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Stuffed Portabella Italian

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“This has a wonderful Italian flavor and was a favorite with my tasting victims. I had such fun creating this recipe, and hope everyone enjoys eating it as much as I did creating it. These can be prepared ahead of time and popped into the over before eating. The times are really a guess because I was creating three different recipes at one time. The chicken can be poached if you prefer (place garlic and chicken in water and keep water at just below boiling point)”
READY IN:
1hr
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325.
  2. Wipe outside of mushrooms with damp cloth.
  3. CHICKEN.
  4. Rinse chicken with cold water and pat dry.
  5. Use microwave steamer or stovetop steamer.
  6. Put 6 cloves garlic in water.
  7. Place chicken in steamer portion.
  8. Sprinkle with garlic salt.
  9. Cook until done (about 5 minutes on high till juice is clear).
  10. When done and cooled a little put thru food processor or chopper until finely chopped.
  11. Set aside.
  12. POTATOES.
  13. Wash, cut in half and boil potatoes till fork tender.
  14. Peel potatoes when done.
  15. Mash thoroughly.
  16. Add milk and butter to potatoes.
  17. Whip till smooth.
  18. Set aside.
  19. COMBINING.
  20. Heat saute pan and add butter and EVOO.
  21. Saute scallions and celery for 2 minutes.
  22. Add wine and reduce for 2 minute.
  23. Stir in chicken.
  24. Stir in basil, oregano, salt and pepper.
  25. Mix in potatoes.
  26. Divide mixture between mushrooms.
  27. Rub olive oil on outside of mushrooms.
  28. Place on baking sheet.
  29. Bake for 15 minutes at 325.
  30. Sprinkle with scallions and serve immediately.

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