Last time we were at Whole Foods I saw these beautiful portabella mushrooms and my mouth started watering. I am the only one who likes mushrooms in our house so I just got one big mushroom for me. I wasn’t sure how exactly I was going to prepare it. I only knew I wanted to stuff it and bake it.
And then Emiline’s St. Paddy’s Day Pub Crawl Blogging Event came along and I knew how I wanted to eat that delicious fungus. For lunch today I had a dish that included the big mushroom, leftover chicken from last night, wine, cream cheese and butter, of course, a little piece of foodie heaven. Can you tell I like my mushrooms?
- •½ cup real butter
- •4oz cream cheese
- •1/3 cup white wine
- •½ tsp powder garlic
- •½ tsp crushed red peppers
- •2 big portabella mushrooms
- •1 tbsp olive oil
- •¼ onion, chopped
- •2 garlic cloves, chopped
- •1 cup shredded chicken
- •¼ cup breadcrumbs
- •salt and pepper
- In a large saucepan melt together butter, cream cheese and white wine. Stir constantly until it thickens. Add powder garlic and crushed red peppers (for more flavor)
- Remove mushroom stems and chopped them.
- Separately, sauté onion and chopped garlic in olive oil until translucent. Add chicken, chopped mushroom stems and let cook for about 5 minutes.
- Add creamy sauce to the chicken and adjust seasoning.
- Fill mushrooms caps and place them on a baking sheet.
- Sprinkle breadcrumbs on top and broil for 6-9 minutes or until golden brown.
- Serve and enjoy.
About this recipe:
- There’s not much I can say about this recipe other than it was delicious. The flavors combined very well with the mushroom. My only problem is that I broiled it for more than 10 minutes and the mushroom ended up looking kind of flat, but the flavor was still amazing.
If you have a recipe that uses beer, wine or hard liquor you can participate in Emiline’s St. Paddy’s Day Pub Crawl Blogging Event. But hurry up, the deadline is March 17th.