| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- Cooking spray
- 2 cooked chicken breast halves, diced
- 10-ounce package frozen chopped broccoli, thawed and undrained
- 1/2 cup diced oil-packed sun-dried tomatoes, with 1 tablespoon oil from jar
- 2 tablespoons seasoned dry bread crumbs
- 4 large portobello mushroom caps, stems removed
Instructions
- Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
- In a medium bowl, combine chicken, broccoli (with liquid from package), sun-dried tomatoes with oil from jar, and bread crumbs. Toss to combine.
- Arrange mushroom caps, stem side up, on prepared baking sheet. Fill each mushroom cap with chicken mixture. Roast 20 minutes, until filling is golden brown and mushrooms are tender.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 160 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 13 g |
| Cholesterol | 28 mg |
| Sodium | 114 mg |
| Serving Size | 1 of 4 servings |
| Calories | 160 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 13 g |
| Cholesterol | 28 mg |
| Sodium | 114 mg |
Reviews
Will try it this weekend. ..grilling. ..
A good simple recipe. I will make it again. I added sauteed onions, garlic, and spinach along with a splash of balsamic vinnegar. I omitted the chicken, but I’m sure the recipe would be great with it. Served it with a side of lentils. Very good!
This was delicious and simple! IIsubstituted zucchini for broccoli and drizzled the naked portabellos with olive oil. My family enjoyed and thought it had tons of flavor!
I had never tried stuffing portbellos until I tried the recipe. Like the other viewers, next time I will use some cheese.
I saw this recipe and had to try it. I made if for my fathers birthday and it was great, healthy, and flavorful. The sun-dried tomatoes really kicked up the flavor. The only thing I added to the recipe was some shredded mozzarella, was fantastic and will make again and again with different variations!
It was easy to make and my husband loved it. I found it missing something I too, like many of the reviews, added parmesan cheese. It helped. The second night was better. Flavors blended better with the overnight refrigerator and second cooking. This recipe has given me more ideas for using portobello mushroom. Have been trying to find ways to have more maindishes with veggies and less meat. These mushrooms are great replacement for meat.
Added parmesan to the recipe, but it was boring. We love portobellos and all the ingredients, but it was boring with little flavor. I’m sure it is healthy, but why bother. Very disappointing.
Very good. lots of room for error. Many variations. I added fresh mozzarella cheese to mine. The sun-dried tomatoes add a lot of flavor. Great for lunch, a light dinner or split for an appetizer.
I added a little bit of parmesan cheese like some of the other reviewers. It was really good – I served with brown rice. Will definitely make again.
husband loved them, very easy prep.