Savory Ground Chicken and Spinach Stuffed Portobello Mushrooms with Balsamic Glaze
This unique dish features savory ground chicken and fresh spinach stuffed into large, meaty portobello mushrooms, topped with a rich balsamic glaze. It's a delightful combination of flavors and textures that will impress your guests and elevate your home dining experience.
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Preheat your oven to 375°F (190°C). Clean the portobello mushrooms with a damp cloth and remove the stems.
In a skillet over medium heat, add 1 tablespoon of olive oil and sauté 1 diced onion until translucent, about 5 minutes.
Add 2 cloves of minced garlic and cook for an additional minute until fragrant. Stir in 1 pound of ground chicken and cook until browned, about 7-10 minutes.
Season the mixture with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of Italian seasoning.
Add 2 cups of fresh spinach and cook until wilted, about 2 minutes. Remove the skillet from heat and stir in 1/2 cup of grated Parmesan cheese.
Spoon the ground chicken mixture evenly into the portobello caps. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
Drizzle with 1 tablespoon of balsamic glaze and bake in the preheated oven for 20 minutes. Once cooked, remove from the oven and let cool for a few minutes before serving.
Garnish with fresh basil leaves and an extra drizzle of balsamic glaze for presentation.
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