Chicken Parmesan Stuffed Portobello Mushrooms Recipes

CHICKEN MARSALA-STUFFED MUSHROOMS

Steps:

• Heat oven to 400ºF.
• Remove mushroom stems and finely chop. Set mushroom tops aside.
• Cook mushroom stems and onions in butter in small skillet on medium heat 5 to 6 min. or until tender. Remove from heat. Stir in cracker crumbs, chicken, 1 Tbsp. cheese, wine and seasoning.
• Spoon chicken mixture into mushroom caps; place on baking sheet. Sprinkle with remaining cheese.
• Bake 15 min. or until heated through.

CHICKEN PARMESAN STUFFED PORTOBELLO MUSHROOMS RECIPE

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.

PORTOBELLO PARMESAN

Steps:

• Preheat the oven to 350 degrees F. Lightly oil a 9-by-13-inch baking dish. Scrape out the gills of the portobellos with a spoon, then halve the mushrooms horizontally to make 6 thin rounds.
• Heat the olive oil in a saucepan over medium-high heat. Add the red pepper flakes and garlic; cook 1 minute. Reduce the heat to low, add the tomatoes and basil and cook until the garlic is soft, about 15 more minutes. Transfer to a food processor and puree until smooth. Season with salt and pepper.
• Combine the panko, 1/2 cup parmesan, 1 tablespoon parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl. Whisk the eggs and 2 tablespoons cold water in another bowl. Put the flour in a third bowl.
• Dredge the mushrooms in flour, shaking off the excess. Dip in the eggs and then in the panko mixture, pressing to coat both sides. Heat 1/2 inch peanut oil in a large skillet over medium-high heat. Working in batches, fry the mushrooms until golden, about 2 minutes per side. Drain on paper towels.
• Spread a layer of the tomato sauce in the prepared baking dish. Add the fried mushrooms, then cover with the remaining tomato sauce. Top with the mozzarella and the remaining 1/2 cup parmesan. Bake until browned, 20 to 25 minutes. Sprinkle with the remaining 1 tablespoon parsley.

CHICKEN PARMESAN STUFFED MUSHROOMS WITH SPINACH

Steps:

• Preheat oven to 450 degrees. Place parchment paper on a baking sheet. Roast mushrooms for 10 minutes with top side up, and then 5 minutes on the other side (If your mushrooms are really large cook 13 minutes on the first side). Remove mushrooms from the oven, drain off any liquid from the pan and set aside. Now reduce the oven temperature to 425.
• Meanwhile, mix together the parmesan, parsley, onion, egg, garlic, onion powder, salt and pepper in a large mixing bowl.
• Next, give the spinach a chop and separate it and sprinkle over the mixture in the bowl and mix together. Add the chicken and give it a good stir.
• Season the mushrooms with a sprinkle of salt and pepper and place them top-side down on the baking sheet. Form 6 evenish balls (depending on the variation of sizes of your mushrooms) and place them on each mushroom on the baking sheet. Press them down a little so they cover the mushroom, and so their tops are flat. Spray them with cooking spray. Cook for 15-20 minutes, top each mushroom with cheese, and continue cooking until chicken temperature reaches 165F and cheese has melted.
• Meanwhile, heat marinara on the stovetop. When mushrooms are cooked, remove from oven, top with marinara, and garnish with more Italian cheese, Parmesan cheese (if desired), & chopped parsley. Serve warm.

CHICKEN PARMESAN STUFFED PORTOBELLO

Steps:

• Cut chicken breasts in half, width-wise, to make four thin chicken breasts. Season chicken with salt and pepper. Cook over medium heat with some oil, until it's done. Take out of the pan and set aside to cool.
• Preheat the oven to 350 and get a rimmed baking sheet.
• Wash portobello caps and gently cut out the stems. Make sure not to cut a hole in the bottom and don't make the bottom too thin.
• Rub each mushroom cap with oil on the outside and set them in a baking sheet.
• Season inside of each mushroom with salt and pepper. Spread about a tablespoon of pasta sauce in each mushroom cap.
• Once the chicken is cooled enough to handle, dice it small and add it to a mixing bowl.
• Add leftover pasta sauce (about 3/4 cup) to the chicken. Add 3/4 cup shredded Mozzarella cheese, diced basil leaves, thyme, salt, and pepper. Mix well.
• Divide the chicken mixture among the portobello mushroom caps.
• Divide 1/2 cup of shredded Mozzarella cheese over the tops of the chicken mixture.
• Bake for 20-25 minutes, depending on thickness of portobello mushrooms.
• Grate some Parmesan cheese over the top of the cooked stuffed mushrooms.

20 WAYS TO COOK WITH PORTOBELLO MUSHROOMS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a mushroom recipe in 30 minutes or less!

PORTOBELLO MUSHROOMS STUFFED WITH CHICKEN

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

Steps:

• Preheat your oven to 400 degrees F (200 degrees C).
• In a large bowl, add the Chicken Breast (1), Pizza Sauce (3/4 cup), and Shredded Parmesan Cheese (1/4 cup). Mix together.
• Place your Portobello Mushroom (1) on a large parchment paper-lined baking tray. Remove the core and using a spoon scrape out the gills.
• Pour in the chicken mixture and sprinkle Shredded Mozzarella Cheese (to taste) over the top.
• Place in your preheated oven and bake for about 17 minutes. Once the mushroom is cooked and cheese is melted, remove and serve.

CHICKEN MARSALA PORTOBELLO MUSHROOMS

Steps:

• Preheat the oven to 375 degrees.
• Add the oil to a large skillet over medium heat.
• When the oil is hot, add the onion and cook for 3-4 minutes until softened, then add the garlic to cook for a minute more.
• Next add the chicken and cook, breaking up with a spoon until browned through.
• Pour in 1/4 cup of the marsala wine, the salt and pepper. Cook down until the liquid is almost all absorbed, about 1 minute.
• Place the chopped spinach into the skillet a few handfuls at a time and stir into the chicken until wilted down, then add in the rest of the spinach to wilt.
• Stir in the parmesan cheese and 1/4 cup of the chihuahua (or mozzarella) cheese, stirring to combine.
• Pour in the remaining 2 tablespoons of marsala at the end and stir to combine.
• Set the filling aside while you prepare the mushrooms.
• Scrape the brown gills from the mushrooms and trim the stems.
• Season the mushrooms with salt and pepper and a drizzle of olive oil, then fill each mushroom cap with the filling, dividing equally between all four mushrooms.
• Bake for 15 minutes, then remove from the oven and top with the other 1/4 cup of cheese on each mushroom and bake for another 5 more minutes until the cheese is melted.

CHICKEN, ARTICHOKE, AND SPINACH-STUFFED PORTOBELLOS

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.