Meaty portobello mushroom caps become elegant vessels for a savory filling of seasoned chicken, wilted spinach, and melted cheese in this satisfying low-carb dinner that's both nutritious and indulgent.
Recipe Details
Ingredients
- 4 large caps portobello mushroom caps, stems removed and gills scraped
- 450g boneless, skinless chicken breast, diced
- 150g fresh baby spinach
- 115g shredded mozzarella cheese
- 60g grated Parmesan cheese
- 115g cream cheese, softened
- 3 cloves garlic, minced
- 1/2 medium yellow onion, finely diced
- 45ml extra virgin olive oil
- 10ml Italian seasoning blend
- 5ml kosher salt
- 2.5ml freshly ground black pepper
- 1.25ml red pepper flakes (optional)
- 30ml fresh basil, chopped
Instructions
-
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
-
Clean 4 large caps portobello mushroom caps with a damp paper towel and remove stems. Using a spoon, scrape out the dark gills from the underside of each cap. Brush both sides lightly with 45ml extra virgin olive oil and season with 5ml kosher salt and 2.5ml freshly ground black pepper.
-
Place 4 large caps portobello mushroom caps gill-side up on the prepared baking sheet and bake for 10 minutes to pre-cook and release excess moisture.
-
Meanwhile, heat remaining 45ml extra virgin olive oil in a large skillet over medium-high heat. Add 1/2 medium yellow onion and cook for 3-4 minutes until softened and translucent.
-
Add 450g boneless to the skillet and season with 10ml Italian seasoning blend, 5ml kosher salt, and 2.5ml freshly ground black pepper. Cook for 6-8 minutes, stirring frequently, until chicken is cooked through and no longer pink.
-
Add 3 cloves garlic and 1.25ml red pepper flakes (optional) to the skillet and cook for 1 minute until fragrant. Add 150g fresh baby spinach and cook until wilted, about 2-3 minutes.
-
Remove skillet from heat and stir in 115g cream cheese until melted and creamy. Add half of the 115g shredded mozzarella cheese and half of the 60g grated Parmesan cheese, mixing until combined. Taste and adjust seasoning.
-
Remove 4 large caps portobello mushroom caps from oven and pat dry any accumulated moisture with paper towels. Divide the chicken and spinach mixture evenly among the mushroom caps, mounding it slightly.
-
Top each stuffed mushroom with remaining 115g shredded mozzarella cheese and 60g grated Parmesan cheese cheese.
-
Return to oven and bake for 12-15 minutes until cheese is melted and golden brown, and mushrooms are tender when pierced with a knife.
-
Garnish with 30ml fresh basil and serve immediately while hot and bubbly.
Tips
Mushroom Prep: Removing the gills is important as they can make the dish watery and muddy-looking. Use a spoon to gently scrape them away.
Moisture Control: Pre-baking the mushroom caps helps remove excess moisture that could make your stuffing soggy. Pat them dry before adding the filling.
Chicken Safety: Ensure chicken reaches an internal temperature of 74°C (165°F) before removing from heat.
Make-Ahead: The filling can be prepared a day ahead and refrigerated. Bring to room temperature before stuffing the mushrooms.
Cheese Variations: Try using fontina, gruyere, or goat cheese for different flavor profiles. A sprinkle of blue cheese adds a gourmet touch.
Storage: Leftover stuffed mushrooms keep for 2 days in the refrigerator. Reheat in a 180°C (350°F) oven until heated through.
Serving Suggestions: Pair with a simple arugula salad dressed with lemon vinaigrette, or serve alongside roasted vegetables for a complete meal.