Créé avec l’IA
Stuffed Portabella Mushrooms
45 min 248 kcal par portion Moyen
Ingrédients
4 Portions
- portabella mushrooms4 large
- chicken breast200 g
- celery100 g
- carrot100 g
- bell pepper100 g
- onion100 g
- mozzarella cheese50 g
- olive oil1 tablespoon
- oregano1 teaspoon
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Clean the portabella mushrooms by removing the stems and gently scraping out the gills with a spoon.
- 3
Brush the mushrooms with olive oil and place them on a baking sheet.
- 4
In a pan, heat the remaining olive oil over medium heat.
- 5
Dice the chicken breast into small pieces and add to the pan. Cook until the chicken is no longer pink.
- 6
Finely chop the celery, carrot, bell pepper, and onion. Add them to the pan with the chicken and sauté until the vegetables are tender.
- 7
Stir in the oregano and season with salt and pepper to taste.
- 8
Divide the chicken and vegetable mixture evenly among the mushroom caps.
- 9
Top each stuffed mushroom with shredded mozzarella cheese.
