Chicken Pesto Grilled Portobello Mushrooms

0 Reviews
ADD YOUR REVIEW
Photo: Jennifer Causey; Styling: Mindi Shapiro Levine 
Yield
Serves 4 (serving size: 1 stuffed mushroom)
By Darcy Lenz
August 2016
RECIPE BY Cooking Light

Not only is this loaded fork-and-knife entrée easy and cheesy, it's customizable, too. Make it your own with any produce or herbs you already have in your fridge. If you have the time, you could make your own pesto. 

 

Ingredients

  • Cooking spray
  • 1 small red onion, peeled and cut into 1/4-in.-thick slices (about 8 slices)
  • 1/3 cup prepared pesto
  • 1 teaspoon olive oil
  • 3/8 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 12 ounces shredded skinless, boneless rotisserie chicken breast
  • 4 large portobello mushrooms, stems removed
  • 3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)

Nutritional Information

  • Calories 350
  • Fat 18.4g
  • Satfat 5.9g
  • Monofat 8.7g
  • Polyfat 1.7g
  • Protein 38g
  • Carbohydrate 8g
  • Fiber 2g
  • Cholesterol 90mg
  • Iron 2mg
  • Sodium 549mg
  • Calcium 325mg
  • Sugars 4g
  • Est. added sugars 0g

How to Make It

Step 1

Preheat broiler to high.

Step 2

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Arrange onion slices on pan; cook 2 minutes on each side or until lightly charred. Remove pan from heat; coarsely chop onions.

Step 3

Combine chopped onions, pesto, oil, salt, pepper, and chicken in a medium bowl; toss well. Divide mixture evenly among mushrooms, pressing gently to fill each cap.

Step 4

Return pan to medium-high. Coat with cooking spray. Gently transfer mushrooms to pan; cook 3 to 4 minutes or until mushrooms are heated through and tender. Sprinkle cheese evenly over chicken mixture. Transfer pan to oven; broil 2 minutes or until cheese melts and begins to brown.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

Easy, not your ordinary Monday night dinner!

promogal
June 16, 2017
I made these and they were really good. I did not make the pesto, but used a store brought brand which was in olive oil so I did not add any into the stuffing mixture. I also warmed the shredded chicken in a little chicken broth before seasoning and adding the other ingredients. I also used a little evoo on the tops of the mushrooms before adding to grill pan. I used a mixture of parmesan cheese and mozzarella. Served with a salad. Delicious! I took a pic, may post. I am not a cook, but this recipe made me look like I knew what I was doing.

Great and easy

kclark5523
August 15, 2017
This was excellent and simple to make. Didn't add the extra olive oil and didn't miss it. Just make sure to cook the onions all the way unless you want some crunch at the end.

Great Dinner

BeBe
August 01, 2016
These were very good.  I'd make them again.  Super easy.
© Copyright . All rights reserved. Printed from https://www.myrecipes.com