Baked Chicken Stuffed Portabella Mushrooms Food

BAKED, CHICKEN-STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 350°F.
• In a small bowl, combine marinara sauce and basil, blending well; set aside.
• With a sharp knife, remove stems from mushrooms; coarsely chop stems and set aside.
• Arrange mushrooms, rounded-side-down in a 12 x 8 x 2-inch baking dish and set aside. In a medium bowl, combine chicken, marinara/basil sauce, garlic, green onion, peppers, Italian parsley, and Italian herbs, if desired, mixing well. May add salt and pepper to taste, if desired.
• Press mixture onto mushrooms, dividing evenly and fitting each mushroom.
• Bake, loosely covered with aluminum foil, in a preheated moderate oven (350 degrees F.) for 20 to 25 minutes.
• Uncover and sprinkle each mushroom with shredded mozzarella cheese or cheese of choice and continue baking, uncovered, for 6 to 7 minutes, or until cheese is melted.
• Sprinkle each lightly with Parmesan or Romano cheese, if desired, and continue baking for 6 to 8 minutes or until cheese becomes lightly browned.

PORTOBELLO MUSHROOMS STUFFED WITH CHICKEN

Steps:

• Heat barbecue grill until very hot. Prepare garlic for roasting be removing outer, papery layer. Slice off top of garlic so that cloves are exposed. Drizzle with 1/2 teaspoon of olive oil, wrap tightly in double thick square of foil and place directly on rack of hot grill. Repeat this same procedure with onions (warp individually).
• Rub portobello caps, stems, criminis with olive oil, salt and pepper, add to grill with onions and garlic. Remove portobello caps, stems, and criminis from grille after lightly browned (do not overcook, approximately 3 to 5 minutes on each side). Cut portobello stems and criminis into 1/4-inch strips, set aside, keep warm while cooking chicken.
• On the stove (or in a pan on the barbecue grill), heat a saute pan until hot, add 1 tablespoon of olive oil, add the roasted garlic and saute for 15 seconds (do not brown). Reduce heat to medium high, toss chicken strips in flour, and add to garlic mixture. Season with salt and pepper, add red pepper flakes and saute quickly until lightly golden browned and chicken begins to stick to pan. Add wine, butter and reduce heat to medium. Continue cooking until light sauce develops (approximately 5 minutes), toss in herbs and continue cooking for 1 to 2 minutes then remove from heat.
• To assemble, place mushroom caps on plates, sprinkle with shredded Parmesan cheese. Gently toss together chicken strips, pepper strips, onion strips, and mushroom strips and pile on portobello cap. Add 2 to 3 Parmesan curls, decorate with a basil sprig and serve warm.

PORTABELLA MUSHROOMS STUFFED WITH CHICKEN

Steps:

• Clean portabello mushrooms, remove stem and scrape inside to remove brown part.
• Put mushrooms in a greased 13inch x 11 inch pan, I use cooking spray.
• Brush inside mushroom caps with 1 tablespoon of olive oil.
• Brown ground chicken in 1 tablespoon of olive oil, add spices, remove from pan and cool.
• In the same frying pan add white wine, spinach and garlic scraping up the bits left from the chicken.
• Cook over medium heat for about 5 minutes til spinach is wilted.
• Cool and add to chicken.
• Mix well and put a heaping spoonful onto each mushroom cap.
• Pour tomato sauce over the mushrooms.
• Sprinkle cheese on top.
• Bake uncovered for 25 minutes in 350 degree oven.

12 EASY PORTOBELLO MUSHROOM RECIPES (+PORTOBELLO MUSHROOM PIZZAS)

Steps:

• Heat Oven 375°F
• Place Mushrooms top down on wire cooling rack on rimmed baking sheet
• Layer pesto over mushrooms
• Mix other ingredients
• Put mixture on mushrooms
• Bake 20-25 minutes

CHICKEN-STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms; finely chop enough stems to equal 1 cup.
• Cook chicken with chopped stems and garlic in medium skillet over medium-high heat until chicken is no longer pink, stirring to separate chicken.
• Spoon off any fat. Stir in bread crumbs, green onions, 2 tablespoons soy sauce, egg white, ginger and pepper flakes, if desired; mix well.
• Preheat broiler; line broiler pan with foil. Brush mushroom caps lightly on all sides with remaining 1 tablespoon soy sauce; spoon about 2 teaspoons stuffing into each mushroom cap.*
• Place stuffed mushrooms on rack of prepared pan. Sprinkle with cheese.
• Broil 4 - 5 inches from heat 5 to 7 minutes or until hot.

