chicken and cheese stuffed portobellos (with quinoa)
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tell me I’m not the only one in a dinner-time rut
which is odd seeing as my kitchen counters are piled high with food magazines
I’m finally putting them to good use with
chicken and cheese stuffed portobellos
Chicken is a staple in our house, as I’m sure it is in yours, meaning that at any given time I will have chicken breasts in the freezer, and usually a few thawing in the fridge.
It finds a way into my cart at every shopping trip, whether it’s on the list or not.
With the exception of the fussy one, that is claiming to be vegetarian without really eating vegetables, we enjoy chicken, but after a while it does seem a bit dull.
During football season, I have been know to fry up traditional buffalo wings you can take the girl out of Buffalo, but you cannot take the Buffalo out of the girl
but this CANNOT happen often, as 2 – 3 buffalo style wings packs a whopping 200 calories, and give me a break, who stops at two or three (dozen maybe)
How many times can I bake chicken before the family revolts? I thought it was pretty clever of me to add it to buffalo style mac and cheese just in time for Superbowl Sunday, but even the men of the house are feeling buffalo’d-out.
So what do you do when you have chicken in the fridge without a clue as to what to do with it? Honestly I usually turn to pinterest, but the HUGE mound of magazines staring at me seemed like a better place to start.
One of my new favorites is Clean Eating Magazine. Before you get to rolling your eyes, I don’t get into the claiming my meals to be “clean” or not. For me I just try to feed my family in the most healthful way I can. I don’t believe in people telling me what I can or cannot eat. That being said, clean eating magazine is LOADED with delicious meals and healthy eating tips we could all use.
These stuffed portobello mushrooms were adapted from a recipe that was part of a 14 day Light and Lean meal plan in the magazine, and we absolutely LOVED them. Of course I used chicken with the quinoa, but I bet they would be delicious vegetarian as well.
- 3/4 lb boneless skinless chicken breasts, cooked and shredded
- salt and pepper to taste
- 1 Tbsp olive oil
- 4 portobello caps, stems and gills removed
- 1 cup of cooked quinoa, I used rainbow quinoa
- 2 ounce of blue cheese, crumbled
- 1 shallot, diced
- 2 cloves of minced garlic
- 1/2 ounce Parmesan or blue cheese for topping
- pre-heat the oven to 375
- brush the mushrooms with the olive oil, and place in a baking dish
- combine the shredded chicken, salt and pepper, the quinoa, blue cheese, shallot, and garlic
- evenly distribute the chicken into each of the mushroom caps
- top with a sprinkle of Parmesan or blue cheese, optional
- cover the baking dish with foil and bake 20 - 25 minutes,
Blue cheese is not the hubs favorite, so I topped some with Parmesan, and some with blue cheese, both were amazing!
If you had leftover rotisserie chicken this meal could me made in a flash, but when I bake or poach chicken, I always make a bit extra to use in salads and wraps, and now these stuffed portobellos.
Got a creative use for chicken? I’d love to hear it
dinner from friends –
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