Angie’s Recipe of the Day: Roasted Pepper & Chicken Stuffed Mushrooms
- 4 large Portabella mushrooms
- 3/4 – 1 lb ground chicken
- 1 cup diced onion
- 1 1/2 cup roasted peppers
- 2 eggs
- 2 tsp ground garlic
- 1 1/2 tsp Italian seasoning
- 1 tsp Tony Chachere’s Cajun seasoning
- 1 tsp sage
- 2 tbsp coconut oil, melted
- Optional: 1 tsp almond flour per mushroom
Preheat the oven to 400F. Line a baking tray with foil.
clean the mushrooms and remove the stems and gills. Dice the mushroom stems and add them to a bowl along with the gills. Dice the onion and add that to the same bowl.
Chop the peppers roughly and set aside for later.
Brush the mushroom caps with coconut oil and Place the mushroom caps on the baking sheet gill-side up and roast the mushrooms for 10 minutes.While the mushrooms are in the oven, sprinkle the chicken with Tony Chachere’s and then brown the chicken in a large skillet with a little of the coconut oil if needed, breaking it up with the back of a spatula.
Once the chicken is cooked through, set aside to cool.While the chicken is cooling, add the mushrooms, diced onions and seasonings to the pan to soften.
Add the roasted peppers to the pan after a few minutes, cooking through enough until the onion & diced mushrooms are softened. Remove from the pan and add back to the original bowl – refrigerate to cool.
Remove the roasted whole mushrooms from the oven. Use tongs to flip them over and remove the extra water.
Add the dry mushrooms back to the baking tray gill-down and roast for an additional 5 minutes.
Remove the cooled onion, mushroom and pepper mixture from the fridge.
Pulse the cooled chicken to rough bread crumb size in a (mini) food processor.
Add the chicken and eggs to the bowl mixture and mix.
Take the mushrooms from the oven, flip them over & fill the cups generously with the stuffing.
Sprinkle each mushroom cap with a little almond flour and return them to the oven for an additional 10 minutes.