Make: Portobello Mushrooms Stuffed With Chicken, Herbs and Parmesan

These require minimal effort but look super impressive. Win-win.

Chicken and Herb Stuffed Portobellos | Photo by Becca Boyd

Chicken and Herb Stuffed Portobellos | Photo by Becca Boyd

I’ve got a little cooking lesson in store for you today, but first, a little bit about today’s recipe: To sum it up, this recipe is a veggie-heavy, protein-packed weeknight dinner, ready in under 30 minutes, that will make you want to pat yourself on the back when you see just how beautiful it looks on a plate.

Okay, now on to the educational portion of our program: Does the ingredient “cooked, chopped chicken” send you in search of another recipe with clearer directions? I want to fix that. So, the lesson: When you see this direction, you can choose any meat from the bird — or even a different bird, for that matter (hello, turkey). It can be white meat from the breast or dark meat from thighs, wings, or back. You can then poach the meat (submerge in barely simmering liquid until cooked through), roast in the oven, grill, or sauté in a skillet. Just take it from pink to white and you’re in business. Once cool enough to handle, chop the chicken and measure it in dry measuring cups. And voila: You’ve got cooked, chopped chicken.

So, now that you know how to handle that portion of the ingredients, let’s get to the recipe. Up today: Chicken and Herb Stuffed Portobello Caps. Enjoy!

Recipe: Chicken and Herb Stuffed Portobello Caps
Serves 4

2 1/2 c. cooked, chopped chicken
1/2 c. finely chopped red onion
4 egg whites
1/4 c. breadcrumbs (gluten-free if needed)
2 tbsp. chopped fresh parsley
1/2 tsp. dried tarragon
1/4 tsp. black pepper
1/2 tsp. salt
6 large or 8 medium portobello mushroom caps, stems removed, gills scraped
1/4 c. parmesan cheese

1. Preheat oven to 375 degrees.
2. Cover a baking sheet with foil and spray foil with nonstick spray.
3. In a mixing bowl, mix chicken, onion, egg whites, breadcrumbs, parsley, tarragon, pepper and salt until evenly combined.
4. Set mushroom caps, stem side up, on baking sheet. Spoon filling on top of each, dividing mixture evenly between them.
5. Top mixture evenly with parmesan cheese.
6. Bake for 20 minutes or until cheese is light brown. Serve immediately.

Per serving, accounting for 4 servings: 256 calories, 5.8 fat grams, 484 milligrams sodium, 1106 milligrams potassium, 15.5 grams carbs, 3.3 grams dietary fiber, 4.4 grams sugar, 36.2 grams protein.


Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.

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