YOUR SOLIN GENERATED RECIPE
Herb-Spinach Stuffed Portobello Mushrooms with Goat Cheese
A savory and satisfying dish featuring a hearty portobello mushroom cap filled with fresh spinach, tender shredded chicken, nutty quinoa, and tangy goat cheese, all dressed lightly with olive oil and aromatic herbs. This dish brings together earthy flavors and a creamy texture for a balanced meal.
INGREDIENTS
1 large portobello mushroom cap (120g)
1 cup fresh spinach (30g)
2 ounces goat cheese (56g)
3 ounces shredded chicken breast (85g)
1/4 cup cooked quinoa (43g)
1 teaspoon olive oil (5g)
1 teaspoon mixed dried herbs
Salt and pepper to taste
PREPARATION
Preheat the oven to 375°F.
Gently remove the stem from the portobello mushroom cap and scoop out some of the gills if desired for extra space in the filling.
In a small bowl, mix the fresh spinach with the shredded chicken, cooked quinoa, and mixed dried herbs. Season with a pinch of salt and pepper.
Drizzle the olive oil over the mushroom cap and place it gill side up on a baking sheet.
Spoon the spinach and chicken mixture into the mushroom cap evenly.
Top the filling with crumbled goat cheese.
Bake in the preheated oven for 15-18 minutes until the mushroom is tender and the cheese is slightly golden.
Remove from the oven and let cool slightly before serving.