YOUR SOLIN GENERATED RECIPE
Portobello Mushrooms Stuffed with Savory Ground Chicken and Herbs
Enjoy a flavorful twist on classic stuffed mushrooms with juicy, herb-infused ground chicken nestled inside meaty Portobello caps. This dish bursts with savory garlic, spinach, and red bell pepper, finished with a light melt of part-skim mozzarella for that extra creamy touch—a satisfying meal perfect for breakfast, lunch, or dinner.
INGREDIENTS
2 large Portobello Mushrooms (150g total)
6 oz Ground Chicken (170g)
1/2 cup Fresh Spinach
1/4 cup diced Red Bell Pepper
1 Garlic Clove
1 tsp Olive Oil
1/4 cup shredded Part-Skim Mozzarella
2 tbsp Fresh Mixed Herbs (parsley, basil)
PREPARATION
Preheat your oven to 375°F (190°C).
Remove the stems from the Portobello mushrooms and gently scrape out some of the gills to create more space for the filling.
In a skillet, heat the olive oil over medium heat. Sauté the minced garlic until fragrant, then add the ground chicken, breaking it up as it cooks.
Once the chicken is mostly cooked through, stir in the diced red bell pepper, chopped spinach, and mixed herbs. Cook until the vegetables soften slightly and the spinach wilts.
Season the mixture with salt and pepper to taste.
Spoon the savory ground chicken mixture into the mushroom caps, filling them generously.
Top each filled mushroom with a sprinkle of shredded mozzarella.
Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and slightly golden.
Remove from the oven and let cool for a few minutes before serving.