Portobello Mushrooms with Chicken and Panko
Portobello caps stuffed with shredded chicken, red pepper, onion and breadcrumbs, topped with cheddar.
Nutritionper 100 gāŗ
132
Calories
12.6g
Protein
5.3g
Carbs
6.8g
Fat
Ingredients
| 1 tbsp | 15 ml | olive oil, divided |
| 4 | medium-sized portobello mushrooms | |
| 2 | chicken breasts (or 2 cups leftover cooked chicken) | |
| 1/2, diced | red pepper, diced | |
| 1/2, diced | red onion, diced | |
| 1 | egg | |
| 0.25 cup | 60 ml | breadcrumbs |
| 2 | cloves garlic, minced | |
| 1/2 tsp each | salt & pepper | |
| 0.25 cup | 60 ml | fresh parsley, chopped |
| 1 cup | 240 ml | shredded cheddar cheese, divided |
Instructions
- Preheat oven to 204 C. Add 1/2 tbsp of olive oil to chicken and season with salt & pepper. Bake for 15 minutes until chicken is just barely cooked through. Let cool then shred or chop into small pieces.
- While chicken is cooking in the oven, de-stem and scrape out the portobellos, reserving inside mushroom gills and disposing of stems.
- Add mushroom gills to a large bowl and toss with cooked chicken, red pepper, red onion, egg, breadcrumbs, garlic, salt & pepper, parsley and half the cheese. Change oven temperature to 350 F.
- Add filling to mushroom caps then top with remaining cheese. Bake in oven for 18-20 minutes until mushroom caps are cooked through and cheese is melted. Serve and enjoy!