MARINATED STUFFED PORTABELLA MUSHROOMS
Great company fare but simple and quick enough for everyday! It's a side dish. It's an appetizer. It's a main dish. It's excellent anytime and anyway you serve it! (Well I guess some might argue that, since this really might not be a good breakfast but....to each his or her own!)
Provided by Malriah
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- With a damp cloth or paper towel, wipe the portabellas to clean them.
- Remove the stems, chop and set aside.
- Mix all of the marinade ingredients together and place into a Ziplock bag.
- Add the mushroom caps and seal.
- Arrange the bag so that all of the portabellas are in contact with the marinade;marinate for at least 10 minutes but closer to 20.
- To make the stuffing, begin heating olive oil in a large skillet.
- Add reserved mushroom stems, onions, celery and garlic.
- Cook until veggies start to soften a bit.
- Add chicken and cook until done, about 5 or 6 minutes.
- Stir in rice, sage, 1/4 cup parmesan, salt and pepper and mix well.
- If it is a little dry, you can mix in a tablespoon or so of broth or wine.
- Remove portabellas from the Ziplock bag and discard remaining marinade.
- With a paper towel, pat the portabellas to remove excess moisture.
- Turn them over so that the gill sides are facing up and place in an oven safe pan.
- Stuff each mushroom with about 1/2 to 3/4 cup of the stuffing.
- Sprinkle the remaining 2 tablespoons of Parmesan on top.
- Pour the chicken broth in the bottom of pan.
- Bake uncovered in a 375 degree oven for 10-15 minutes or until the portabellas are done.
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Aideed Yare
[email protected]These mushrooms are a delicious and elegant appetizer.
Mookho Pascalina
[email protected]I would definitely make this recipe again. It's a great way to enjoy mushrooms.
Timothy Williams
[email protected]I wasn't sure how I would like the mushrooms, but I was pleasantly surprised. They were very flavorful and juicy.
Bazigar Bazi
[email protected]The recipe was easy to follow, but it took a little longer than I expected to make.
Meshack Roba
[email protected]I found that the mushrooms were a little dry. I think I would add some more butter or oil next time.
Ngobi Farouk
[email protected]I love the combination of flavors in this recipe. The mushrooms, cheese, and herbs all work together perfectly.
Chidera Victor
[email protected]These mushrooms are a great way to use up leftover rice.
Poyraz Barış YAŞAR
[email protected]I love that this recipe is healthy and delicious.
Allen Nelson
[email protected]These mushrooms are the perfect finger food for parties.
Ansley Arends
[email protected]I've made these mushrooms for both casual and formal occasions, and they're always a hit.
Shawn Smith
[email protected]These mushrooms are a great way to sneak some vegetables into your diet. My kids love them!
Md Jakerahmed
[email protected]I love how versatile this recipe is. I've used different types of mushrooms and different fillings, and it's always delicious.
Dimakatso Makhutlhe
[email protected]These mushrooms are the perfect appetizer or side dish. They're easy to make and they're always a hit with guests.
Mobile Samsung
[email protected]I'm not a big fan of mushrooms, but I love this recipe! The stuffing is so flavorful and cheesy, and it really complements the mushrooms.
Amber White
[email protected]These mushrooms are so easy to make and they're always a crowd-pleaser. I love that I can make them ahead of time and just pop them in the oven when I'm ready to serve.
Victoria Cheffa
[email protected]I've made this recipe several times and it's always a winner. The mushrooms are always tender and flavorful, and the stuffing is delicious.
Md ASHIK Md ASHIK
[email protected]I made these mushrooms for a vegetarian potluck and they were a huge success! Even the meat-eaters loved them.
David karuri
[email protected]These stuffed mushrooms were a hit at my last dinner party! Everyone raved about how flavorful and juicy they were.