YOUR SOLIN GENERATED RECIPE
Herb-Spinach Stuffed Portobello Caps with Melted Mozzarella
Savor tender Portobello caps filled with a vibrant mix of sautéed spinach, shredded grilled chicken, and aromatic herbs, all topped with a blanket of melted part-skim mozzarella for a fulfilling, savory meal. Each bite delivers an exciting blend of earthy mushrooms, fresh greens, and gooey cheese that makes for a perfect dinner presentation.
INGREDIENTS
2 Portobello Mushroom Caps (≈280g total)
1 cup cooked Spinach (≈180g)
2 ounces Grilled Chicken Breast (shredded)
2 ounces Shredded Part-Skim Mozzarella Cheese
1 teaspoon Olive Oil
1 Garlic Clove (minced)
2 tablespoons Mixed Fresh Herbs (Parsley & Basil)
Salt & Black Pepper to taste
PREPARATION
Preheat your broiler to medium-high, and gently clean the Portobello caps with a damp cloth, removing the stems and scraping out the gills if desired.
Lightly brush the mushroom caps with olive oil and season with a pinch of salt and pepper.
In a sauté pan over medium heat, add the olive oil and minced garlic. Sauté until fragrant, then add the cooked spinach and shredded grilled chicken. Stir in the mixed fresh herbs and adjust seasoning as needed.
Spoon the sautéed mixture evenly into the cavity of each mushroom cap.
Top each stuffed cap with shredded mozzarella cheese.
Place the mushroom caps on a baking tray and broil for about 5-7 minutes, until the cheese is melted and slightly bubbly.
Remove from the oven and let cool slightly before serving.