Chicken and Chestnut stuffed Portobello Mushrooms

Sunday dinner

Sometimes we fall into eating the same things over and over again and meals get a little bit boring. So, for dinner this Sunday we decided to try to make something just a little fancy and a little different from what we normally eat. In fact, I have never made a stuffed mushroom before ever, so this chicken and chestnut stuffed portobello mushroom recipe was something new for all of us. Served with salad it was a nice Sunday dinner. Everyone liked it, the kids included.

I think that the sweet flavor of the chestnuts with the chicken was a perfect stuffing for the portobello mushrooms. And there was a whole lot of spinach mixed in there. You could probably even double the spinach and it would increase veggie servings without affecting the quality of the recipe at all.

This tasty stuffed mushroom recipe was a nice, savory, filling meal. The portobellos were delicious, but you might be tempted to just eat the filling!

Chicken and Chestnut stuffed Portobello Mushroom Recipe

I hope you enjoy this recipe as much as we did. The spinach came fresh from the garden just before cooking it!

Chicken and Chestnut stuffed Portobello Mushrooms

This delicious stuffed mushroom dish is nice for a Sunday lunch or a weekday dinner. It's just a little bit fancy, but so easy to make. It's so good, you might be tempted to make a double batch of the filling!

Course: Main Course
Keyword: stuffed mushrooms
Servings: 6
Ingredients
  • 6 large portobello mushroom caps
  • 6-10 kalamata olives chopped fine
  • 6 cloves garlic chopped fine
  • 1 cup peeled and steamed chestnuts
  • 6 wild leeks chopped fine
  • 6 chicken thighs boneless, cut into small pieces or shredded
  • 2 large bunches fresh spinach leaves cut in pieces
  • salt
  • olive oil
  • cider vinegar
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.

  2. In large pan cook the chicken thighs, olives and wild leeks in olive oil.

  3. Once chicken is well cooked add the chestnuts, garlic and spinach and continue cooking until spinach is wilted. Add salt to taste. Mix well and cover with a lid. Turn heat on low while preparing mushrooms making sure that mixture is not too dry.

  4. Cut stems off of portobello mushroom caps. Place mushroom caps on stoneware baking sheet gill side up. Drizzle with olive oil and cider vinegar. Sprinkle with salt.

  5. Bake mushroom caps in oven for 15 minutes at 400 degrees fahrenheit.

  6. Remove mushroom caps from oven. Stuff portobello caps with chicken and chestnut filling. Bake for 15 more minutes in preheated oven.

  7. Remove from oven and serve with fresh salad.

This was so easy and quick to make. It made for a nice fancy little meal.The mushrooms actually made it pretty filling.

It was something different for dinner, but. . . . we had familiar chocolate chip cookies for dessert. They were good too.  


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