Lunches — By Ben on 05 March 2008
Stuffed Portabella Mushrooms

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?

 

Stuffed Portabella Mushrooms
Author: 
Recipe type: Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
½ cup real butter 4oz cream cheese ⅓ 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
Ingredients
  • •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
Instructions
  1. 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)
  2. Remove mushroom stems and chopped them.
  3. Separately, sauté onion and chopped garlic in olive oil until translucent. Add chicken, chopped mushroom stems and let cook for about 5 minutes.
  4. Add creamy sauce to the chicken and adjust seasoning.
  5. Fill mushrooms caps and place them on a baking sheet.
  6. Sprinkle breadcrumbs on top and broil for 6-9 minutes or until golden brown.
  7. 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.

crawl2.jpg

Buen provecho!

Tagged as:

Related Articles

About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(31) Readers Comments

  1. This looks delicious! I’ve never grown my own mushrooms, but I’m starting to learn how. I’ve just ordered a protabello mushroom growing kit and will start to grow my mushrooms in a few days! I’m going to make it when my mushrooms are ready to havest and I’ll post
    a link to this recipie on my blog for others to try, too: http://www.howtogrowmushrooms.wordpress.com .

  2. Pingback: Portabella Mushroom Growing Kit « how to grow mushrooms

  3. Those huge mushrooms are really tasty. I love them. It’s such a nice dish you had cooked
    Fruity

  4. That looks so good and it sounds even better. I know what I am using that leftover chicken for now! Bookmarked to try.

  5. This sounds fantastic & like you I am the only mushroom lover in the house so this will be a treat just for me!

  6. I pretty much had Allen’s reaction to this dish–YUM and omigosh I could only eat it once!

    Why have I not seen your blog before? I am from Columbus, I live in Ohio and I LOVE Mexican food–I once spent a whole day looking for Mexican food blogs and could not find any! (??) So happy I linked on you from Allen’s site…

  7. The ingredients list reads like a foodies dream! I love the idea of this and am slobbering on myself over it. YUM. Sounds like a quick dinner, too.

  8. This would be a great burger, all by itself. Nice use of wine! Emiline’s got a tough decision to make! Ooh, this would also be good on a bed of pasta or polenta. Yummmmm.

    Do Latinos make a type of polenta, that is a little sweet and corn-y? I had some once, but it was at a place like Chili’s or some other abomination, and I couldn’t tell if it’s a real Latino dish.

  9. Ooooh. This looks awesome, Ben! Portobello, chicken, cream cheese and wine? What’s not to love?

  10. You’re a genius, that mushroom got the best treatment ever. Well done.

Leave a Reply