Stuffed Portobello Mushrooms with Ground Chicken and Cheese: A Delicious and Healthy Recipe
Stuffed portobello mushrooms are a versatile and satisfying dish that can be adapted to suit various tastes and dietary needs. This recipe features a savory filling of ground chicken, flavorful herbs, and melted cheese, creating a healthy and delicious meal that’s perfect for a weeknight dinner or a special occasion.
**Why You’ll Love This Recipe:**
* **Flavorful and Filling:** The combination of earthy portobello mushrooms, savory ground chicken, aromatic herbs, and gooey cheese creates a symphony of flavors and textures that will leave you feeling satisfied.
* **Healthy and Nutritious:** Portobello mushrooms are low in calories and fat but rich in nutrients, including vitamins, minerals, and antioxidants. Ground chicken is a lean source of protein, and the cheese adds calcium and other essential nutrients.
* **Easy to Make:** This recipe is surprisingly easy to make, even for novice cooks. The steps are straightforward, and the ingredients are readily available.
* **Customizable:** You can easily customize this recipe to your liking by adding your favorite vegetables, herbs, and spices. You can also substitute the ground chicken with other types of meat or vegetarian alternatives.
* **Impressive Presentation:** Stuffed portobello mushrooms make an elegant and visually appealing dish that’s perfect for entertaining guests.
**Ingredients:**
* 4 large portobello mushrooms
* 1 tablespoon olive oil
* 1 pound ground chicken
* 1 small onion, finely chopped
* 2 cloves garlic, minced
* 1/2 cup chopped bell pepper (any color)
* 1/2 cup chopped zucchini
* 1/4 cup chopped fresh parsley
* 1/4 cup grated Parmesan cheese
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1/4 teaspoon red pepper flakes (optional)
* Salt and pepper to taste
* 1 cup shredded mozzarella cheese, or cheese of your choice
**Equipment:**
* Baking sheet
* Large skillet
* Spoon or spatula
* Small bowl
**Instructions:**
**1. Prepare the Portobello Mushrooms:**
* Preheat oven to 375°F (190°C).
* Gently wipe the portobello mushrooms with a damp paper towel to remove any dirt or debris. Avoid washing them under running water, as they can absorb too much moisture.
* Remove the stems from the mushrooms. You can save the stems for another use, such as making mushroom stock or adding them to soups and stews. Use a spoon to gently scrape out the gills from the underside of the mushroom caps. This will create more space for the filling.
* Brush the mushroom caps with olive oil and season with salt and pepper.
**2. Prepare the Ground Chicken Filling:**
* Heat the remaining olive oil in a large skillet over medium heat.
* Add the ground chicken and cook, breaking it up with a spoon or spatula, until it is browned and cooked through. Drain off any excess grease.
* Add the chopped onion, garlic, bell pepper, and zucchini to the skillet. Cook until the vegetables are softened, about 5-7 minutes.
* Stir in the chopped parsley, Parmesan cheese, oregano, basil, red pepper flakes (if using), salt, and pepper. Mix well to combine all the ingredients.
**3. Stuff the Portobello Mushrooms:**
* Place the mushroom caps on a baking sheet, cup-side up.
* Spoon the ground chicken filling into the mushroom caps, dividing it evenly among them.
* Top each mushroom with shredded mozzarella cheese.
**4. Bake the Stuffed Mushrooms:**
* Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the mushrooms are tender.
**5. Serve:**
* Carefully remove the stuffed portobello mushrooms from the oven.
* Let them cool for a few minutes before serving.
* Garnish with fresh parsley, if desired.
* Serve warm as a main course or a side dish.
**Tips and Variations:**
* **Vegetarian Option:** Substitute the ground chicken with crumbled tofu, lentils, or a vegetarian ground meat alternative.
* **Different Cheeses:** Experiment with different types of cheese, such as provolone, Gruyere, or goat cheese.
* **Add Vegetables:** Add other vegetables to the filling, such as spinach, mushrooms, sun-dried tomatoes, or artichoke hearts.
* **Spice it Up:** Add a pinch of cayenne pepper or a dash of hot sauce to the filling for a spicier kick.
* **Use Different Herbs:** Experiment with different herbs, such as thyme, rosemary, or sage.
* **Make it Gluten-Free:** Ensure that all ingredients are gluten-free.
* **Add Breadcrumbs:** For a slightly different texture, mix a small amount of breadcrumbs into the filling.
* **Pre-Cook Vegetables:** For quicker cooking, you can pre-cook the vegetables in the microwave or by sautéing them before adding them to the filling.
* **Grilling:** These can also be grilled. Prepare as directed, but grill over medium heat for about 15-20 minutes, or until the mushrooms are tender and the cheese is melted.
* **Make Ahead:** The mushrooms can be stuffed ahead of time and refrigerated until ready to bake. Add a few minutes to the baking time if baking from cold.
**Detailed Step-by-Step Instructions with Images:**
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**Step 1: Prepare the Portobello Mushrooms**
[Image: Portobello mushrooms before cleaning]* Begin by selecting four large portobello mushrooms. Look for mushrooms that are firm, with a smooth surface and no signs of bruising or decay.
[Image: Cleaning portobello mushrooms with a damp paper towel]* Gently clean the mushrooms with a damp paper towel. Avoid submerging them in water, as they tend to absorb water and become soggy. Focus on removing any dirt or debris from the caps and stems.
