Stuffed Portobello Caps w/ Chicken & Parmesan
recipe adapted from Clean Eating Magazine
olive oil spray
8 chicken breasts
1/2 C chopped red onion
4 egg whites or 2 whole eggs
1/4 C bread crumbs
3 T Parmesan cheese
2 T chopped fresh parsley
1 tsp dried tarragon (I did not have on hand so used paprika, cumin…whatever I got my hand on 🙂
1/4 tsp fresh ground black pepper
8 Portobello mushroom caps
Preheat oven to 375F. Mist a large baking sheet with olive oil and arrange chicken breast on sheet. Bake until chicken is cooked through, about 30 minutes. Set aside to cool. Keep oven at 375F. With a fork, shred meat into 2 inch pieces. In a large bowl. combine chicken, onion, eggs, bread crumbs, cheese, and spices. Mix well. Arrange mushroom caps, stemmed, on baking sheet. Spoon chicken mixture into caps, dividing evenly. Bake for 15 to 20 minutes, until chicken mixture is golden brown and mushrooms soften.
Another congrats to may parents for celebrating their 40th Wedding Anniversary Sunday! Thank you for showing us all what lasting love looks like!
Until next time…
look good, feel good, do good