Stuffed Portobello Mushrooms With Ground Chicken And Cheese Recipes

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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.

CHICKEN AND ORZO STUFFED PORTOBELLO MUSHROOMS



Chicken and Orzo Stuffed Portobello Mushrooms image

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

1 tablespoon butter
½ cup diced red bell pepper
2 cloves garlic, minced
½ cup uncooked orzo pasta
2 ½ cups chicken broth, or as needed
1 tablespoon prepared demi glace
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups chopped cooked chicken
1 cup chopped fresh spinach
2 portobello mushroom caps, gills removed
4 slices smoked mozzarella

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

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

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