Chicken Florentine Stuffed Portobello Mushrooms Recipe
February 22, 2016Traditional Chicken Florentine has a very tasty but calorie-laden cream sauce. With this recipe, I started by removing the cream sauce and adding a portobello mushroom into the mix. The mushroom adds a rich earthy flavor to the recipe!
The filling for the mushrooms maintains the elements of Florentine with a chicken, spinach and parmesan mixture. It holds together perfectly without the need for a binding agent that would add extra calories. Developing this recipe happened almost by mistake or as Bob Ross puts it "a happy little accident." It has been one of my favorites and I hope you enjoy it too!
Chicken Florentine Stuffed Portobello Mushrooms Recipe
Ingredients
- Two large Portobello Mushrooms
- Two Chicken Breasts (about 4 oz each) - ½ inch diced.
- 1 Red Onion - diced
- 2 Tablespoons of Minced Garlic
- 1 Large bunch of Fresh Spinach - Stemmed and cleaned.
- ¼ cup Reduced Fat Shredded Parmesan Cheese
- ¼ cup Reduced Fat Shredded Mozzarella Cheese
- Salt
- Pepper
- Italian Seasoning
Directions
1. Preheat oven to 375 degrees.
2. Take aluminum foil and create two foil rings that will hold the mushrooms up off of the cookie sheet during baking.
3. Remove stems from mushrooms, scrape out fins and dispose of. Salt the inside of the mushroom and invert on a plate lined with paper towels, to draw out excess moisture.
4. On high heat, saute red onion in olive oil, salt to taste. Once the onion is translucent, add garlic and quickly saute, being careful not to burn. Pull from skillet and reserve.
5. In the same skillet, saute chicken with Italian seasoning, salt, and fresh ground pepper. Cook until chicken is just done, do not overcook. Remove from skillet.
6. On high heat, add olive oil to skillet and add spinach. Stir once the spinach has cooked down a bit. Add onion, garlic mix and cook until spinach has cooked down and water is gone.
7. Add your chicken to a food processor and pulse 5 times, then remove and put into a bowl.
8. Next, add your spinach and onion mixture to the food processor and pulse until desired consistency. Add parmesan cheese to the mixture, then combine the spinach mixture into your bowl of chicken.
9. Turn the inverted mushrooms over and stuff the mushrooms with the mixture. Stuff about 1 cup of chicken and spinach mixture into the mushroom (this will vary depending on the size of your mushrooms).
10. Cover the stuffed mushrooms with shredded mozzarella cheese and bake at 375 degrees for 20 minutes. Remove from oven and place under broiler to complete the browning of the mozzarella cheese. Let cool 5 minutes, plate and enjoy.
Nutritional Info
Whole Mushroom Serving: 318 calories, 26 carbs, 8 fat, 41g protein
Half Mushroom Serving: 159 calories, 13 carbs, 4 fat, 20.5g protein
 | ABOUT THE AUTHOR Nathan Lucas always had a passion for cooking and did a lot of it as a teenager. He never thought he would have the opportunity, but after moving to California he decided to take a leap and in 2008 he started culinary school at The Art Institute of Orange County. He has been working in the food industry for several years now and has adapted many of his recipes to be WLS friendly. See more recipes by Nathan! |
| Recipe Disclaimer: If you have specific dietary restrictions, allergies or a nutrition plan that you are following, make sure to read the ingredient list prior to consumption. All information on ObesityHelp.com is intended for informational purposes only. The information is not intended to be a replacement or substitute for consultation with a qualified medical professional. Please contact a medical professional with any questions and concerns. |
