This portobello mushroom is a hit in my home! It is ready in less than 40 minutes, tastes great, and is loaded with veggies. The best part is you don't even feel like you are eating veggies.
If you have kids, get them involved in this meal (they will likely be more interested in eating it afterwards). You can get them to help stuff the mushrooms or sprinkle the cheese on top.
4 large Portobello muhrooms
2 tbsp. olive oil
½ sweet onion, chopped
2 cloves garlic, minced
500 g ground chicken
1 cup tomato sauce
1 cup chicken broth
1/2 cup cottage cheese
1 cup shredded mozzarella, divided
Salt and black pepper to taste
2 tbsp. parsley
2 cups baby spinach
2 tsp. dried oregano
Rinse mushrooms and hollow out centres to make room for stuffing. Chop up stems and centre and set aside for use in stuffing.
In a medium heated skillet warm vegetable oil and begin to sauté onion and garlic. Cook for 2-3 minutes.
Add ground chicken and mushrooms and cook for 7-8 minutes or until meat is cooked. Add tomato sauce, broth, and spinach. Cook until mixture begins to thicken (spinach should be fully wilted – about 5 minutes).
Add cottage cheese, ½ cup mozzarella, spices, and parsley. Mix together well.
Fill mushrooms and sprinkle with remaining cheese. Bake for 20 minutes at 425 F.
If you give this recipe a try, let me know how you find it!
Cheers to happy and healthy eating! :)
Until next time,
Eat Right Feel Right - Angela XO