It’s Mushroom Time…

Chicken Stuffed Portabella with Cheese
The Gourmet Farm Girl

2- Large portabella mushrooms
1- Chicken breast
¼ cup Panko bread crumbs (or any bread crumbs will work)
2 sprigs of Thyme
1/2 teaspoon Farm Girl House Seasoning (see side bar on home page for recipe)
2 T Butter
2 T Red onion chopped
¼ cup chopped celery
2-3 T white wine
1- 14 oz can chicken broth
½ cup shredded cheddar cheese blend
2-3 Tablespoons extra virgin olive oil

Clean the mushrooms with a dry paper towel and remove stem and gills from the under side; Set aside

Chop chicken into small pieces; heat olive oil on medium heat in a large skillet; add chopped chicken and season with House Seasoning mix; cook for 6-8 minutes till cooked through; set aside

In a small skillet on low heat melt the butter and add the onions, celery and the leaves from the thyme; sauté till tender; add the white wine and half the chicken broth and continue to simmer for 1-2 minutes to flavor up

Pour this mixture along with the cooked chicken into a medium size mixing bowl; add the bread crumbs and all but 2 Tablespoons of the cheese. Mix gently, add more chicken broth if needed. Mixture should be moist.

Stuff each mushroom with the mixture and place on a heavy baking pan with edges, pour the remaining chicken broth into the pan and bake at 400 degrees for 12-15 minutes till the mushroom is tender and the filling is hot.

Remove from oven and top each mushroom with remaing chesse; place under broiler till just golden on top

Makes two servings, double or triple if serving more



Tip for storing mushroom of any kind; do not wash in water, this will make them break down quickly and spoil. Remove the mushrooms from the plastic store package and place them in a brown paper lunch bag in the refrigerator. Mushrooms will last much longer and you will have less spoilage. Clean with a dry or just damp paper towel before using. Rinsing in water will add to much extra moisture for use in most recipes.