oven to 375f 
2. Bake chicken breasts, covered for about 30 minutes, until cooked through (you can prepare the chicken with an olive oil, salt and pepper rub, or just top with a thin layer of mayonnaise-yes, that is OK and delicious).
3. Sautee garlic, onion, and red pepper in olive oil until softened.
4. Cut cooked chicken into small cubes.
5. Mix: chicken, beaten eggs, veggies, breadcrumbs and all spices (taste to make sure flavor is good) in a large mixing bowl.
6. Rinse portobello caps and trim the stem.
7. Stuff each mushroom (cap down) with chicken mixture and top with a sprinkle of additional breadcrumbs.
8. Bake, uncovered, at the same heat level as above for 30 minutes (until chicken is browned)
9. Top the stuffed mushrooms with cheese, and continue baking until melted.

Serve immediately.
Favorite pairing: Sweet potato (mash) and baked asparagus.
These are easily microwavable for leftovers, and STILL delicious.

Pepper jack cheese on the left, shaved parm on the right...


No comments:

Post a Comment