Chicken Bacon and Tomato Stuffed Portobello Mushrooms
Elegant, sophisticated and hearty stuffed portobello mushrooms with a lemon and olive oil dressing.
Servings: 2 people
Ingredients
- 1 cup cooked white rice
- 1 cup cooked chicken breast - diced Any cooked chicken breast will work, I used grilled chicken breast that was lightly seasoned with salt and pepper.
- 1/3 cup cooked bacon - diced bacon bits will work too
- 1/2 cup tomatoes - diced I used cherry tomatoes sliced in half
- 1/2 teaspoon salt - plus more for seasoning the mushroom and finishing
- Dash of black pepper
- 2 teaspoons olive oil - plus more to season the mushroom
- 2 teaspoons lemon juice
- 1/2 teaspoon garlic powder
- 2-3 portobello mushrooms - I used 2 extra large mushrooms
Instructions
- Preheat oven or grill to 400 F.
- Clean portobello mushrooms by using a damp paper towel and and gently rubbing over the mushroom.
- Remove the stem and dice it up.
- Season mushroom with a drizzle of olive oil and a sprinkle of salt and pepper on the inside.
- In a bowl, add diced mushroom stem, chicken breast, bacon, tomatoes, rice, salt and pepper.
- Stir together and spoon into the mushrooms getting them as full as you can without the ingredients falling out. Place on a slightly greased metal baking sheet.
- In another bowl, whisk together the lemon juice, olive oil, garlic powder and a pinch of salt.
- Drizzle the lemon and olive oil mixture over the tops of the stuffed mushrooms.
- Bake or grill for 20 minutes.
- Remove from heat, serve and enjoy!