Pizza Style Stuffed Portobellos
  • Alaina Hinkle

Pizza Style Stuffed Portobellos

Updated: Aug 26, 2019

This recipe is SO simple & it makes leftover stuffing on purpose to then freeze & then use for a spaghetti meal the next week! I love meals where I can then make a second yummy meal out of it & this is one of them! I don't know about you, put I LOVE portobello mushrooms, especially after they have been baked in the oven or on the fryer... yum yum & more yum! Check below for a simple, easy, low carb & yummy wonderful dinner for this week!!



Ingredients:

1 1/2 pounds ground chicken thigh

6 large portobello mushrooms

3 cloves garlic

5 basil leaves

2 tsps Frontier Co-Op Pizza Seasoning

1 tsp salt & pepper to taste

1/4 yellow onion minced

4 tbsp olive oil

EBB seasoning

1 12 bag of fiesta cheese or mozzarella cheese

1 25 oz jar of your favorite red pasta sauce ( For this recipe I like creamy vodka OR portobello mushroom )


Directions:

Preheat oven to 375 degrees


1. Clean & pat dry all of the portobello mushrooms. Then pop off all 6 of their stems right at the root & set aside. Next with a small spoon scrap out all of the brown flesh careful to not break the mushrooms & discard it.


2. In a small bowl add 2 tbsp olive oil & 1 garlic clove minced. Mix well together & then with a basting brush, brush each side of all 6 of the portobello mushrooms & place on a lined baking sheet. Then sprinkle each side with EBB generously. Have all mushrooms facing down with cap facing up & place in the oven at 375 degrees for 8 minutes on one side & then 7 minutes on the other side. Keep an eye & take out sooner if they look like they are getting to done.


3. While mushrooms are cooking you will work on the stuffing! Dice up the mushroom stems that you had set aside into small pieces. Then dice up your yellow onion into small pieces as well. In the large frying pan add in the onion, mushrooms, 2 tbsp olive oil & 2 garlic cloves minced on top. Sauté on medium heat until the onion starts to brown & mushrooms are cooked down. Then add in the chicken thigh & cook/break it down until there is no pink. When it is has been cooking for a about 5 minutes, add in the pizza seasoning, before it is all the way cooked. Continue to stir & break apart the meat & incorporate the onions, mushrooms etc. as it cooks. Once it is cooked add in the jar of red sauce & mix throughly. Then cover with a lid bring to a boil & then turn down to simmer for 10 minutes, occasionally stirring to ensure it isn't burning.


4. Once the stuffing is done you will add it to the mushrooms! If the mushrooms excreted a lot of liquid take a towel & blot it off the baking sheet before you put them back in the oven. Then take as much of the stuffing & place it on top of the mushrooms -- under side up now in order to stuff. Then sprinkled with your shredded cheese & place in the oven at 375 degrees until cheese is melted & starting to brown like you'd prefer! Then garnish with fresh basil & serve with the side of your choice!! YUM!!


Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!

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