Stuffed Portobello Mushrooms

Ingredients

Scaled for your household (4 portions) · original serves 4

• Brown Mushroom4
• Olive oil2 tbsp
• Brown onion½
• Garlic cloves2
• Red capsicum¼ cup
• Cooking cream4 oz + ¼ cup
  Original recipe breakdown · used in multiple steps

  • 4 ounces cream cheese (softened)
  • ¼ cup sour cream
• Chicken2 cup
• Baby spinach5 oz
• Mozzarella1 cup
• Parmesan½ cup
• Black Pepper½ tsp
• Salt¼ tsp

Method

1. 1

   At this stage, preheat oven to 425°F. Grease a rimmed baking sheet.

2. 2

   Prepare the portobello mushrooms by removing the stems; then scraping out the gills on the underside. Discard the gills.

3. 3

   Brush both sides of the mushrooms with 2 tablespoons of olive oil; then place them cap-side down on the prepared baking sheet. Roast for about 10 minutes.

4. 4

   Meanwhile, finely chop the mushroom stems. In a non-stick skillet, heat 1 teaspoon of olive oil on medium heat. stir in the onion, garlic, mushroom stems,; then red bell pepper. Cook until softened, approximately 5 minutes.

5. 5

   In a medium bowl mix together cream cheese; then sour cream with a hand mixer until fluffy. Fold in the cooked onion mixture, chicken (or diced artichokes), spinach, ½ cup mozzarella cheese, and parmesan cheese. Season with salt and pepper.

6. 6

   Flip the mushrooms over; then fill with the chicken mixture. Top with the remaining ½ cup of mozzarella cheese.

7. 7

   Bake for about 12-16 minutes or until heated through and the cheese is browned.