This Lemon Chicken Stuffed Portobello Mushrooms recipe is a quick, easy, and healthy meal option for busy nights. With just 3 ingredients, you can have this flavorful dish on the table in less than 15 minutes.
Portobello mushrooms are the perfect vessel for almost anything. They are generally large and once the stem is removed, have the ideal “cup-like” center to hold your favorite fillings.
In this case, we used our Lemon Chicken Bowl as the filling. It has the perfect blend of shredded chicken, lemon peel pasta, organic olives, and kale, plus freshly shaved parmesan cheese.
Mushrooms are one of those veggies that are not always a fan favorite, but they are packed full of so many nutrients including B vitamins, selenium, and potassium. They are also a rich source of fiber and plant-based protein.
When you combine your already wholesome Lemon Chicken Bowl with nutrient dense portobello mushrooms, you end up with one healthy and delicious recipe!
Besides being made with only three ingredients (four if you count your herbs), this recipe is done on a sheet pan which means there is hardly any cleanup! If you line your pan, you will be able to serve your mushrooms, toss out the paper and eat. Not a single dish will need to be washed. Doesn’t that sound like magic to your ears after a long day?
Serve them alone or pair them with a side salad for a complete meal. We recommend eating these right away. Since mushrooms have a high water property, if they are left for the next day, they might end up a little too soggy.
If you think this sounds a little too complicated, but you still want the health benefits of the mushrooms, slice them up and add them to your Lemon Chicken Bowl halfway through cooking. By the time your bowl is done cooking you will have one elevated veggie meal!
Lemon Chicken Stuffed Portobello Mushrooms Ingredients:
4 large portobello mushroom caps, cleaned
1 box Lemon Chicken
1/3 cup shredded mozzarella cheese
fresh herbs, if desired
Lemon Chicken Stuffed Portobello Mushrooms
- 4 large portobello mushroom caps cleaned
- 1 box Lemon Chicken
- 1/3 cup shredded mozzarella cheese
- Preheat oven to 350 degrees F.
- Cook Lemon Chicken according to package directions.
- Place mushroom caps on a lined baking sheet.
- Evenly divide the lemon chicken between the 4 mushroom caps.
- Top off with shredded cheese.
- Bake in the oven until cheese is melted and mushrooms are fork tender. About 10 minutes.
- Serve with fresh herbs, if desired.