CHICKEN PARMESAN STUFFED MUSHROOMS WITH SPINACH
These Chicken Parmesan Stuffed Portobello Mushrooms are a delicious meal full of healthy ingredients and amazing flavors!
Provided by Holly Sander
Categories Dinner
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees. Place parchment paper on a baking sheet. Roast mushrooms for 10 minutes with top side up, and then 5 minutes on the other side (If your mushrooms are really large cook 13 minutes on the first side). Remove mushrooms from the oven, drain off any liquid from the pan and set aside. Now reduce the oven temperature to 425.
- Meanwhile, mix together the parmesan, parsley, onion, egg, garlic, onion powder, salt and pepper in a large mixing bowl.
- Next, give the spinach a chop and separate it and sprinkle over the mixture in the bowl and mix together. Add the chicken and give it a good stir.
- Season the mushrooms with a sprinkle of salt and pepper and place them top-side down on the baking sheet. Form 6 evenish balls (depending on the variation of sizes of your mushrooms) and place them on each mushroom on the baking sheet. Press them down a little so they cover the mushroom, and so their tops are flat. Spray them with cooking spray. Cook for 15-20 minutes, top each mushroom with cheese, and continue cooking until chicken temperature reaches 165F and cheese has melted.
- Meanwhile, heat marinara on the stovetop. When mushrooms are cooked, remove from oven, top with marinara, and garnish with more Italian cheese, Parmesan cheese (if desired), & chopped parsley. Serve warm.
Nutrition Facts : Calories 268 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 15 grams fat, Fiber 4 grams fiber, Protein 23 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 Stuffed Mushroom Cap, Sodium 883 grams sodium, Sugar 6 grams sugar, UnsaturatedFat 0 grams unsaturated fat
CHICKEN PARMESAN STUFFED PORTOBELLO
Juicy, large portobello mushroom caps are stuffed with a classic mixture of chicken, pasta sauce, basil, and lots of cheese.
Provided by Lyuba Brooke
Categories Appetizer
Time 45m
Number Of Ingredients 10
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.
CHICKEN PARMESAN STUFFED PORTOBELLO MUSHROOMS
This Chicken Parmesan Stuffed Portobello Mushrooms recipe is keto-friendly and really healthy tomato at home for lunch or dinner for the family. You can also stuff smaller mushrooms for a quick and tasty snack or appetizer.
Provided by Todd's Kitchen
Categories Quick and Easy Low-Carb Weeknight Dinners Easy Quick Shellfish-Free Beginner Gluten-Free Egg-Free Soy-Free Fish-Free Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Tomato-Free Oven
Time 20m
Yield 1
Number Of Ingredients 5
Steps:
- Preheat your oven to 400 degrees F (200 degrees C).
- In a large bowl, add the Chicken Breast (1), Pizza Sauce (3/4 cup), and Shredded Parmesan Cheese (1/4 cup). Mix together.
- Place your Portobello Mushroom (1) on a large parchment paper-lined baking tray. Remove the core and using a spoon scrape out the gills.
- Pour in the chicken mixture and sprinkle Shredded Mozzarella Cheese (to taste) over the top.
- Place in your preheated oven and bake for about 17 minutes. Once the mushroom is cooked and cheese is melted, remove and serve.
Nutrition Facts : Calories 669 calories, Protein 40.2 g, Fat 35.8 g, Carbohydrate 45.3 g, Fiber 6.5 g, Sugar 8.9 g, Sodium 2290.7 mg, SaturatedFat 10.8 g, Cholesterol 87.7 mg, TransFat 0 g, UnsaturatedFat 20.1 g
CHICKEN PARMESAN STUFFED PORTOBELLO MUSHROOMS RECIPE
This Chicken Parmesan Stuffed Portobello Mushrooms recipe is a quick and easy meal for busy weeknights. You could even use rotisserie chicken!
Provided by Rachel Gurk
Categories Main Dish
Time 27m
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Scrape black gills out of mushrooms with a spoon and remove stem.
- Place mushrooms on a parchment paper lined baking sheet, gill sides up.
- In a small bowl, combine chicken breast with sauce and parmesan cheese. Stir until well combined.
- Pile chicken mixture evenly on top of prepared mushrooms. Sprinkle with mozzarella cheese.
- Bake mushrooms in the preheated oven until tender and cheese is melted, about 15-17 minutes.
Nutrition Facts : ServingSize 1 of 2, Calories 481 kcal, Carbohydrate 38 g, Protein 39 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 92 mg, Sodium 1188 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 8 g
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.
