PORTOBELLO STUFFED MUSHROOMS
Portobello
mushrooms stuffed with chicken, corn and lots of cheese. These are SO easy to
assemble with leftover chicken or roast chicken.
INGREDIENTS
- 1 egg
- 1/2 red pepper, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil, divided
- 4 medium-sized portobello mushrooms
- 2 chicken breasts (or 2 cups leftover cooked chicken)
- 1/4 cup fresh parsley, chopped
- 1 cup shredded cheddar cheese, divided
- 1/2 red onion, diced
- 1/4 cup breadcrumbs
- 1/2 tsp each salt & pepper
INSTRUCTIONS
First, preheat
the oven to 400 F. Add 1/2 tablespoon of olive oil to the chicken and season
with salt and pepper. Bake for 15 minutes Then, until the chicken is barely
cooked. Let cool and then shred or chop into small pieces.
While the
chicken is baking, de-stem and scrape the portobellos, reserving the gills of
the mushrooms inside and discarding the stems.
Add the
gills of mushrooms to a large bowl and mix with the cooked chicken, red pepper,
red onion, egg, breadcrumbs, garlic, salt and pepper, parsley and half the cheese.
Change the oven temperature to 350 F.
Add the
garnish to the mushroom caps, then garnish with the rest of the cheese. Bake
for 18 to 20 minutes until the mushroom caps are cooked through and the cheese
is melted.
Happy
Cooking Time.
