May Meal Plan 6: Roasted Stuffed Portobellos
I got this one from Food Network too. I forgot to pick up more sun-dried tomatoes so they lacked a bit of color, but over all I was thrilled. I made enough of the filling that I was able to fill some green bell peppers with it in addition to the portobellos. It was a light, easy meal. Very nice.
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
Preheat oven to 400 degrees F. Coat a baking sheet with coo king 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.
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
Preheat oven to 400 degrees F. Coat a baking sheet with coo king 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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