This is another stuffed mushrooms post from me. Again, those who know me well know how much I am in love with Portobello mushrooms! This time around, I’ve stuffed them with ground chicken with taco seasonings and topped them with panko bread crumbs and Provolene cheese.
The 3 mushrooms had made a very good and satisfying dinner for us. Leftover mushrooms, I switched them up and made sandwiches for lunch. Just stuffed them between burger buns with little bit of marinara sauce on both sides of the buns.
Stuffed Portbello Mushrooms
6 Portobello mushrooms
1 lb. ground chicken
2 tbsp. packaged taco seasonings
1 head of garlic, chopped(I know, I went overboard with garlic!)
1 cup panko bread crumbs
6 slices of Provolene cheese
Salt and pepper to taste
2 tbsp oil
6 cups loosley packed greens of your choice
Dressing of your choice
Heat the oil in a pan.
Brown the onion, garlic and chicken.
Add taco seasonings and set aside.
Now comes the easy part.
Pre heat the oven to 400° F.
Oil the mushrooms and place them on a baking sheet.
Stuff them with ground chicken mixture, panko crumbs and cheese slices.
Bake for about 10 minutes or so or until tender.
Sprinkle with salt and pepper once you pull them out of the oven.
Top with cheese, stick them back in the oven until the cheese is nice and melty and golden, for about another 5 minutes.
Serve with your choice of greens, dressing and bread sticks.
Or if you want a heavy meal, serve it with your favourite pasta.