Ingredients and Weight:
- 8 large portobello mushrooms (about 1 pound)
- 1 boneless, skinless chicken breast (about 6 ounces)
- 1 (14-ounce) can of artichoke hearts, drained and chopped
- 1 (10-ounce) package of frozen chopped spinach, thawed and squeezed dry
- 1/2 cup grated Parmesan cheese
- 1/4 cup bread crumbs
- 1 egg, beaten
- 1 clove garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- Salt and pepper to taste
Preparation Time:
20 minutes
Cooking Time:
30 minutes
Difficulty Level:
3 (Intermediate)
Preparation Method Steps:
- Remove the stems from the portobello mushrooms and chop them finely.
- Preheat oven to 400°F (200°C).
- In a large bowl, combine the chopped chicken, artichoke hearts, spinach, Parmesan cheese, bread crumbs, egg, garlic, parsley, salt, and pepper. Mix well.
- Stuff the mushroom caps evenly with the filling.
- Place the stuffed portobellos in a baking dish.
- Drizzle with olive oil.
- Bake for 25-30 minutes, or until the mushrooms are tender and the filling is cooked through.
Nutritional Information:
(Per serving)
- Calories: 350
- Fat: 20 grams
- Protein: 30 grams
- Carbohydrates: 25 grams
Dish Characteristics:
- Savory and flavorful
- Rich and creamy filling
- Grilled portobello mushrooms for a smoky aroma
- Perfect for a main course or appetizer
User Comments:
- "These stuffed portobellos were absolutely delicious! The filling was perfectly seasoned and the mushrooms had a lovely smoky flavor."
- "I served these at a recent dinner party and they were a huge hit. They're so easy to make and they look so impressive."
- "I love that this recipe is so versatile. I've tried it with different vegetables and proteins and it always turns out great."
Special Precautions and Tips:
- Be careful not to overcook the mushrooms, as they can become rubbery.
- Serve the stuffed portobellos with a side of bread or pasta to soak up the delicious juices.
- If you don't have fresh parsley, you can use dried parsley.
