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Stuffed Portobello Mushrooms with Ground Chicken and Cheese
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Stuffed portobello mushrooms filled with flavorful chicken, herbs, and cheeses. Perfect with a side salad.
Ingredients:
  • 4 large portobello mushrooms
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced, or more to taste
  • 1 pound ground chicken
  • 1.5 cups shredded Gouda cheese, divided
  • 1 small tomato, seeded and chopped
  • 4 ounces spreadable goat cheese
  • 2 tablespoons chopped fresh parsley
  • 0.5 teaspoon minced fresh rosemary
  • 0.5 teaspoon minced fresh basil
Instructions:
  • - Preheat the oven to 425 degrees F (220 degrees C) and generously coat a casserole dish with cooking spray to accommodate the mushrooms.
  • Separate mushroom stems and chop them finely, setting them aside in a bowl. Gently scoop out the gills using a spoon, being careful not to damage the caps, then discard the gills. Flip the mushroom caps over and arrange them in the dish.
  • In a large frying pan over medium heat, saute onion and garlic in oil for 5 minutes. Add ground chicken and cook for about 10 minutes, breaking it apart with a wooden spoon until no longer pink and crumbly.
  • Combine chicken mixture with chopped mushroom stems. Mix in 1 cup of Gouda cheese, tomato, goat cheese, parsley, rosemary, and basil. Fill each mushroom cavity generously with the mixture, making a slight mound.
  • After 20 minutes in the preheated oven, sprinkle the remaining 1/2 cup of Gouda over the mushrooms and bake for an additional 5 minutes until the cheese melts. Serve hot.

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