Chicken Stuffed Portobello Mushroom


1 lb. Ground Chicken Breast (99% Lean)

4 Portobello Large Mushroom Caps

6 Fresh Basil Leaves Chopped

1 cup of fresh spinach

2 Tbsp Evoo

1/2 Cup Organic Marinara Sauce (Homemade or from a jar)

Sea Salt and Pepper to taste




I heated the oil in and add Ground Chicken and season with salt and pepper. I did not use salt. Cook all the way through. Heat Oven to 400 and line a baking sheet with parchment paper. Place mushroom caps on the paper. Bake for 5-8 minutes to soften. Once Chicken is cooked Add chopped Basil, Spinach and Marinara to the Chicken. Keep on warm. Once Mushrooms are softened, place 1/4 of the mixture to each mushroom cap (it seemed like a lot so I filled it to sight). You can add extra marinara if you like. Less is more though.




Serves: 4

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