Baked Chicken Stuffed Portabella Mushrooms Recipes

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CHICKEN BREASTS WITH PORTOBELLO MUSHROOMS



Chicken Breasts with Portobello Mushrooms image

This chicken is coated in bread crumbs and Parmesan cheese, and then covered with portobello mushrooms. It's good and easy!

Provided by PWSCHWARTZ

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 10

nonstick cooking spray
½ cup grated Parmesan cheese
¼ cup seasoned bread crumbs
2 skinless, boneless chicken breasts, halved
1 tablespoon olive oil
1 small shallot, chopped
4 portobello mushrooms, sliced
1 tablespoon chopped fresh parsley
¼ teaspoon ground black pepper
4 thin slices mozzarella cheese

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Spray an oven-proof casserole dish with cooking spray.
  • Mix Parmesan cheese and bread crumbs together in a shallow dish or on waxed paper. Press mixture into both sides of chicken breasts.
  • Heat olive oil in a small frying pan over medium-high heat. Add shallot and saute until soft, about 5 minutes. Add mushrooms, parsley, and pepper. Cook, turning once, for 5 minutes.
  • Arrange chicken flat into the prepared casserole dish. Top with the mushroom mixture, divided evenly over each piece. Arrange slices of mozzarella cheese on top.
  • Bake in the preheated oven until a fork can be inserted into the chicken breasts with ease and they are no longer pink in the centers, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 269.5 calories, Carbohydrate 13 g, Cholesterol 59.1 mg, Fat 12.8 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 5.5 g, Sodium 494.2 mg, Sugar 3 g

CHICKEN PARMESAN STUFFED PORTOBELLO MUSHROOMS RECIPE



Chicken Parmesan Stuffed Portobello Mushrooms Recipe image

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

2 portobello mushrooms, brushed or wiped clean
1 cooked boneless skinless chicken breast (8-10 ounces), shredded or finely chopped
3/4 cup pizza or marinara sauce
1/4 cup Parmesan cheese
1/3 cup mozzarella cheese

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



Portobello Mushrooms Stuffed with Chicken image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 16

1 medium head garlic
3 tablespoons olive oil
2 large Vidalia onions
6 large portobello mushroom caps, stems removed (save stems)
1/2 pound crimini mushrooms
1 1/2 pounds boneless, skinless chicken breasts cut into 1/4-strips
1 tablespoons all-purpose flour
1 teaspoon salt and freshly ground black pepper
1 teaspoon red pepper flakes to taste (optional)
1/2 cup dry white wine
1 tablespoon butter
1 teaspoon fresh herbs, shredded (such as basil and Italian parsley) to taste
2 each, whole green, yellow, and red bell peppers; stems and seeds removed, cut in strips
1/4 cup shredded, aged Parmesan cheese
Thinly sliced chunks of very dry, aged Parmesan cheese, for top and presentation
Basil sprigs, for garnish

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.

STUFFED PORTOBELLO MUSHROOMS WITH GROUND CHICKEN AND CHEESE



Stuffed Portobello Mushrooms with Ground Chicken and Cheese image

A perfect meal in itself along with a green salad. These can also be made if you're on a keto diet.

Provided by manella

Time 1h5m

Yield 4

Number Of Ingredients 12

cooking spray
4 large portobello mushrooms
2 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, minced, or more to taste
1 pound ground chicken
1 ½ cups shredded Gouda cheese, divided
1 small tomato, seeded and chopped
4 ounces spreadable goat cheese
2 tablespoons chopped fresh parsley
½ teaspoon minced fresh rosemary
½ teaspoon minced fresh basil

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Spray a casserole dish large enough to hold the mushrooms with cooking spray.
  • Remove mushroom stems; chop and set aside in a medium bowl. Use a spoon to carefully remove gills, making sure you don't tear the mushroom caps; discard gills. Invert the mushroom caps and place in the prepared dish.
  • Heat oil in a large frying pan over medium heat. Add onion and garlic; saute for 5 minutes. Add ground chicken and cook, breaking it apart with a wooden spoon, until crumbly and no longer pink, about 10 minutes.
  • Add chicken mixture to the chopped mushroom stems. Stir in 1 cup Gouda cheese, tomato, goat cheese, parsley, rosemary, and basil. Fill the cavity of each mushroom with the mixture, mounding it slightly.
  • Bake in the preheated oven for 20 minutes. Sprinkle remaining 1/2 cup Gouda over the mushrooms and bake until cheese melts, about 5 more minutes. Serve hot.

Nutrition Facts : Calories 465.8 calories, Carbohydrate 5.7 g, Cholesterol 139.5 mg, Fat 29.1 g, Fiber 0.9 g, Protein 44.3 g, SaturatedFat 15.1 g, Sodium 592.7 mg, Sugar 3.6 g

BAKED, CHICKEN-STUFFED PORTABELLA MUSHROOMS



Baked, Chicken-Stuffed Portabella Mushrooms image

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

1 cup marinara sauce (prepared or homemade)
1/2 cup finely snipped fresh basil leaf
8 portabella mushrooms, each about 4 to 5 inches in diameter
1 lb cooked chicken, cubed (2 average-sized chicken breasts)
1 -2 garlic clove, peeled and minced
1/3 cup chopped green onion
2 tablespoons chopped green peppers, and sweet red and yellow peppers
1 -2 tablespoon minced Italian parsley (no stems)
1 teaspoon dried Italian herb seasoning (optional)
salt, and freshly ground black (optional) or white pepper (optional)
shredded mozzarella cheese (as desired) or cheese, of choice (as desired)
grated parmesan cheese (optional) or romano cheese, as desired (optional)
1 sprig fresh basil (to garnish)

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

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