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Stuffed Portabella Mushrooms

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“This appetizer puts a little spin on the regular stuffed mushroom.”
READY IN:
55mins
SERVES:
15
YIELD:
2 mushroom
UNITS:
US

Ingredients Nutrition

  • 30 large baby portabella mushrooms (stems removed and saved for filling)
  • 1 shallot, chopped fine
  • 2 cloves garlic, minced
  • 1 cup packed fresh spinach (remove stems)
  • 12 lb chicken breast tenders
  • 12 cup white Chardonnay wine
  • 12 teaspoon dried basil
  • 13 cup breadcrumbs (flavored or not your preference)
  • 14 cup butter
  • 2 tablespoons olive oil
  • salt & fresh ground pepper
  • 4 tablespoons melted butter
  • any shredded cheese, to top with (I used 6 cheese italian blend)

Directions

  1. Prep your shallots and garlic and set aside
  2. Heat a nonstick pan and add 1 tablespoon of olive oil and cook chicken till moist and cooked through
  3. Put spinach and chicken and mushroom stems (to equal 1 1/4 cup of stems) through food processor just pulsing till fine
  4. Using the same nonstick pan put 1 tablespoon olive oil and 1/4 cup butter into pan on med low heat and saute garlic and shallots till transparent
  5. Add chicken spinach and mushrooms mixture to pan and add the wine stir until incorporated
  6. Add the bread crumbs, basil and salt and pepper to taste
  7. Mix thoroughly
  8. Butter two 9 x 13 shallow baking pans
  9. Stuff mushrooms with mixture and top with 4 tablespoons melted butter to keep them moist
  10. Bake uncovered at 350 degrees for 25 minutes
  11. With 10 mins left to cook, top with cheese and return to oven for remainder of the 25 minute cooking time

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