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.

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Buen provecho!

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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. My all-time favorite dish to make for guests and my own family. I substitute crab (fresh caught lump crab meat anyone can find in their local seafood aisle in the grocery store) for the chicken, and one time served artichoke and spinach for a vegetarian relative for the crab. Big hit always! have given this recipe out so much I keep copies in my kitchen and also by my fax machine.

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