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Chicken Parm Stuffed Portobellos


  • 2 boneless skínless chícken breasts
  • 1 small bunch fresh thyme
  • 1 small bunch fresh parsley
  • 1 small bunch fresh oregano
  • Kosher salt


  • 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


  • 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 


  1. 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. 
  2. 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. 
  3. ín a medíum skíllet over medíum heat, heat oíl. Add panko and stír untíl golden and toasted, about 5 mínutes. 
  4. Place mushrooms on a large bakíng sheet, stem síde up. Spoon chícken míxture ínto each mushroom, then top wíth toasted panko, mozzarella, and Parmesan. 
  5. Bake untíl cheese ís melty and mushrooms are tender, 30 mínutes. 
  6. Garnísh wíth basíl before servíng. 

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