Stuffed Portobello Caps
From Clean Eating Magazine – June 2012
As I posted yesterday – cooking at home is a priority goal for me right now. So on Friday I grabbed the latest Clean Eating and went through it for recipes that looked good. These portobello caps jumped out at me and looked delicious so they were on the menu for the week.
8 chicken thighs (recipe called for bone in skinless, but the grocery store only had boneless skinless)
1/2 cup chopped red onion
4 egg whites
1/4 cup whole wheat bread crumbs (I used Ian’s whole wheat panko)
3 tbsp grated parmesan cheese
2 tbsp chopped fresh parsley (I used the Gourmet Garden brand pre-chopped which I LOVE)
1/4 tsp black pepper
1 tsp dried tarragon
8 portobello mushroom caps
Preheat oven to 375 degrees. Mist a large baking sheet with olive oil baking spray and arrange the chicken thighs on the sheet. Bake until chicken is cooked through – about 30 minutes (25 for boneless skinless); set aside to cool (or don’t – I didn’t). Keep oven at 375 degrees. With a fork, shred meat into 2 inch pieces. In a large bowl combine chicken, red onion, egg whites, bread crumbs, parsley, parmesan cheese, tarragon, pepper, and sea salt, mix well. Arrange portobello caps on a baking sheet and fill equally with chicken mixture. Bake for 15-20 minutes, until chicken mixture is golden brown and mushroom softens.
Serving size: 2 stuffed mushroom caps. Unless you do what I did and bought the extra large caps, then it’s just one large cap.
Other Kim Notes: So I bought 4 extra large caps because that’s all the store had. I didn’t realize they were XL – I thought they were normal. I didn’t realize they were so large until I tried to halve the recipe and realized that it wasn’t nearly enough so I added 2 additional chicken thighs (for a total of 6) and left everything else halved. I also added some shredded cheddar to the top after the caps were done cooking.
Rating: Definitely 4 stars. Delicious recipe, low carb, healthy, and something I would make again.