[Image: Removing the stems from the portobello mushrooms]* Remove the stems from the mushrooms. You can do this by gently twisting and pulling the stems away from the caps. The stems can be saved for other uses, such as making mushroom stock.
[Image: Scraping out the gills from the portobello mushrooms]* Use a spoon to carefully scrape out the dark gills from the underside of the mushroom caps. This step is optional but helps create more room for the filling and prevents the filling from becoming too watery. Discard the gills.
[Image: Brushing the portobello mushrooms with olive oil]* Brush the mushroom caps with olive oil, both inside and out. Season generously with salt and pepper. This will help to enhance the flavor of the mushrooms during baking.
**Step 2: Prepare the Ground Chicken Filling**
[Image: Sautéing ground chicken in a skillet]* Heat one tablespoon of olive oil in a large skillet over medium heat. Add one pound of ground chicken and cook, breaking it up with a spoon or spatula, until it is browned and fully cooked. Drain any excess grease from the skillet.
[Image: Adding chopped onion, garlic, bell pepper, and zucchini to the skillet]* Add one finely chopped small onion, two minced cloves of garlic, 1/2 cup of chopped bell pepper (any color), and 1/2 cup of chopped zucchini to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
[Image: Adding parsley, Parmesan cheese, oregano, basil, and red pepper flakes to the skillet]* Stir in 1/4 cup of chopped fresh parsley, 1/4 cup of grated Parmesan cheese, one teaspoon of dried oregano, 1/2 teaspoon of dried basil, and 1/4 teaspoon of red pepper flakes (if using). Season with salt and pepper to taste. Mix well to combine all ingredients.
**Step 3: Stuff the Portobello Mushrooms**
[Image: Placing the mushroom caps on a baking sheet]* Place the prepared mushroom caps on a baking sheet, cup-side up.
[Image: Spooning the ground chicken filling into the mushroom caps]* Spoon the ground chicken filling evenly into the mushroom caps, filling them to the brim. Don’t be afraid to pack the filling in a bit.
[Image: Topping the stuffed mushrooms with shredded mozzarella cheese]* Top each mushroom generously with shredded mozzarella cheese, or your preferred cheese.
**Step 4: Bake the Stuffed Mushrooms**
[Image: Baking the stuffed mushrooms in the oven]* Bake in the preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly and the mushrooms are tender. The internal temperature of the filling should reach 165°F (74°C).
**Step 5: Serve**
[Image: Finished stuffed portobello mushrooms with ground chicken and cheese]* Carefully remove the stuffed portobello mushrooms from the oven and let them cool for a few minutes before serving. Garnish with fresh parsley, if desired. Serve warm as a main course or a side dish.
**Nutritional Information (approximate per serving):**
* Calories: 350-450
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 10-15g
*(Note: Nutritional information will vary depending on the specific ingredients used.)*
**Serving Suggestions:**
* Serve as a main course with a side salad or roasted vegetables.
* Serve as an appetizer at a dinner party.
* Pair with a glass of light-bodied red wine or a crisp white wine.
**Storage Instructions:**
* Store leftover stuffed portobello mushrooms in an airtight container in the refrigerator for up to 3 days.
* Reheat in the oven or microwave until heated through.
**Enjoy your delicious and healthy Stuffed Portobello Mushrooms with Ground Chicken and Cheese!**
**Additional Notes:**
* This recipe can easily be doubled or tripled to serve a larger crowd.
* Feel free to experiment with different variations and flavor combinations to create your own unique stuffed portobello mushroom recipe.
* For a healthier option, use lean ground chicken and low-fat cheese.
* These stuffed mushrooms are also great for meal prepping. You can make them ahead of time and reheat them as needed.
**Frequently Asked Questions (FAQ):**
* **Can I use a different type of meat?** Yes, you can substitute the ground chicken with ground turkey, ground beef, or even Italian sausage. You may need to adjust the cooking time depending on the type of meat you use.
* **Can I make these vegetarian?** Absolutely! You can use crumbled tofu, lentils, or a vegetarian ground meat alternative. You can also add more vegetables to the filling, such as spinach, mushrooms, or sun-dried tomatoes.
* **Can I freeze these stuffed mushrooms?** While you can freeze them, the texture may change slightly upon thawing. It’s best to bake them fresh for the best results. If you do freeze them, wrap them tightly in plastic wrap and then in aluminum foil.
* **How do I prevent the mushrooms from becoming soggy?** Avoid washing the mushrooms under running water. Instead, gently wipe them with a damp paper towel. Also, make sure to scrape out the gills, as they can release moisture during baking.
* **Can I grill these instead of baking them?** Yes, you can grill them over medium heat for about 15-20 minutes, or until the mushrooms are tender and the cheese is melted.
* **What kind of cheese is best for this recipe?** Mozzarella is a classic choice, but you can also use provolone, Gruyere, Parmesan, or any cheese that melts well and complements the other flavors.
* **Can I add breadcrumbs to the filling?** Yes, adding a small amount of breadcrumbs to the filling can add a nice texture. Use plain or Italian-seasoned breadcrumbs.
* **How do I store leftovers?** Store leftover stuffed portobello mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
By following these detailed instructions and tips, you can create a delicious and impressive dish that’s perfect for any occasion. Enjoy!