Chicken, Artichoke, and Spinach Stuffed Portobello Mushrooms: A Delicious and Healthy Meal
Looking for a satisfying and healthy meal that’s packed with flavor? Look no further than these Chicken, Artichoke, and Spinach Stuffed Portobello Mushrooms! This recipe is not only delicious but also relatively easy to make, making it perfect for a weeknight dinner or a weekend gathering.
These stuffed mushrooms are bursting with a savory filling made from tender chicken, creamy artichoke hearts, and nutrient-rich spinach. The large portobello caps provide a hearty base, and the entire dish is baked to perfection, resulting in a tender and flavorful meal that’s sure to impress.
## Why You’ll Love This Recipe
* **Flavorful and satisfying:** The combination of chicken, artichokes, and spinach creates a delicious and complex flavor profile that will tantalize your taste buds.
* **Healthy and nutritious:** This recipe is packed with protein, fiber, and essential vitamins and minerals.
* **Easy to make:** With simple ingredients and straightforward instructions, this recipe is surprisingly easy to prepare.
* **Versatile:** You can easily customize this recipe to your liking by adding different vegetables, cheeses, or spices.
* **Impressive:** These stuffed mushrooms make a beautiful and elegant presentation, perfect for a dinner party or special occasion.
* **Gluten-free and low-carb:** This recipe is naturally gluten-free and can be easily adapted to be low-carb.
## Ingredients You’ll Need
* **Portobello Mushrooms:** 4 large portobello mushroom caps
* **Chicken:** 1 pound boneless, skinless chicken breasts, cooked and shredded or diced
* **Artichoke Hearts:** 1 (14-ounce) can artichoke hearts, drained and chopped
* **Spinach:** 5 ounces fresh spinach, chopped (or 10 ounces frozen spinach, thawed and squeezed dry)
* **Onion:** 1/2 medium yellow onion, finely chopped
* **Garlic:** 2 cloves garlic, minced
* **Cream Cheese:** 4 ounces cream cheese, softened
* **Parmesan Cheese:** 1/4 cup grated Parmesan cheese
* **Mozzarella Cheese:** 1/2 cup shredded mozzarella cheese (optional, for topping)
* **Olive Oil:** 2 tablespoons olive oil
* **Lemon Juice:** 1 tablespoon lemon juice
* **Dried Oregano:** 1 teaspoon dried oregano
* **Red Pepper Flakes:** 1/4 teaspoon red pepper flakes (optional, for a little heat)
* **Salt and Pepper:** To taste
* **Fresh Parsley:** Chopped fresh parsley, for garnish (optional)
## Equipment You’ll Need
* Large skillet
* Baking sheet
* Mixing bowl
* Knife
* Cutting board
* Spoon or spatula
* Oven
## Step-by-Step Instructions
Follow these detailed instructions to create perfect Chicken, Artichoke, and Spinach Stuffed Portobello Mushrooms every time.
**1. Prepare the Portobello Mushrooms:**
* Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
* Remove the stems from the portobello mushrooms. You can discard the stems or save them for another use, such as vegetable broth or chopped and added to a soup.
* Gently scrape out the gills from the underside of the mushroom caps using a spoon. This helps to prevent the mushrooms from becoming too watery during baking.
* Brush the mushroom caps with olive oil and season with salt and pepper.
* Place the mushroom caps, gill-side up, on the prepared baking sheet.
**2. Cook the Chicken:**
* If you haven’t already, cook the chicken breasts. You can grill, bake, poach, or pan-fry them. Another option is to use leftover cooked chicken, which makes this recipe even quicker! Make sure to shred or dice the chicken into small, bite-sized pieces.
**3. Sauté the Vegetables:**
* Heat 1 tablespoon of olive oil in a large skillet over medium heat.
* Add the chopped onion and cook until softened, about 5-7 minutes.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
* Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. If using frozen spinach, make sure it’s thawed and squeezed dry before adding it to the skillet.
**4. Prepare the Filling:**
* In a large mixing bowl, combine the cooked chicken, sautéed onion and spinach mixture, chopped artichoke hearts, softened cream cheese, grated Parmesan cheese, lemon juice, dried oregano, and red pepper flakes (if using).
* Mix well until all ingredients are evenly combined. Taste and adjust seasonings with salt and pepper as needed. This is a crucial step! Don’t be afraid to add more oregano, salt, or pepper to enhance the flavor.
