Stuffed Portobello Mushrooms with Chicken & Spinach

Portobello caps become satisfying “bowls.” Meaty, rich, and impressive without being complicated.

Ingredients

• 2 large portobello mushroom caps (4–5 inch diameter)
• 4 oz cooked chicken, diced or shredded
• 1 cup fresh spinach, wilted
• 2 cloves garlic, minced
• 2 oz part-skim ricotta cheese
• 1 oz shredded mozzarella
• 1 tbsp olive oil
• Italian seasoning, salt, pepper
• Fresh basil to garnish

Directions

Preheat oven to 400°F (200°C).

1. Clean mushroom caps, remove stems. Brush both sides with olive oil.
2. Place caps on a baking sheet, gill-side up. Bake 8 minutes.
3. While mushrooms bake, sauté garlic 1 minute, add spinach and wilt.
4. Mix together chicken, spinach, ricotta, Italian seasoning, salt, and pepper.
5. Remove mushrooms from oven. Fill each cap with chicken mixture.
6. Top with shredded mozzarella. Return to oven 10–12 minutes.
7. Garnish with fresh basil.

Notes

Pat mushrooms dry before oiling and baking — they release a lot of moisture. If filling is too wet, drain mushrooms after the first 8 minutes of baking and pat dry before stuffing.

Nutrition

Calories: 400 | Protein: 38g | Carbs: 16g | Fat: 22g | Fiber: 5g