Chicken and Herb Stuffed Portobello Caps

Apr 7th

I quite enjoy meals that look fancy but take no time at all. No time, and no real skill. We had this on a week night but I would absolutely serve it for company – guilt free and elegant is a rarity but the two most definitely make friends in this dish.

Stuffed mushrooms, to me, are much easier than stuffed peppers, tomatoes, etc, because they don’t require any precooking. They’re tender and by the time the filling is hot and ready, the mushrooms are, too. I used a rotisserie chicken for this and though the squishy, processed, shriveled up bird sort of grosses me out, it sure was nice to have cooked chicken on the ready. Once the onion, chicken, and parsley was chopped this came together in mere minutes.

Occasionally people will ask if my kids eat these dinners – the ones with unusual herbs (tarragon) and visible vegetables (mushrooms and red onions). Honestly, it means a fight. She watches me as I cook and asks not-so-subtle questions that belie her distaste for what she’s seeing. As dinner gets closer she tries to tell me she’s not hungry, and then during dinner she pouts and grimaces to the point that I have to hold back from being inordinately angry and yelling, defensive of my cooking. She usually eats a few bites but she knows there won’t be any more food that night if she doesn’t finish what’s on her plate; she goes to bed hungry occasionally, but I won’t stop cooking what Rich and I like. We enjoy dinners and she will eventually, hopefully, come around to a varied palate. Long story short, preschoolers are super annoying to feed.


Chicken and Herb Stuffed Portobello Caps

Serves 4

Adapted from Clean Eating Magazine – 300 calories per serving – 39 grams protein

2 1/2 c. cooked, chopped chicken

1/2 c. finely chopped red onion

4 egg whites

1/4 c. bread crumbs (gluten free if needed)

2 tbsp. chopped fresh parsley

1/2 tsp. dried tarragon

1/4 tsp. black pepper

1/2 tsp. salt

6 large or 8 medium portobello mushroom caps, stems removed, gills scraped

1/4 c. parmesan cheese

1. Preheat oven to 375 degrees.

2. Cover a baking sheet with foil and spray foil with nonstick spray.

3. In a mixing bowl, mix chicken, onion, egg whites, bread crumbs, parsley, tarragon, pepper and salt until evenly combined.

4. Set mushroom caps, stem side up, on baking sheet. Spoon filling on top of each, dividing mixture evenly between them.



5. Top evenly with parmesan cheese.


6. Bake for 20 minutes or until cheese is light brown. Serve immediately.



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