I love a good hearty dinner especially if it’s packed with protein and ooey gooey cheese. However, I also try and maintain an 80/20 clean eating lifestyle every week. Because of that of that I constantly look for ways to re-invent variations of foods I love in a healthier way so that they fit into my week and I never have to feel guilty eating them.
The following recipe is one I am still perfecting. The flavors are great, the meatiness of the mushroom cap really shines, and oh yea of course the cheese is on point! However where I fail is with the cooking of the mushroom cap. It always ends up overly liquidy. So I definitely am looking for any pointers on how to drain out some of that excess water from the cap.
However without further ado here is my recipe for Portobello stuffed mushroom caps:
Ingredients – Makes 8 servings
- 1lb chicken breasts
- 8 Portobello mushroom caps
- 8oz shredded mozzarella cheese
- 1 cup pasta sauce
- 1 can diced black olives (optional)
- 1 diced red pepper (optional)
- 2 tbsp olive oil
- Oregano (some to sprinkle on each cap)
- Salt and pepper to taste
- Preheat oven to 375 degrees
- Wipe off mushroom caps (check out this video: how to prepare portobello’s)
- Brush mushroom caps lightly with olive oil and set on parchment paper on baking sheet
- Place baking sheet in oven to cook mushrooms about 30 minutes
- While mushroom caps are cooking, heat 1 tbsp of olive oil in pan, add chicken
- Cook chicken until no longer pink/internal temperature of 165 degrees
- While chicken is cooking dice red pepper
- Take cooked chicken and dice up
- Combine in a medium bowl chicken, red pepper, black olives, seasoning, and tomato sauce
- Spoon the chicken mixture into each of the portabella caps
- Sprinkle cheese over the tops of the stuffed portabella’s
- Pop in oven for about 10-15 minutes
I like to serve these with a side of steamed vegetables but they would also just be good by themselves. Enjoy!
What stuffed mushroom variations have you made? I’m always looking for new, fun ways to dress these up!