‘Chicken Pesto Stuffed Portobello Mushrooms will change the way you eat mushrooms. The ultimate easy, filling and delicious appetizer’ – Hungry now? Jump to Recipe
Everyone has that one staple on their grocery shop that holds the week together. Mine is without a doubt, a nice big juicy rotisserie chicken. Literally, I stretch that dang chicken to get out every cent. I can’t turn water into wine, but I can turn a roast chicken into about 17 meals. That is if I haven’t picked it apart by the time it gets home – chicken skin is my achilles heal.
I’d been meaning to make a batch of chicken pesto stuffed portobello mushrooms for a while now and as the kind lady at the supermarket loaded up the hot counter with fresh roast chickens, my mind was made up. Whether my partner was on board or not, I was on a one way road to a chicken pesto coma and nobody could stop me.
I’ve been making these for a long time now, but this time round I introduced a couple new ingredients. I shredded up a little Mozzarella and mixed it through, just for some ooey gooey goodness. I feel the addition of some finely sliced cherry tomatoes helped keep everything moist. Also, tomato, pesto and chicken – a marriage made in heaven right?
I’m pretty content with the grilling method too. In fact I’ve been pretty obsessed with the griddle pan lately as I’m sure you’re aware if you’re a regular here.
Here, I just heat the mushrooms on low-medium until they start to leak out moisture. Then just pop them under the grill and broil them until crispy on top and gooey in the center.
Remember I mentioned the cherry tomatoes locking in some moisture? Yep, these portobellos are gunna cry out moisture.
I almost called these cheesy chicken pesto stuffed portobello mushrooms after the heavy sprinkling of parmesan over the top. That and the mozzarella in the center. Oh god, now I’m hungry again.
Having said that, these beauties are actually quite health conscious. I mean pesto? Maybe not so fantastic. But for the low-carb community among us and those seeking a fair portion of protein, we’ve got you covered.
Paired with a nice salad? These stuffed portobello mushrooms are a winner. That reminds me, boy it’s been a hot minute since I’ve uploaded a salad recipe. For some inspiration in the meantime do check out this Ultimate Salad Inspiration.
All in all these chicken pesto stuffed portobello mushrooms are super quick, easy and most importantly absolutely delicious. Do give them a moment’s thought when planning your next light brunch or lunch. Or, like me, when you’re planning the 17th meal out of your leftover roast chicken.
Full recipe below. Ciao for now folks!
' Chicken Pesto Stuffed Portobello Mushrooms will change the way you eat mushrooms. The ultimate easy, filling and delicious appetizer '
- 4 Large Portobello Mushroom
- 1/3 - 1/2 cup Pesto
- 2 cups Shredded Chicken
- 6 Cherry Tomatoes, thinly sliced
- 2 tbsp Toasted Pinenuts
- 2 tbsp Parmesan
- 2 Shredded Bocconcini Balls (or equivalent amount of regular Mozzarella)
- Salt & Black Pepper
- Olive Oil
Preheat Grill in preparation to broil.
In a suitably sized bowl, mix together your Chicken, Pesto, Tomatoes, Mozzarella, Seasoning (if needed) and place to one side.
With a damp towel, gently wipe your Mushrooms to discard any dirt. Gut out the stalk and gills with a spoon and fill with your Chicken Pesto. Gently push down to pack it in.
Pour a glug of Oil on the griddle pan and place the Mushrooms over low-medium heat. Cook for around 10 minutes or until they start to produce moisture and are heated through the center.
Sprinkle Parmesan over the top and Broil under the grill for around 5-8mins or until the cheese starts to crisp.
a) Big Portobello Mushrooms with a nice curved edge work best to contain the filling. The flatter they are, more easily they fall apart.
b) Rotisserie chicken is fantastic for this recipe. Otherwise feel free to cook chicken and shred it with two forks.
c) A trusted store bought Pesto will work great, but for a quick and easy homemade Pesto check this recipe out!
d) An alternate method to using a griddle pan is to oven bake. Pop mushrooms (without filing) in the oven at 220c (430f) and bake until excess moisture is produced (under 10 mins). Drain/soak up, fill with pesto chicken then pop back under the grill and broil until crispy on top. This is the method I used for my Loaded Pizza Mushroom Caps.
Cheers guys, this has been ‘ Chicken Pesto Stuffed Portobello Mushrooms ’. Comment, share, do whatever you fancy but for crying out loud don’t go bacon my heart. See you next time 🙂