Portobello Cap Stuffed With Chicken And Mozzarella
From pkusmc 14 years ago
- 1 hour to make
- Serves 3
This dish really came about by accident, as most of mine really do. Instead of stuffing chicken breast with mozzarella and mushrooms, as suggested by Keni, I reversed it, and added some things that really enhanced the dish. Read more Save yourself some time by picking up a jar of marinara, unless you feel up to making your own, like I did! See less
Ingredients
- Chicken: shopping list
- 2 large boneless chicken breasts shopping list
- 1 red bell pepper, chopped shopping list
- 2 cloves garlic, smashed and chopped shopping list
- 1/2 cup dry white wine shopping list
- 1 1/2 T rosemary, diced shopping list
- S&P to taste shopping list
- 1 T olive oil shopping list
- Mushrooms: shopping list
- 3 Large portobello caps, scooped shopping list
- 3 large slices mozzarella cheese shopping list
- Sauce: shopping list
- 1 T olive oil shopping list
- 1 celery stalk, minced shopping list
- 1 carrot, minced shopping list
- 3 cloves garlic, minced shopping list
- 1 can tomato paste shopping list
- 1 3/4 'cans' water shopping list
- 1 can diced tomatoes, drained shopping list
- 1T basil, chopped shopping list
- Pasta: shopping list
- 1 tsp olive oil shopping list
- 1 large tomato, seeded and chopped shopping list
- 1 cup spinach, chopped shopping list
- 1/2 lb pasta of choice, cooked Al dente shopping list
How to make it
- In a skillet, or large sauce pan, add all ingredients for sauce, and heat on med - med/low See Photo
- Cook pasta per instructions on the box
- When done, drain, add oil and toss with spinach and chopped tomato See Photo
- Prepare bella caps by taking a spoon and carefully cleaning out the brown gills under the cap See Photo
- Place mozzarella inside each cap, and heat in oven at 300, until cheese begins to melt, and then remove from the oven and set aside See Photo
- In a skillet, heat olive oil and coat the pan
- Add chicken breasts and white wine See Photo
- Salt and pepper to taste
- Cook on med for approx 15 minutes, flipping once
- When done, cut chicken into bite sized pieces
- In the same skillet, saute chopped red bell pepper, diced rosemary and minced garlic, until red pepper is soft See Photo
- Add chicken and cook additional 2-3 minutes
- Remove from heat and toss with small chunks of mozzarella
- Place a large portion on each portobello cap, and heat in oven for additional 5 minutes See Photo
- Plate pasta, and put one cap on top, and add sauce as needed See Photo
Making the sauce
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Chicken in the skillet with white wine, olive oil and salt and pepper
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Cleaned portobellos
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