Roasted Portobello Mushrooms with Savory Chicken and Herb Stuffing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Portobello Mushrooms with Savory Chicken and Herb Stuffing

YOUR SOLIN GENERATED RECIPE

Roasted Portobello Mushrooms with Savory Chicken and Herb Stuffing

Enjoy a hearty yet light dish featuring a tender roasted Portobello mushroom cap filled with a savory chicken herb stuffing. This dish blends the umami of roasted chicken with aromatic herbs and a hint of whole wheat bread for texture, delivering a delicious balance of protein and flavor.

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NUTRITION

325kcal
Protein
32.7g
Fat
12g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 large Portobello Mushroom

1 slice Whole Wheat Bread

1/4 cup diced Yellow Onion

2 teaspoons Olive Oil

2 tablespoons Fresh Parsley, chopped

2 tablespoons Fresh Thyme, chopped

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Remove the stem from the Portobello mushroom and gently scrape out some of the gills to create space for the stuffing.

  • 3

    Finely dice the Whole Wheat Bread or tear it into small pieces and set aside.

  • 4

    In a small pan, heat 1 teaspoon of olive oil over medium heat. Sauté the diced onion and minced garlic until softened, about 2-3 minutes.

  • 5

    Dice the chicken breast into small cubes. Add the chicken to the pan and cook until it is lightly browned on all sides, about 4-5 minutes.

  • 6

    Stir in the bread pieces along with the chopped parsley and thyme. Mix until the ingredients are well combined, forming the herb stuffing. Season with a pinch of salt and pepper if desired.

  • 7

    Place the Portobello mushroom cap on a baking sheet, gill side up. Fill the cavity generously with the chicken and herb stuffing.

  • 8

    Drizzle the remaining 1 teaspoon of olive oil over the mushroom and stuffing.

  • 9

    Roast in the preheated oven for 15-18 minutes, until the chicken is cooked through and the mushroom is tender.

  • 10

    Remove from the oven, allow to cool slightly, and serve warm.

Roasted Portobello Mushrooms with Savory Chicken and Herb Stuffing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Portobello Mushrooms with Savory Chicken and Herb Stuffing

YOUR SOLIN GENERATED RECIPE

Roasted Portobello Mushrooms with Savory Chicken and Herb Stuffing

Enjoy a hearty yet light dish featuring a tender roasted Portobello mushroom cap filled with a savory chicken herb stuffing. This dish blends the umami of roasted chicken with aromatic herbs and a hint of whole wheat bread for texture, delivering a delicious balance of protein and flavor.

NUTRITION

325kcal
Protein
32.7g
Fat
12g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 large Portobello Mushroom

1 slice Whole Wheat Bread

1/4 cup diced Yellow Onion

2 teaspoons Olive Oil

2 tablespoons Fresh Parsley, chopped

2 tablespoons Fresh Thyme, chopped

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Remove the stem from the Portobello mushroom and gently scrape out some of the gills to create space for the stuffing.

  • 3

    Finely dice the Whole Wheat Bread or tear it into small pieces and set aside.

  • 4

    In a small pan, heat 1 teaspoon of olive oil over medium heat. Sauté the diced onion and minced garlic until softened, about 2-3 minutes.

  • 5

    Dice the chicken breast into small cubes. Add the chicken to the pan and cook until it is lightly browned on all sides, about 4-5 minutes.

  • 6

    Stir in the bread pieces along with the chopped parsley and thyme. Mix until the ingredients are well combined, forming the herb stuffing. Season with a pinch of salt and pepper if desired.

  • 7

    Place the Portobello mushroom cap on a baking sheet, gill side up. Fill the cavity generously with the chicken and herb stuffing.

  • 8

    Drizzle the remaining 1 teaspoon of olive oil over the mushroom and stuffing.

  • 9

    Roast in the preheated oven for 15-18 minutes, until the chicken is cooked through and the mushroom is tender.

  • 10

    Remove from the oven, allow to cool slightly, and serve warm.