Photo: Roasted Stuffed Portobellos Recipe
Ingredients
- Cooking spray
- 2 cooked chicken breast halves, diced
- 10-ounce package frozen chopped broccoli, thawed and undrained
- 1/2 cup diced oil-packed sun-dried tomatoes, with 1 tablespoon oil from jar
- 2 tablespoons seasoned dry bread crumbs
- 4 large portobello mushroom caps, stems removed
Directions
Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
In a medium bowl, combine chicken, broccoli (with liquid from package), sun-dried tomatoes with oil from jar, and bread crumbs. Toss to combine.
Arrange mushroom caps, stem side up, on prepared baking sheet. Fill each mushroom cap with chicken mixture. Roast 20 minutes, until filling is golden brown and mushrooms are tender.
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By kittykat0912
SF Bay Area, CA
on March 14, 2010
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A good simple recipe. I will make it again. I added sauteed onions, garlic, and spinach along with a splash of balsamic vinnegar. I omitted the chicken, but I'm sure the recipe would be great with it. Served it with a side of lentils. Very good!
By emilyvanzant_12...
Alexandria, 86
on November 09, 2009
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This was delicious and simple! IIsubstituted zucchini for broccoli and drizzled the naked portabellos with olive oil. My family enjoyed and thought it had tons of flavor!
By dsorapuru_12038620
New Orleans, 57
on August 31, 2009
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I had never tried stuffing portbellos until I tried the recipe. Like the other viewers, next time I will use some cheese.
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