PORTABELLA MUSHROOMS STUFFED WITH CHICKEN
Make and share this Portabella Mushrooms Stuffed With Chicken recipe from Food.com.
Provided by maryL in Canada
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Clean portabello mushrooms, remove stem and scrape inside to remove brown part.
- Put mushrooms in a greased 13inch x 11 inch pan, I use cooking spray.
- Brush inside mushroom caps with 1 tablespoon of olive oil.
- Brown ground chicken in 1 tablespoon of olive oil, add spices, remove from pan and cool.
- In the same frying pan add white wine, spinach and garlic scraping up the bits left from the chicken.
- Cook over medium heat for about 5 minutes til spinach is wilted.
- Cool and add to chicken.
- Mix well and put a heaping spoonful onto each mushroom cap.
- Pour tomato sauce over the mushrooms.
- Sprinkle cheese on top.
- Bake uncovered for 25 minutes in 350 degree oven.
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Md Gisan Ali
[email protected]These were so good, I ate them all in one sitting! I'll definitely be making them again soon.
Hamayoon Hamayoon
[email protected]I'm a vegetarian, so I used tofu instead of chicken. They were still very tasty!
mastre ps
[email protected]These were a great way to use up some leftover chicken. I also added some chopped vegetables to the filling for extra nutrition.
Kubija Chapagain
[email protected]I've never stuffed mushrooms before, but this recipe made it so easy. They turned out perfectly, and they were so delicious.
Liane Amstrong
[email protected]These were so easy to make, and they were a big hit with my family. I'll definitely be making them again.
Tariq Square
[email protected]I followed the recipe exactly, but my mushrooms came out dry. I'm not sure what I did wrong.
Allah distta
[email protected]These were a bit bland for my taste. I think I'll add some more herbs and spices next time.
Lebza Mogale
[email protected]I'm not a huge fan of mushrooms, but I loved these! The chicken and cheese filling was so creamy and flavorful.
Shahriar Shah Alam
[email protected]These were delicious! I used a gluten-free breadcrumb mixture, and they were still very flavorful.
Sajid ullah Khan
[email protected]I've made these mushrooms several times now, and they're always a crowd-pleaser. I love that they're so versatile - you can stuff them with whatever you like.
Mua Mua
[email protected]These stuffed mushrooms were a hit! I used a mix of chicken and sausage, and added some spinach and sun-dried tomatoes for extra flavor. They were so easy to make, and they looked so impressive on the plate.