STUFFED PORTABELLA MUSHROOMS

Steps:

• Prep your shallots and garlic and set aside
• Heat a nonstick pan and add 1 tablespoon of olive oil and cook chicken till moist and cooked through
• Put spinach and chicken and mushroom stems (to equal 1 1/4 cup of stems) through food processor just pulsing till fine
• Using the same nonstick pan put 1 tablespoon olive oil and 1/4 cup butter into pan on med low heat and saute garlic and shallots till transparent
• Add chicken spinach and mushrooms mixture to pan and add the wine stir until incorporated
• Add the bread crumbs, basil and salt and pepper to taste
• Mix thoroughly
• Butter two 9 x 13 shallow baking pans
• Stuff mushrooms with mixture and top with 4 tablespoons melted butter to keep them moist
• Bake uncovered at 350 degrees for 25 minutes
• With 10 mins left to cook, top with cheese and return to oven for remainder of the 25 minute cooking time

PORTABELLA AND ARTICHOKE STUFFED CHICKEN

Steps:

• Place 1 teaspoon salt, 1 teaspoon black pepper, paprika, and 1/2 teaspoon thyme together in a small bowl or bottle; pour olive oil into bowl. Cover the bowl tightly and refrigerate until oil is infused, at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease enough baking dishes to fit all of the stuffed chicken breasts in a single layer.
• Stir ricotta cheese, feta cheese, eggs, mushrooms, artichoke hearts, garlic, black pepper, onion powder, garlic powder, basil, cumin, and 1 tablespoon thyme together in a large bowl.
• Place chicken breasts on a flat work surface. Use a paring or boning knife to cut from one side of a chicken breast through the middle of the breast to within 1/2-inch of the other side, creating a deep pocket. Spoon mushroom and artichoke mixture into chicken until pocket is full; use toothpick to close and secure the pocket. Repeat with remaining chicken breasts and filling. Place stuffed chicken in prepared baking dishes.
• Brush each chicken breast with about 1 teaspoon infused olive oil and sprinkle Parmesan cheese over the top.
• Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool slightly before serving, about 5 minutes.

BAKED PORTABELLA MUSHROOMS

Steps:

• Combine ingredients in a large container.
• Let marinate for 30 minutes to an hour.
• Preheat oven to 350°F.
• Pour the entire contents into a large baking dish, and bake for 25 minutes.
• Turn at least once.

BUFFALO CHICKEN STUFFED MUSHROOMS (LOW-CARB)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange mushrooms, open-side up, in a baking dish.
• Heat olive oil in a small skillet over medium heat; cook and stir celery until tender, about 5 minutes. Add blue cheese dressing, ranch dressing, buffalo wing sauce, and cream cheese to celery; cook and stir until cream cheese is melted and buffalo sauce is smooth, about 5 minutes.
• Mix chicken and buffalo sauce together in a bowl until chicken is coated; spoon into mushrooms. Sprinkle Cheddar cheese over buffalo sauce.
• Bake in the preheated oven until cheese is melted and golden, about 20 minutes.

KETO STUFFED PORTOBELLO MUSHROOMS RECIPE

Steps:

• Preheat your oven to 400°F (200°C).
• To prepare the portobello mushrooms, start by trimming off the stems and discard them.
• Peel the outside skin as it may contain dirt. Most recipes require removing the gills but I like to keep them for a richer flavor.
• Finely chop the spinach and add it to a mixing bowl.
• Add in the 3 cheeses: ricotta, Parmesan, mozzarella.
• Gently crack an egg in, then add chopped chives, sea salt and pepper. Mix well to combine.
• Add the marinara sauce to a large oven-dish, and make sure it's keto-friendly. Otherwise you could just use crushed tomatoes.
• Fit the portobello mushrooms into the prepared oven dish.
• Stuff each mushroom with the cheese filling, then sprinkle with shredded mozzarella.
• Loosely cover the dish with aluminum foil and bake for 30-35 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.

