Best Stuffed Portobello Mushrooms Recipe

Sorry, not the best picture. This was taken before cooking. I'm writing this for my own edification. I used one very large breast which I sliced in half for thinner slices to cook faster. Seasoned chicken lightly with salt and heavier with pepper and Italian seasoning. Seared for about 2-3 minutes per side. I didn't do exact measurements on the bell pepper, onion or parsley, I did do exact on bread crumbs. I also used Monterey Jack cheese instead of cheddar, better melt and, IMO, more complimentary to the chicken. I also added fresh spinach that I chiffonade, somewhere between 1/2 and 3/4 of a cup. I also added some Italian seasoning to the filling along with the salt and pepper. This filling was outstanding. Will definitely make this again. However, I have a lousy oven so next time I will lightly steam the portobellos to partially cook. My portobellos were 5" wide, so very large. I had to add so much additional time in order for them to cook through that the filing was a little dry.

This was so good! Be generous with the spices.

Tonight, I made a dish I'd never made before: Stuffed Portabella Mushrooms. The stuffing consisted of shredded chicken, red onion, red peppers, and cheddar cheese, and I added jalapeno to take it up a notch.