Chicken Marsala Portobello Mushrooms PT35M https://img1.recipesrun.com/201907/2019/1106/b0/8/203195/300x200x50.jpg 6 servings Ingredients: 4 large portobello mushroom caps 3/4 cup mozzarella cheese – 1/2 cup for the filling and 1/4 cup for topping the mushrooms 1/4 cup plus 2 tablespoons marsala wine, divided 3 tbsp. grated parmesan cheese 5 cups chopped fresh spinach 1 lb. ground chicken 1/2 tsp. ground pepper 1 tsp. salt 2 garlic cloves, minced 1/2 cup diced onion 1 tbsp. olive oil

Chicken Marsala Portobello Mushrooms

By Ellie

6 Person
35 Minutes
287 Calories
This super tasty low carb dinner will be a hit with the whole family! Switch up the filling using ground turkey, beef or pork!

Ingredients

  • 4 large portobello mushroom caps

  • 3/4 cup mozzarella cheese – 1/2 cup for the filling and 1/4 cup for topping the mushrooms

  • 1/4 cup plus 2 tablespoons marsala wine, divided

  • 3 tbsp. grated parmesan cheese

  • 5 cups chopped fresh spinach

  • 1 lb. ground chicken

  • 1/2 tsp. ground pepper

  • 1 tsp. salt

  • 2 garlic cloves, minced

  • 1/2 cup diced onion

  • 1 tbsp. olive oil

Method

  • 01
    Preheat the oven to 375℉.
  • 02
    Add the oil to a large skillet over medium heat.
  • 03
    When the oil is hot, add the onion and cook for 3-4 minutes until softened, then add the garlic to cook for a minute more.
  • 04
    Next add the chicken and cook, breaking up with a spoon until browned through.
  • 05
    Pour in 1/4 cup of the marsala wine, the salt and pepper. Cook down until the liquid is almost all absorbed, about 1 minute.
  • 06
    Place the chopped spinach into the skillet a few handfuls at a time and stir into the chicken until wilted down, then add in the rest of the spinach to wilt.
  • 07
    Stir in the parmesan cheese and 1/4 cup of the chihuahua (or mozzarella) cheese, stirring to combine.
  • 08
    Pour in the remaining 2 tablespoons of marsala at the end and stir to combine.
  • 09
    Set the filling aside while you prepare the mushrooms.
  • 10
    Scrape the brown gills from the mushrooms and trim the stems.
  • 11
    Season the mushrooms with salt and pepper and a drizzle of olive oil, then fill each mushroom cap with the filling, dividing equally between all four mushrooms.
  • 12
    Bake for 15 minutes, then remove from the oven and top with the other 1/4 cup of cheese on each mushroom and bake for another 5 more minutes until the cheese is melted.

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Chicken Marsala Portobello Mushrooms

This super tasty low carb dinner will be a hit with the whole family! Switch up the filling using ground turkey, beef or pork!
01 Information
  • Grade easy
  • Serving 6 servings
  • Calorie 287 Kcal
  • Prep Time 5 Mins
  • Cook Time 30 Mins
  • Total Time 35 Mins
02 Ingredients
4 large portobello mushroom caps
3/4 cup mozzarella cheese – 1/2 cup for the filling and 1/4 cup for topping the mushrooms
1/4 cup plus 2 tablespoons marsala wine, divided
3 tbsp. grated parmesan cheese
5 cups chopped fresh spinach
1 lb. ground chicken
1/2 tsp. ground pepper
1 tsp. salt
2 garlic cloves, minced
1/2 cup diced onion
1 tbsp. olive oil
03 Method
Step 1
Preheat the oven to 375℉.
Step 2
Add the oil to a large skillet over medium heat.
Step 3
When the oil is hot, add the onion and cook for 3-4 minutes until softened, then add the garlic to cook for a minute more.
Step 4
Next add the chicken and cook, breaking up with a spoon until browned through.
Step 5
Pour in 1/4 cup of the marsala wine, the salt and pepper. Cook down until the liquid is almost all absorbed, about 1 minute.
Step 6
Place the chopped spinach into the skillet a few handfuls at a time and stir into the chicken until wilted down, then add in the rest of the spinach to wilt.
Step 7
Stir in the parmesan cheese and 1/4 cup of the chihuahua (or mozzarella) cheese, stirring to combine.
Step 8
Pour in the remaining 2 tablespoons of marsala at the end and stir to combine.
Step 9
Set the filling aside while you prepare the mushrooms.
Step 10
Scrape the brown gills from the mushrooms and trim the stems.
Step 11
Season the mushrooms with salt and pepper and a drizzle of olive oil, then fill each mushroom cap with the filling, dividing equally between all four mushrooms.
Step 12
Bake for 15 minutes, then remove from the oven and top with the other 1/4 cup of cheese on each mushroom and bake for another 5 more minutes until the cheese is melted.
04 Author
Ellie Ellie
647 Recipes
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