Chicken corn main dish portobello Recipes

Stuffed Portobello Caps with Chicken, Corn, and Cheese

This can be a sponsored publish written by me on behalf of Jarlsberg. All opinions are 100% mine.

Stuffed portobello mushrooms with hen, corn, and cheese. These are SO straightforward to put collectively with either leftover hen or rotisserie hen.

Stuffed Portobello Mushroom Caps

Fast and straightforward meals are a definite favorite in our family. Especially ones that reheat properly and are loaded with an excellent stability of protein and veggies. These stuffed portobello mushrooms are precisely that. They take hardly any time to prep. First the mushrooms are roasted till tender and then stuffed with hen, corn, tomatoes, inexperienced onions, and cheese mixture. They are baked until cheese is melted and served with tex-mex toppings, comparable to avocado, cilantro, and bitter cream.

Wedge of cheese on board

I’m using Jarlsberg cheese to make these mushrooms caps super tacky and delicious. Jarlsberg cheese is delicate, nutty, and buttery. It’s a semi gentle cheese that could be very versatile due to its style and texture. It’s good for snacking, melting, or simply slicing for a phenomenal cheese board. I personally love that I can find Jarlsberg cheese at nearly any grocery retailer. It reminds me a bit of Swiss however more delicate and softer.

Components for Straightforward Stuffed Portobello Mushroom Recipe

What makes these stuffed portobello mushrooms so superb is that they arrive together with probably the most primary components.

  • Hen – no have to prepare dinner anything from scratch, simply use rotisserie hen or leftover hen. You possibly can shred or cube the hen.
  • Veggies – corn and tomatoes. Use frozen corn from the bag. There isn’t any have to thaw it out. It can prepare dinner within the oven with the remainder of the filling.
  • Cheese – creamy Jarlsberg and salty feta are so good paired collectively in these mushroom caps. Jarlsberg cheese is delicate and melts so nicely!

Ingredients for easy stuffed portobello mushroom recipe

The right way to Make Stuffed Portobello Mushrooms

  • Step 1: First roast the mushroom caps. Rub them with little olive oil all over and season the inside with salt and pepper. Roast stem aspect up for 15-20 minutes or until tender. After you’re taking them out of the oven, there’s most certainly going to be moisture contained in the caps. You need to drain it or take few papers towels and gently blot it.
  • Step 2: Whereas the portobello mushroom caps are roasting, make the filling. In a big bowl, mix the hen, corn, tomatoes, onions, cheeses, and spices. Don’t overlook to season the mixture with salt and pepper.
  • Step three: Spoon the hen mixture contained in the mushroom caps, being generous with the filling. You must be capable of deplete all the filling between four giant portobello caps. Prime with extra cheese and bake until cheese is melted, about 10-15 minutes.
  • Step four: Serve instantly with avocado, cilantro, and bitter cream.

Step by step on how to make stuffed portobello mushrooms

Extra Portobello Mushroom Recipes:

Side close up stuffed portobello caps with chicken, corn, and cheese.

When you attempt these Stuffed Portobello Mushrooms, don’t overlook to go away feedback and a score.

Overhead close up cheese wedge with stuffed portobello mushrooms

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Overhead stuffed portobello mushroom caps

Stuffed Portobello Mushrooms with Hen, Corn, and Cheese


Description

Stuffed portobello mushrooms with hen, corn, and plenty of cheese. These are SO straightforward to place together with either leftover hen or rotisserie hen.


Scale
1x2x3x

Elements

  • 4 giant portobello mushrooms
  • 1 cup shredded cooked hen
  • 1 cup frozen corn
  • half cup halved grape tomatoes
  • three inexperienced onions, sliced
  • 1 half cups Jarlsberg cheese, shredded + divided
  • 1/4 cup crumbled feta cheese
  • half tsp. garlic powder
  • half tsp. cumin
  • 1/four tsp. chili powder
  • Olive oil
  • Kosher salt and recent black pepper
  • to serve: cilantro, avocado, bitter cream

Directions

  1. Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Remove stems from mushrooms and use a spoon to scrape out the gills.  Organize mushroom caps on a baking sheet stem aspect up.
  3. Rub the complete mushroom cap with olive oil and season the inside with salt and pepper. Bake 15-20 minutes or until tender. If any moisture collects in the mushroom caps, rigorously blot it with few sheets of paper towels or drain it.
  4. Scale back the oven temperature to 425 degrees F. Combine the hen, corn, tomatoes, onions, 1 cup of Jarlsberg cheese, feta cheese, garlic powder, cumin, and chili powder. Season with salt and pepper, to taste.
  5. Spoon beneficiant amount of hen combination into the mushroom caps, prime with remaining shredded Jarlsberg cheese.
  6. Bake for 10-15 minutes or until the cheese is melted. Serve with cilantro, avocado, and bitter cream.

Keywords: straightforward, summer time, rotisserie hen, stuffed

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