Chicken Parmesan Stuffed Portobello (Print View)

Savory chicken and spinach fill portobello caps, baked with cheese and marinara for an easy, hearty meal.

# What You'll Need:

→ Mushrooms

01 - 6 large portobello mushroom caps, cleaned and stems removed

→ Filling

02 - 1 pound ground chicken, 93% lean
03 - 10 ounces frozen spinach, defrosted and excess liquid removed
04 - ½ cup grated Parmesan cheese, plus more for garnish
05 - ⅓ cup fresh parsley, finely chopped, plus more for garnish
06 - 1 medium onion, very finely chopped
07 - 1 egg
08 - 6 garlic cloves, minced
09 - ½ teaspoon onion powder
10 - 1 teaspoon salt
11 - 1 teaspoon black pepper

→ Assembly

12 - 4 ounces shredded Italian cheese blend or shredded mozzarella
13 - 2 cups marinara sauce, low sugar preferred

# Directions:

01 - Preheat oven to 230°C. Line a baking sheet with parchment paper. Arrange mushroom caps gill-side down and roast for 10 minutes. Flip and cook for an additional 5 minutes. For very large caps, extend the first roasting period to 13 minutes. Remove from oven, drain any accumulated liquid, and set aside. Reduce oven temperature to 220°C.
02 - In a large mixing bowl, combine grated Parmesan, chopped parsley, onion, egg, minced garlic, onion powder, salt, and pepper. Finely chop spinach and incorporate it into the mixture. Add ground chicken and mix until thoroughly combined.
03 - Season roasted mushroom caps with a pinch of salt and pepper on both sides and arrange top-side down on the baking sheet. Form the chicken mixture into six even portions and place each portion onto a mushroom cap. Gently press to flatten and cover the surface evenly. Lightly spray with cooking spray.
04 - Bake at 220°C for 15–20 minutes. Remove from oven, top each stuffed mushroom with shredded Italian cheese blend or mozzarella, and return to the oven. Continue baking until the internal temperature of the chicken reaches 74°C and cheese is melted.
05 - While mushrooms finish baking, gently heat marinara sauce in a saucepan over medium heat until hot but not boiling.
06 - Remove stuffed mushrooms from the oven. Spoon heated marinara over each mushroom, garnish with additional shredded cheese, Parmesan, and chopped parsley. Serve immediately while hot.

# Notes:

01 - Ensure all excess moisture is squeezed from the spinach to prevent soggy filling.
02 - Check the internal temperature of the filling to guarantee the chicken is fully cooked.
03 - For a crispier texture, broil the stuffed mushrooms briefly after adding cheese.

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