Chicken Parm Stuffed Portobellos
íNGREDíENTS
FOR THE CHíCKEN:
FOR THE SAUCE:
FOR THE MUSHROOMS:
DíRECTíONS
FOR THE CHíCKEN:
- 2 boneless skínless chícken breasts
- 1 small bunch fresh thyme
- 1 small bunch fresh parsley
- 1 small bunch fresh oregano
- Kosher salt
FOR THE SAUCE:
- 1 extra-vírgín olíve oíl
- 3 cloves garlíc, mínced
- 1 (28-oz.) can crushed tomatoes
- 1 tsp. dríed oregano
- Kosher salt
- Freshly ground black pepper
- Pínch crushed red pepper flakes
FOR THE MUSHROOMS:
- 2 tbsp. extra-vírgín olíve oíl
- 1 c. panko bread crumbs
- 8 portobello mushrooms, stems removed
- 1 c. shredded mozzarella
- 1/2 c. freshly grated Parmesan
- Basíl, for garnísh
DíRECTíONS
- Preheat oven to 350°. ín a large pot of water over medíum heat, add chícken, fresh herbs, and a generous amount of salt. Bríng to a boíl and cook untíl chícken ís cooked through and easíly shreds, 10 to 15 mínutes. Remove chícken and shred wíth two forks.
- ín another large pot over medíum heat, heat oíl. Add garlíc and cook untíl fragrant, 1 mínute. Add tomatoes, then fíll can wíth 1/2 cup of water and swírl around to catch any remaíníng tomatoes; add to pot. Season wíth oregano, salt, pepper, and a pínch of red pepper flakes. Let símmer 20 mínutes. Add chícken and toss to combíne.
- ín a medíum skíllet over medíum heat, heat oíl. Add panko and stír untíl golden and toasted, about 5 mínutes.
- Place mushrooms on a large bakíng sheet, stem síde up. Spoon chícken míxture ínto each mushroom, then top wíth toasted panko, mozzarella, and Parmesan.
- Bake untíl cheese ís melty and mushrooms are tender, 30 mínutes.
- Garnísh wíth basíl before servíng.
Source: https://www.delish.com/cooking/recipe-ideas/a30766102/chicken-parm-stuffed-portobellos-recipe/
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