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Stuffed Portobello Mushroom Recipe

Category Main Dishes
The flavors of shredded chicken, broccoli, and blue cheese meld to make this delicious main dish. Have some tonight. This page contains a stuffed portobello mushroom recipe.
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By 3 found this helpful
August 1, 2012
Large portobello mushroom stuffed with chicken and sauces. It's delicious, healthy, and a bit exotic.

Ingredients:

  • 1 medium to large portobello mushroom per person
  • olive oil as needed, or use salt free butter
  • 2-3 Tbsp. water, plus a little extra
  • about a half tsp. Worcestershire sauce per mushroom
  • about 1/3 tsp. Kitchen Bouquet per mushroom
  • enough Mrs. Dash Garlic and Herb sauce to fill the stem area recess (the hollow left after snapping the stem off) of the mushroom
  • some green onion
  • some steamed fresh broccoli, chopped fairly fine
  • some shredded chicken
  • some blue cheese dressing brought to room temp or a little cooler
    It is though OK to use cold, but it cools the meal if you do.

Directions:

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.

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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.

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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.

Servings: 1 mushroom per person
Prep Time: about 30-45 min for 2 med mushrooms Minutes
Cooking Time: about 30-45 min for 2 med mushrooms Minutes

By Cornelia from OR

Comment Was this helpful? 3

Comments

August 7, 20120 found this helpful

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.

Reply Was this helpful? Yes
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