Baked Chicken Stuffed Portabella Mushrooms Recipes

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CHICKEN, ARTICHOKE, AND SPINACH-STUFFED PORTOBELLOS



Chicken, Artichoke, and Spinach-Stuffed Portobellos image

These stuffed mushroom caps turn an appetizer into a meal. Serve with a piece of crusty bread and a side salad, if desired. This recipe was made in a Panasonic CIO.

Provided by Soup Loving Nicole

Categories     Trusted Brands: Recipes and Tips     Panasonic

Time 43m

Yield 4

Number Of Ingredients 9

1 ½ pounds skinless, boneless chicken breasts, chopped
1 (15 ounce) jar Alfredo sauce
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (7.5 ounce) jar quartered artichoke hearts, drained and chopped
1 teaspoon red pepper flakes
1 (6 ounce) package shredded Parmesan cheese, divided
4 large portobello mushroom caps, stems and gills removed
1 tablespoon olive oil
salt and ground black pepper to taste

Steps:

  • Combine chicken, Alfredo sauce, spinach, artichoke hearts, red pepper flakes, and 4 ounces of Parmesan cheese in a large bowl. Stir to combine.
  • Lightly rub the outside of each portobello with olive oil using your hands; season with salt and pepper.
  • Divide the chicken filling among the mushroom caps and top with remaining Parmesan cheese. Place mushroom caps on the grill pan of the Panasonic Countertop Induction Oven.
  • Press "Auto Cook". Select Poultry with Vegetables setting and press "Start". Turn the dial to select 2 pounds and press "Start" again. Cook until chicken is no longer pink and mushrooms are tender, about 23 minutes.

Nutrition Facts : Calories 761.9 calories, Carbohydrate 16 g, Cholesterol 177.3 mg, Fat 51.1 g, Fiber 4.2 g, Protein 61.4 g, SaturatedFat 21.1 g, Sodium 2179.5 mg, Sugar 4.4 g

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 PARMESAN STUFFED PORTOBELLO MUSHROOMS RECIPE



Chicken Parmesan Stuffed Portobello Mushrooms Recipe image

This Chicken Parmesan Stuffed Portobello Mushrooms recipe is a quick and easy meal for busy weeknights. You could even use rotisserie chicken!

Provided by Rachel Gurk

Categories     Main Dish

Time 27m

Number Of Ingredients 5

2 portobello mushrooms, brushed or wiped clean
1 cooked boneless skinless chicken breast (8-10 ounces), shredded or finely chopped
3/4 cup pizza or marinara sauce
1/4 cup Parmesan cheese
1/3 cup mozzarella cheese

Steps:

  • Preheat oven to 400°F.
  • Scrape black gills out of mushrooms with a spoon and remove stem.
  • Place mushrooms on a parchment paper lined baking sheet, gill sides up.
  • In a small bowl, combine chicken breast with sauce and parmesan cheese. Stir until well combined.
  • Pile chicken mixture evenly on top of prepared mushrooms. Sprinkle with mozzarella cheese.
  • Bake mushrooms in the preheated oven until tender and cheese is melted, about 15-17 minutes.

Nutrition Facts : ServingSize 1 of 2, Calories 481 kcal, Carbohydrate 38 g, Protein 39 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 92 mg, Sodium 1188 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 8 g

BAKED PORTABELLA MUSHROOMS



Baked Portabella Mushrooms image

Make and share this Baked Portabella Mushrooms recipe from Food.com.

Provided by Fluffy

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 3

4 portabella mushrooms
1 cup balsamic vinegar
1 cup olive oil

Steps:

  • Combine ingredients in a large container.
  • Let marinate for 30 minutes to an hour.
  • Preheat oven to 350°F.
  • Pour the entire contents into a large baking dish, and bake for 25 minutes.
  • Turn at least once.

Nutrition Facts : Calories 551.9, Fat 54.3, SaturatedFat 7.5, Sodium 23.3, Carbohydrate 14.1, Fiber 1.1, Sugar 11.6, Protein 2.1

BAKED, CHICKEN-STUFFED PORTABELLA MUSHROOMS



Baked, Chicken-Stuffed Portabella Mushrooms image

I found this one on the net, and thought I would give it a try. After thoroughly enjoying this recipe, I decided to post it. What a great hearty, lunch/dinner... or an appetizer.

