Portobello Mushrooms with Chicken, Spinach and Parmesan
Roasted portobello caps topped with a ground chicken, spinach and parmesan mixture, marinara and Italian cheese.
Ingredients
| 6 | large portobello mushroom caps, cleaned and stems removed | |
| 0.5 cup | 120 ml | grated Parmesan cheese (more for garnish) |
| 1/3 cup | parsley, finely chopped (more for garnish) | |
| 1 | medium onion, very finely chopped | |
| 1 | egg | |
| 6 | garlic cloves, minced | |
| 0.5 teaspoon | 2.5 ml | onion powder |
| 1 teaspoon | 5 ml | salt |
| 1 teaspoon | 5 ml | pepper |
| 10 ounces | 285 g | frozen spinach, defrosted and all the liquid squeezed out |
| 1 pound | 455 g | ground chicken, 93% lean (keeps the chicken more moist) |
| 2 cups | 480 ml | marinara (low in sugar, e.g. Rao's) |
| 4 ounces | 115 g | shredded Italian cheese blend or shredded mozzarella |
Instructions
- Preheat oven to 450 degrees. Place parchment paper on a baking sheet. Roast mushrooms for 10 minutes with top side up, and then 5 minutes on the other side (If your mushrooms are really large cook 13 minutes on the first side). Remove mushrooms from the oven, drain off any liquid from the pan and set aside. Now reduce the oven temperature to 425.
- Meanwhile, mix together the parmesan, parsley, onion, egg, garlic, onion powder, salt and pepper in a large mixing bowl.
- Next, give the spinach a chop and separate it and sprinkle over the mixture in the bowl and mix together. Add the chicken and give it a good stir.
- Season the mushrooms with a sprinkle of salt and pepper and place them top-side down on the baking sheet. Form 6 evenish balls (depending on the variation of sizes of your mushrooms) and place them on each mushroom on the baking sheet. Press them down a little so they cover the mushroom, and so their tops are flat. Spray them with cooking spray. Cook for 15-20 minutes, top each mushroom with cheese, and continue cooking until chicken temperature reaches 165F and cheese has melted.
- Meanwhile, heat marinara on the stovetop. When mushrooms are cooked, remove from oven, top with marinara, and garnish with more Italian cheese, Parmesan cheese (if desired), & chopped parsley. Serve warm.
NOTES Rinse off the tops of the mushroom caps and gently wipe them off using a paper towel to remove any dirt or debris. If you prefer you can add the marinara to the tops of the cooked chicken stuffed mushrooms, then add more cheese and place in the oven for a few minutes so the cheese melts.