Name: Chicken Parm Stuffed Portobellos
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 2 boneless skinless chicken breasts -; 1 small bunch fresh thyme -; 1 small bunch fresh parsley -; 1 small bunch fresh oregano -; Kosher salt -; 1 extra-virgin olive oil -; 3 cloves garlic, minced -; 1 (28-oz.) can crushed tomatoes -; 1 tsp. dried oregano -; Kosher salt -; Freshly ground black pepper -; Pinch crushed red pepper flakes -; 2 tbsp. extra-virgin olive oil -; 1 c. panko bread crumbs -; 8 portobello mushrooms, stems removed -; 1 c. shredded mozzarella -; 1/2 c. freshly grated Parmesan -; Basil, for garnish -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Parm Stuffed Portobellos

1. 2 boneless skinless chicken breasts -

2. 1 small bunch fresh thyme -

3. 1 small bunch fresh parsley -

4. 1 small bunch fresh oregano -

5. Kosher salt -

6. 1 extra-virgin olive oil -

7. 3 cloves garlic, minced -

8. 1 (28-oz.) can crushed tomatoes -

9. 1 tsp. dried oregano -

10. Kosher salt -

11. Freshly ground black pepper -

12. Pinch crushed red pepper flakes -

13. 2 tbsp. extra-virgin olive oil -

14. 1 c. panko bread crumbs -

15. 8 portobello mushrooms, stems removed -

16. 1 c. shredded mozzarella -

17. 1/2 c. freshly grated Parmesan -

18. Basil, for garnish -

How to cook deliciously - Chicken Parm Stuffed Portobellos

1. Stage

Preheat oven to 350°. In a large pot of water over medium heat, add chicken, fresh herbs, and a generous amount of salt. Bring to a boil and cook until chicken is cooked through and easily shreds, 10 to 15 minutes. Remove chicken and shred with two forks.

2. Stage

In another large pot over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute. Add tomatoes, then fill can with 1/2 cup of water and swirl around to catch any remaining tomatoes; add to pot. Season with oregano, salt, pepper, and a pinch of red pepper flakes. Let simmer 20 minutes. Add chicken and toss to combine.

3. Stage

In a medium skillet over medium heat, heat oil. Add panko and stir until golden and toasted, about 5 minutes.

4. Stage

Place mushrooms on a large baking sheet, stem side up. Spoon chicken mixture into each mushroom, then top with toasted panko, mozzarella, and Parmesan.

5. Stage

Bake until cheese is melty and mushrooms are tender, 30 minutes.

6. Stage

Garnish with basil before serving.