Stuffed Portobello Mushrooms
Chicken, peppers, onions, and spinach are added to a creamy sauce and baked in portobello mushroom caps with cheese.
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- 4 portobello mushrooms
- 2 tablespoons olive oil
- ½ yellow onion (finely diced)
- 2 cloves garlic (minced)
- ¼ cup finely diced red bell pepper
- 4 ounces cream cheese (softened)
- ¼ cup sour cream
- 2 cups cooked chopped chicken (or 14 oz diced artichokes)
- 5 ounces frozen chopped spinach (thawed and squeezed dry)
- 1 cup shredded mozzarella cheese (divided)
- ½ cup shredded Parmesan cheese
- ½ teaspoon black pepper (or to taste)
- ¼ teaspoon salt (or to taste)
Langkah-langkah
Preheat oven to 425°F. Grease a rimmed baking sheet.
Prepare the portobello mushrooms by removing the stems and scraping out the gills on the underside. Discard the gills.
Brush both sides of the mushrooms with 2 tablespoons of olive oil and place them cap-side down on the prepared baking sheet. Roast for 10 minutes.
Meanwhile, finely chop the mushroom stems. In a non-stick skillet, heat 1 teaspoon of olive oil over medium heat. Add the onion, garlic, mushroom stems, and red bell pepper. Cook until tender, approximately 5 minutes.
In a medium bowl combine cream cheese and sour cream with a hand mixer until fluffy. Fold in the cooked onion mixture, chicken (or diced artichokes), spinach, ½ cup mozzarella cheese, and parmesan cheese. Season with salt and pepper.
Flip the mushrooms over and fill with the chicken mixture. Top with the remaining ½ cup of mozzarella cheese.
Bake for 12-16 minutes or until heated through and the cheese is browned.
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