How To Make The Most Delicious Stuffed Portobello Mushrooms
Juicy portobello mushrooms stuffed with herby chicken mince, lactose-free cheese, and parmesan, then baked until golden and bubbly. A comforting, low-carb, high-protein dinner that's naturally gluten-free and packed with flavour.
Equipment
1 Food Processor for the mince
Ingredients
- 6 Portobello mushrooms large, stems removed
- 40 g Parmigiano Reggiano parmigiano reggiano - grated
- Ghee butter about 1/2 tsp per mushroom
- 50 g Eatlean lactose-free cheese - original grated
- 1 pinch Salt sea or pink, to taste
For the chicken mince:
- 400 g Chicken breasts or mini fillets Or use Tender Cheesy Chicken Meatballs mixture*
- 100 g Eatlean lactose-free cheese - original grated
- 80 g Parmigiano Reggiano parmigiano reggiano - grated
- 1 large Onion chopped
- 1 large Egg free range
- 1 tbsp Buckwheat flour
- 1 tsp Italian mix herbs
Instructions
- Preheat the oven to 190°C (375°F) fan.
- Wipe mushrooms clean with a damp cloth and remove stems.
- Lightly salt each mushroom cap and place them gill-side up in a greased or lined baking dish.
- Add a small knob of ghee butter to each mushroom.
Prepare the chicken mince:
- Add chicken fillets to a food processor along with roughly chopped onion and other ingredients.
- Pulse several times until combine.
- Spoon or scoop the prepared chicken mince mixture into each mushroom, pressing gently to fill.
- Top with grated lactose-free cheese and a sprinkle of parmesan.
- Bake for 20–25 minutes, or until mushrooms are tender and cheese is golden and bubbling.
- Serve hot with roasted vegetables or a fresh salad.
Tried this recipe?Let us know how it was!
