I originally posted this recipe 12/18, I completely forgot about making this but after reading the post I can now remember how much we loved it and I want to make them again:
The grocery store had these giant portobello mushrooms on sale, standing in the aisle I googled what I could stuff them with and came across a chicken parmesan recipe that looked great so that's what we had for dinner! This was very easy to make - and if I would have used cooked chicken like the recipe calls for it would be a super quick meal...I had Dave grill some thin chicken breasts to use in the recipe so that added a little time (but the hot freshly grilled chicken was excellent!).
I tweaked the original recipe a bit, will give you how I did it; if you want the original source and pictures click here.
- 1 pound thin chicken breasts (brush with olive oil, season with lemon pepper, grilled and chopped into bite sized pieces). Note you can use whatever cooked chicken you want!
- 4 large portobello mushrooms, wipe clean with a damp paper towel
- large handful of chopped fresh spinach
- 1 cup pizza sauce (you can substitute marinara)
- 1/3 cup grated parmesan
- 1/2 cup shredded mozzarella cheese
- Preheat oven to 400'.
- Scrape black gills out of mushrooms with a spoon and remove stem.
- Place mushrooms on a baking sheet sprayed with non-stick cooking spray, gill sides up.
- Top each mushroom with some of the spinach, bake a few minutes until the spinach is wilted and the mushrooms start to release their juice. Carefully drain off what liquid you can without the mushrooms falling off the baking sheet.
- In a small bowl combine the chopped chicken with sauce and parmesan, stir until well combined. Note if it seems dry add a little more sauce.
- Pile the chicken mixture evenly on top of prepared mushrooms. Sprinkle with mozzarella cheese.
- Bake for a few minutes more until tender and the cheese is melted, about 10-15 minutes.
1.13.21: lemon honey dijon chicken
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