STUFFED PORTOBELLO MUSHROOMS WITH GROUND CHICKEN AND CHEESE

Stuffed Portobello Mushrooms with Ground Chicken and Cheese image

A perfect meal in itself along with a green salad. These can also be made if you're on a keto diet.

Provided by manella

Time 1h5m

Yield 4

Number Of Ingredients 12

Ingredients

cooking spray
4 large portobello mushrooms
2 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, minced, or more to taste
1 pound ground chicken
1 ½ cups shredded Gouda cheese, divided
1 small tomato, seeded and chopped
4 ounces spreadable goat cheese
2 tablespoons chopped fresh parsley
½ teaspoon minced fresh rosemary
½ teaspoon minced fresh basil

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Spray a casserole dish large enough to hold the mushrooms with cooking spray.
Remove mushroom stems; chop and set aside in a medium bowl. Use a spoon to carefully remove gills, making sure you don't tear the mushroom caps; discard gills. Invert the mushroom caps and place in the prepared dish.
Heat oil in a large frying pan over medium heat. Add onion and garlic; saute for 5 minutes. Add ground chicken and cook, breaking it apart with a wooden spoon, until crumbly and no longer pink, about 10 minutes.
Add chicken mixture to the chopped mushroom stems. Stir in 1 cup Gouda cheese, tomato, goat cheese, parsley, rosemary, and basil. Fill the cavity of each mushroom with the mixture, mounding it slightly.
Bake in the preheated oven for 20 minutes. Sprinkle remaining 1/2 cup Gouda over the mushrooms and bake until cheese melts, about 5 more minutes. Serve hot.

Nutrition Facts : Calories 465.8 calories, Carbohydrate 5.7 g, Cholesterol 139.5 mg, Fat 29.1 g, Fiber 0.9 g, Protein 44.3 g, SaturatedFat 15.1 g, Sodium 592.7 mg, Sugar 3.6 g