Description
Chicken Parmesan Stuffed Mushrooms made with roasted portobello caps, lean chicken, spinach, herbs, and melted cheese for a satisfying, high-protein meal.
Ingredients
6 large portobello mushroom caps, cleaned and stems removed
1/2 cup grated Parmesan cheese
1/3 cup finely chopped parsley
1 medium onion, very finely chopped
1 large egg
6 garlic cloves, minced
1/2 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
10 ounces frozen spinach, thawed and squeezed dry
1 pound ground chicken (about 93% lean)
2 cups marinara sauce
4 ounces shredded mozzarella or Italian-style cheese blend
Instructions
1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
2. Place the mushrooms on the baking sheet with the tops facing up. Roast for 10 minutes, then flip and roast for another 5 minutes. Drain any liquid from the pan. Reduce oven temperature to 425°F.
3. In a large bowl, combine the Parmesan, parsley, onion, egg, garlic, onion powder, salt, and pepper.
4. Add the chopped spinach and stir to combine. Mix in the ground chicken until evenly incorporated.
5. Season the mushroom caps lightly with salt and pepper, then arrange them top-side down on the baking sheet.
6. Divide the chicken mixture into 6 portions. Shape each portion into a mound and place on top of each mushroom cap. Gently flatten the tops.
7. Lightly mist the tops with cooking spray and bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F.
8. Sprinkle each mushroom with shredded cheese and return to the oven until melted.
9. Warm the marinara sauce on the stove. Serve each stuffed mushroom topped with marinara and additional Parmesan or parsley if desired.
Notes
For best results, roast the mushrooms before stuffing to remove excess moisture. Serve sauce warmed, not baked, for fresher flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Quick & Easy Dinners
- Method: Roasting and baking
- Cuisine: American