Stuffed Portobello Mushrooms with Ground Chicken and Cheese

A savory mixture of ground chicken, fresh herbs, Gouda, and goat cheese fills large portobello mushroom caps and makes a perfect meal to serve alongside a basic salad.

• Preparation Time: 25 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 5 mins
• Calories: 466 Calories

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• 1 pound ground chicken
• 4 large portobello mushrooms
• cooking spray
• 1 small yellow onion, diced
• 2 cloves garlic, minced, or more to taste
• 1 small tomato, seeded and chopped
• 4 ounces spreadable goat cheese
• 0.5 teaspoon minced fresh rosemary
• 1.5 cups shredded Gouda cheese, divided
• 0.5 teaspoon minced fresh basil

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Spray a casserole dish large enough to hold the mushrooms with cooking spray.

Step 2

Heat oil in a large frying pan over medium heat. Add onion and garlic; saute for 5 minutes. Add ground chicken and cook, breaking it apart with a wooden spoon, until crumbly and no longer pink, about 10 minutes.

Step 3

Add chicken mixture to the chopped mushroom stems. Stir in 1 cup Gouda cheese, tomato, goat cheese, parsley, rosemary, and basil. Fill the cavity of each mushroom with the mixture, mounding it slightly.

Step 4

Bake in the preheated oven for 20 minutes. Sprinkle remaining 1/2 cup Gouda over the mushrooms and bake until cheese melts, about 5 more minutes. Serve hot.

Step 5

Remove mushroom stems; chop and set aside in a medium bowl. Use a spoon to carefully remove gills, making sure you don't tear the mushroom caps; discard gills. Invert the mushroom caps and place in the prepared dish.