Provided by VickyJ

Categories     Lunch/Snacks

Time 40m

Yield 4 entrees, 4 serving(s)

Number Of Ingredients 13

1 cup marinara sauce (prepared or homemade)
1/2 cup finely snipped fresh basil leaf
8 portabella mushrooms, each about 4 to 5 inches in diameter
1 lb cooked chicken, cubed (2 average-sized chicken breasts)
1 -2 garlic clove, peeled and minced
1/3 cup chopped green onion
2 tablespoons chopped green peppers, and sweet red and yellow peppers
1 -2 tablespoon minced Italian parsley (no stems)
1 teaspoon dried Italian herb seasoning (optional)
salt, and freshly ground black (optional) or white pepper (optional)
shredded mozzarella cheese (as desired) or cheese, of choice (as desired)
grated parmesan cheese (optional) or romano cheese, as desired (optional)
1 sprig fresh basil (to garnish)

Steps:

  • Preheat oven to 350°F.
  • In a small bowl, combine marinara sauce and basil, blending well; set aside.
  • With a sharp knife, remove stems from mushrooms; coarsely chop stems and set aside.
  • Arrange mushrooms, rounded-side-down in a 12 x 8 x 2-inch baking dish and set aside. In a medium bowl, combine chicken, marinara/basil sauce, garlic, green onion, peppers, Italian parsley, and Italian herbs, if desired, mixing well. May add salt and pepper to taste, if desired.
  • Press mixture onto mushrooms, dividing evenly and fitting each mushroom.
  • Bake, loosely covered with aluminum foil, in a preheated moderate oven (350 degrees F.) for 20 to 25 minutes.
  • Uncover and sprinkle each mushroom with shredded mozzarella cheese or cheese of choice and continue baking, uncovered, for 6 to 7 minutes, or until cheese is melted.
  • Sprinkle each lightly with Parmesan or Romano cheese, if desired, and continue baking for 6 to 8 minutes or until cheese becomes lightly browned.

Nutrition Facts : Calories 286.1, Fat 9.4, SaturatedFat 2.3, Cholesterol 85.1, Sodium 398.2, Carbohydrate 16.9, Fiber 3.3, Sugar 8.9, Protein 34.2

CRAB-STUFFED PORTOBELLO MUSHROOMS



Crab-Stuffed Portobello Mushrooms image

These quick and easy crab-stuffed portobello mushrooms can serve as a tasty starter for a casual dinner party, or a light main course for two.

Provided by Lynne Webb

Categories     Appetizers

Time 35m

Number Of Ingredients 11

4 portobello mushroom caps
8 oz pasteurized crab meat (lump or backfin)
1/2 cup panko crumbs
2 tablespoons sweet onion (minced)
1 to 2 cloves garlic (minced (about 1 teaspoon))
2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried)
Juice of 1/2 lemon (about 1-1/2 tablespoons)
2/3 cup mild shredded cheese (divided (see recommendations below))
1 egg (lightly beaten)
Salt and freshly ground black pepper
Lemon wedges (for serving)

Steps:

  • Preheat the oven to 375°F and coat a shallow baking pan with nonstick spray.
  • Remove the stems from the portobello caps, dice them and add to a mixing bowl.
  • Using a spoon, scrape the gills from the mushrooms, then brush the caps clean and arrange them on the prepared baking pan.
  • Season each mushroom cap with salt and pepper and set aside.
  • Add the crab, panko, onions, garlic, thyme and lemon juice to the chopped mushroom stems.
  • Reserve 2 tablespoons of the shredded cheese and add the remainder to the crab mixture.
  • Combine gently and season to taste with salt and pepper before stirring in the beaten egg.
  • Divide the stuffing between the mushrooms and compress gently to form a slight mound.
  • Bake until the crab mixture is set and light golden brown, 10 to 12 minutes.
  • Remove from the oven and top each mushroom with a portion of the remaining cheese and bake for an additional 2 to 4 minutes, or until the cheese is melted and bubbly.
  • Serve with lemon wedges and a dash of hot sauce if desired.

Nutrition Facts : Calories 255 kcal, Carbohydrate 24 g, Protein 20 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 120 mg, Sodium 581 mg, Fiber 3 g, Sugar 10 g, UnsaturatedFat 4 g, ServingSize 1 serving

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