2021年06月24日

Baked stuffed chicken portobello mushroom

5 giant portobello mushrooms
350g ground chicken
1 clove garlic, minced
1 jalapeño, minced

1tbsp butter
4oz cream cheese
Onion powder
Garlic powder
Salt
Pepper
Mozzarella cheese
Panko breadcrumbs

Bake 375F 20min

Melt butter in a pan or skillet over medium-high heat and add garlic until brown. Add ground chicken and sauté until chicken is mostly cooked. Add minced mushroom stems, jalapeño, sauté for 3-4 minutes until tender then season with garlic powder, onion powder, salt, and pepper.
Dice cream cheese into small cubes (to help it melt faster) and add it to the pan, stirring until melted.
Spoon cream cheese mixture into each mushroom cap then sprinkle with mozzarella cheese. If desired, top with panko breadcrumbs as well.
Bake at 375 F for approx. 15-20 minutes or until filling it hot and melty and the mushrooms are deliciously tender. Dive in while they’re hot!

2021-06-24