**5. Stuff the Portobello Mushrooms:**
* Spoon the chicken and artichoke mixture evenly into the portobello mushroom caps, mounding it slightly.
* If desired, sprinkle the stuffed mushrooms with shredded mozzarella cheese.
**6. Bake the Stuffed Mushrooms:**
* Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is heated through and bubbly.
* If you added mozzarella cheese, bake until the cheese is melted and lightly golden brown.
**7. Garnish and Serve:**
* Remove the stuffed mushrooms from the oven and let them cool slightly before serving.
* Garnish with chopped fresh parsley, if desired.
* Serve the Chicken, Artichoke, and Spinach Stuffed Portobello Mushrooms as a main course or a hearty appetizer. They pair well with a side salad or roasted vegetables.
## Tips and Variations
* **Use different cheeses:** Experiment with different cheeses in the filling or as a topping. Gruyere, provolone, or feta cheese would all be delicious.
* **Add other vegetables:** Consider adding other vegetables to the filling, such as diced bell peppers, mushrooms, or zucchini.
* **Make it spicy:** Add a pinch of cayenne pepper or a dash of hot sauce to the filling for a spicier kick.
* **Use a different protein:** Substitute the chicken with ground turkey, Italian sausage, or even chickpeas for a vegetarian option.
* **Add breadcrumbs:** Mix some breadcrumbs into the filling for a slightly drier and more textured filling. Panko breadcrumbs work especially well.
* **Make it ahead of time:** You can prepare the filling ahead of time and store it in the refrigerator for up to 24 hours. Stuff the mushrooms just before baking.
* **Adjust Baking Time:** The baking time may vary depending on the size of your portobello mushrooms. Check for doneness by gently piercing the mushroom with a fork. It should be tender. If the tops are browning too quickly, tent the baking sheet with foil.
* **Don’t Overcrowd the Pan:** Make sure the mushrooms are not too close together on the baking sheet. This will ensure that they cook evenly. If necessary, use two baking sheets.
* **Consider the Sauce:** While this recipe focuses on the filling, a drizzle of balsamic glaze or a light pesto sauce can add another layer of flavor. Drizzle after baking.
* **Spice it Up:** If you like a bit of a kick, consider adding a pinch of red pepper flakes to the mushroom caps before baking, in addition to the filling.
* **Adding Sun-Dried Tomatoes:** Incorporating chopped sun-dried tomatoes (oil-packed, drained) will provide a tangy, umami flavor that complements the other ingredients beautifully. Add about 1/4 cup to the filling.
* **Use Different Herbs:** While oregano is a classic choice, experiment with other herbs like thyme, rosemary, or basil. Fresh herbs are preferable, but dried can be used in a pinch (use half the amount of dried compared to fresh).
* **Add Wine:** When sautéing the onions and garlic, deglaze the pan with a splash of white wine (like Sauvignon Blanc or Pinot Grigio) after they have softened. Allow the wine to reduce by half before adding the spinach. This will add depth of flavor to the filling.
## Serving Suggestions
These stuffed portobello mushrooms are incredibly versatile and can be served in a variety of ways:
* **Main Course:** Serve two stuffed mushrooms per person as a main course, accompanied by a side salad, roasted vegetables, or quinoa.
* **Appetizer:** Cut the stuffed mushrooms into smaller pieces and serve them as an appetizer for a dinner party or gathering.
* **Side Dish:** Serve one stuffed mushroom per person as a side dish to complement a grilled steak, chicken, or fish.
* **Lunch:** Enjoy a stuffed mushroom for a satisfying and healthy lunch.
## Nutritional Information (approximate, per mushroom)
* Calories: 350-450
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 10-15g
* Fiber: 3-5g
*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*
## Storing and Reheating
* **Storing:** Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** To reheat, bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat them in the microwave, but the mushrooms may become a bit soggy.
## Conclusion
These Chicken, Artichoke, and Spinach Stuffed Portobello Mushrooms are a delicious, healthy, and easy-to-make meal that’s perfect for any occasion. With their savory filling and hearty portobello base, they’re sure to become a family favorite. So, gather your ingredients, follow the simple steps, and enjoy this flavorful and satisfying dish!
Enjoy cooking, and bon appétit!