MARINATED AND STUFFED PORTOBELLO MUSHROOMS WITH PARMESAN-HERB BREADCRUMBS
Sauteed summer squash and tomatoes fill grilled balsamic-mustard marinated portobello caps and topped with seasoned breadcrumbs before broiling until crispy.
Provided by Food Network Kitchen
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Position an oven rack 4 inches from the broiler and preheat the broiler to high.
- Whisk together 1/4 cup of the oil, the vinegar and mustard in a 9- by 13-inch baking dish. Season with salt and pepper. Dip each mushroom cap in the marinade, turning to coat on all sides. Let the mushrooms sit in the marinade for 15 to 20 minutes.
- Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the shallots and saute until just beginning to soften, about 2 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the squash, zucchini and tomatoes, sprinkle with salt and pepper and saute until beginning to soften, 4 minutes.
- Mix together the panko, Parmesan and parsley in a small bowl. Season with salt and pepper and set aside.
- Heat a grill pan over medium-high heat. Grill the mushrooms, cap-side down, until slightly charred, about 3 minutes per side. Wipe out the baking dish with a paper towel and return the mushrooms to the baking dish, cap-side down. Divide the sauteed vegetables among the mushroom caps. Cover the vegetables with the panko mixture, drizzle with a bit of olive oil and place under the broiler until browned, about 2 minutes. Serve hot or at room temperature.
BAKED, CHICKEN-STUFFED PORTABELLA MUSHROOMS
I found this one on the net, and thought I would give it a try. After thoroughly enjoying this recipe, I decided to post it. What a great hearty, lunch/dinner... or an appetizer.
Provided by VickyJ
Categories Lunch/Snacks
Time 40m
Yield 4 entrees, 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 286.1, Fat 9.4, SaturatedFat 2.3, Cholesterol 85.1, Sodium 398.2, Carbohydrate 16.9, Fiber 3.3, Sugar 8.9, Protein 34.2
CHICKEN AND ORZO STUFFED PORTOBELLO MUSHROOMS
Quite some time ago I tried an incredible stuffed mushroom dish at an Italian restaurant. This version takes advantage of precooked chicken for faster prep. There really is no substitute for the demi glace, although homemade is an option, I purchased mine at a local kitchen store. The quantity below will full two large mushroom caps or four medium mushroom caps.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 40m
Yield 2
Number Of Ingredients 13
Steps:
- Melt butter in a skillet over medium high heat and cook bell pepper until tender, 3 to 4 minutes. Add garlic during the last 30 seconds and sauté until fragrant. Stir in orzo and add 1 cup chicken broth, demi glace, Italian seasoning, salt, pepper, and chicken. Cook and stir for about 5 minutes. Add 1/2 cup chicken broth. Cook and stir until liquid is absorbed and add the next 1/2 cup chicken broth, about 5 minutes. Repeat until orzo pasta is tender - you may not need all the chicken broth. Add spinach during the last minute of cooking.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place mushroom caps on a rimmed baking sheet. Add equal amounts of orzo filling to the mushroom caps. Top with smoked mozzarella cheese and broil until golden brown and cheese is melted, 3 to 5 minutes.
Nutrition Facts : Calories 684.8 calories, Carbohydrate 48.2 g, Cholesterol 150.3 mg, Fat 27.3 g, Fiber 3.4 g, Protein 58.3 g, SaturatedFat 12.1 g, Sodium 2519.3 mg, Sugar 6.5 g
CHICKEN, ARTICHOKE, AND SPINACH-STUFFED PORTOBELLOS
These stuffed mushroom caps turn an appetizer into a meal. Serve with a piece of crusty bread and a side salad, if desired. This recipe was made in a Panasonic CIO.
Provided by Soup Loving Nicole
Categories Trusted Brands: Recipes and Tips Panasonic
Time 43m
Yield 4
Number Of Ingredients 9
Steps:
- Combine chicken, Alfredo sauce, spinach, artichoke hearts, red pepper flakes, and 4 ounces of Parmesan cheese in a large bowl. Stir to combine.
- Lightly rub the outside of each portobello with olive oil using your hands; season with salt and pepper.
- Divide the chicken filling among the mushroom caps and top with remaining Parmesan cheese. Place mushroom caps on the grill pan of the Panasonic Countertop Induction Oven.
- Press "Auto Cook". Select Poultry with Vegetables setting and press "Start". Turn the dial to select 2 pounds and press "Start" again. Cook until chicken is no longer pink and mushrooms are tender, about 23 minutes.
Nutrition Facts : Calories 761.9 calories, Carbohydrate 16 g, Cholesterol 177.3 mg, Fat 51.1 g, Fiber 4.2 g, Protein 61.4 g, SaturatedFat 21.1 g, Sodium 2179.5 mg, Sugar 4.4 g
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