CHICKEN MARSALA PORTOBELLO MUSHROOMS

Steps:

• Preheat the oven to 375 degrees.
• Add the oil to a large skillet over medium heat.
• When the oil is hot, add the onion and cook for 3-4 minutes until softened, then add the garlic to cook for a minute more.
• Next add the chicken and cook, breaking up with a spoon until browned through.
• Pour in 1/4 cup of the marsala wine, the salt and pepper. Cook down until the liquid is almost all absorbed, about 1 minute.
• Place the chopped spinach into the skillet a few handfuls at a time and stir into the chicken until wilted down, then add in the rest of the spinach to wilt.
• Stir in the parmesan cheese and 1/4 cup of the chihuahua (or mozzarella) cheese, stirring to combine.
• Pour in the remaining 2 tablespoons of marsala at the end and stir to combine.
• Set the filling aside while you prepare the mushrooms.
• Scrape the brown gills from the mushrooms and trim the stems.
• Season the mushrooms with salt and pepper and a drizzle of olive oil, then fill each mushroom cap with the filling, dividing equally between all four mushrooms.
• Bake for 15 minutes, then remove from the oven and top with the other 1/4 cup of cheese on each mushroom and bake for another 5 more minutes until the cheese is melted.

CHICKEN-STUFFED MUSHROOMS

Steps:

• Heat oven to 350 degrees F.
• Remove stems from mushrooms, but do not discard. Using a small melon baller, scoop out insides of mushrooms, leaving at least half shell to allow more room for filling. Finely chop mushroom stems and centers.
• Melt butter over medium heat in large skillet. Add onion and garlic; cook 1 minute. Stir in chicken, chopped mushrooms, Diamond Crystal® Kosher Salt, and pepper. Cook and stir 3 minutes longer. Blend in flour, cream and 3 tablespoons parsley. Cook and stir until bubbly and thickened. Remove from heat.
• Spoon mixture evenly into mushroom caps. Place in lightly oiled, shallow baking dish. Bake 10 minutes. Top with remaining 2 tablespoons parsley and garnish with mozzarella or Parmesan cheese, if desired. Bake 5 to 10 minutes longer or until hot and cheese melts. Garnish with additional parsley, if desired.

CHICKEN BREASTS WITH PORTOBELLO MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray an oven-proof casserole dish with cooking spray.
• Mix Parmesan cheese and bread crumbs together in a shallow dish or on waxed paper. Press mixture into both sides of chicken breasts.
• Heat olive oil in a small frying pan over medium-high heat. Add shallot and saute until soft, about 5 minutes. Add mushrooms, parsley, and pepper. Cook, turning once, for 5 minutes.
• Arrange chicken flat into the prepared casserole dish. Top with the mushroom mixture, divided evenly over each piece. Arrange slices of mozzarella cheese on top.
• Bake in the preheated oven until a fork can be inserted into the chicken breasts with ease and they are no longer pink in the centers, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN PARMESAN STUFFED PORTOBELLO

Steps:

• Cut chicken breasts in half, width-wise, to make four thin chicken breasts. Season chicken with salt and pepper. Cook over medium heat with some oil, until it's done. Take out of the pan and set aside to cool.
• Preheat the oven to 350 and get a rimmed baking sheet.
• Wash portobello caps and gently cut out the stems. Make sure not to cut a hole in the bottom and don't make the bottom too thin.
• Rub each mushroom cap with oil on the outside and set them in a baking sheet.
• Season inside of each mushroom with salt and pepper. Spread about a tablespoon of pasta sauce in each mushroom cap.
• Once the chicken is cooled enough to handle, dice it small and add it to a mixing bowl.
• Add leftover pasta sauce (about 3/4 cup) to the chicken. Add 3/4 cup shredded Mozzarella cheese, diced basil leaves, thyme, salt, and pepper. Mix well.
• Divide the chicken mixture among the portobello mushroom caps.
• Divide 1/2 cup of shredded Mozzarella cheese over the tops of the chicken mixture.
• Bake for 20-25 minutes, depending on thickness of portobello mushrooms.
• Grate some Parmesan cheese over the top of the cooked stuffed mushrooms.

BAKED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 350 degrees.
• Saute onions in butter in small sauce pan until they are soft.
• Add garlic powder, Italian seasoning, salt and pepper as desired, stuffing and crab meat, stir and reduce to low heat.
• Pour water and oil over mixture, stir slightly, remove from heat and cover.
• Remove stems from mushrooms and scoop out enough of the underside of the mushrooms to leave a crater to be filled.
• Fill the mushroom crater with the stuffing mixture.
• Place mushrooms in oven safe baking dish, cover with foil and bake at 350 degrees for 25 minutes.