Trim the end of the stem very slightly, then gently pop the remainder stem off. Lay the mushroom's underside facing up on a shallow baking tray or pan. Slice the stem up and return it to the center of the mushroom. Add some olive oil and the 3 Tbsp. of water to the pan.
Put Worcestershire sauce, Kitchen Bouquet, and Mrs. Dash in the hollow of the stem, stir lightly, making it spread into the gills of the mushroom. Add some water, just a little.
Slice up the green onion, shred the chicken, and steam the broccoli to al dente ( I microwaved it for about 1 minute 45 seconds) and put on top of the sauce in the mushrooms. Drizzle with olive oil to taste.
Cook until meat, broccoli, and edge of mushroom are lightly toasted.
I baked the mushroom caps at 300 degrees F in my toaster oven, for one cooking cycle (it auto-shuts down after cooking at the chosen temperature for about 20-40 minutes, I've never actually clocked it). Then I sent the mushrooms through a second cooking cycle for about half the cycle. The second one seems shorter, I think because by then the oven is heated up. You will need to watch for doneness if cooked in a conventional oven.
When finished cooking, as you are about to serve the meal, add about a tsp. of blue cheese dressing to each mushroom.
I served it with a plain (small amount of salt free butter and pepper) baked potato, and had orange-pineapple angel food cake for desert. A really yummy dinner!
Cooking time is for mountain time, sea level will be shorter.
By Cornelia from OR
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I love the interestingness (I know I just made a new word) of this recipe. What I especially love is how easy it would be to serve one person. I most certainly will try it out some time, thank you.
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