Portobello Mushrooms with Chicken and Panko
Portobello caps stuffed with shredded chicken, red pepper, onion and breadcrumbs, topped with cheddar.
Ingredients
| 1 tbsp | 15 ml | olive oil, divided |
| 4 | medium-sized portobello mushrooms | |
| 2 | chicken breasts (or 2 cups leftover cooked chicken) | |
| 1/2, diced | red pepper, diced | |
| 1/2, diced | red onion, diced | |
| 1 | egg | |
| 0.25 cup | 60 ml | breadcrumbs |
| 2 | cloves garlic, minced | |
| 1/2 tsp each | salt & pepper | |
| 0.25 cup | 60 ml | fresh parsley, chopped |
| 1 cup | 240 ml | shredded cheddar cheese, divided |
Instructions
- Preheat oven to 204 C. Add 1/2 tbsp of olive oil to chicken and season with salt & pepper. Bake for 15 minutes until chicken is just barely cooked through. Let cool then shred or chop into small pieces.
- While chicken is cooking in the oven, de-stem and scrape out the portobellos, reserving inside mushroom gills and disposing of stems.
- Add mushroom gills to a large bowl and toss with cooked chicken, red pepper, red onion, egg, breadcrumbs, garlic, salt & pepper, parsley and half the cheese. Change oven temperature to 350 F.
- Add filling to mushroom caps then top with remaining cheese. Bake in oven for 18-20 minutes until mushroom caps are cooked through and cheese is melted. Serve and enjoy!