Stuffed Portobello Mushrooms with Ground Chicken and Cheese
Description
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.
Ingredients
•
cooking spray
•
4 large portobello mushrooms
•
2 tablespoons olive oil
•
1 small yellow onion, diced
•
2 cloves garlic, minced, or more to taste
•
1 pound ground chicken
•
1 1/2 cups shredded Gouda cheese, divided
•
1 small tomato, seeded and chopped
•
4 ounces spreadable goat cheese
•
2 tablespoons chopped fresh parsley
•
1/2 teaspoon minced fresh rosemary
•
1/2 teaspoon minced fresh basil
Directions
1
Preheat the oven to 425 degrees F (220 degrees C). Spray a casserole dish large enough to hold the mushrooms with cooking spray.
2
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.
3
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.
4
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.
5
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.