Marinated Stuffed Portabella Mushrooms Recipe

Name: Marinated Stuffed Portabella Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 portabella mushrooms, stems removed and reserved for stuffing; 1/2 cup chicken broth; Marinade; 1/2 cup honey; 1 cup red wine; 3 tablespoons balsamic vinegar; 1 clove garlic, minced; 1 cup olive oil; 2 tablespoons chopped fresh herbs (sage and thyme worked well); 1 pinch salt; 1 pinch black pepper; Stuffing; 1 tablespoon olive oil; 1/2 lb ground chicken (or Turkey); 1 1/2 cups hot cooked brown rice; 1 tablespoon chopped sage; 1/2 cup diced celery; 1 small onion, diced; 2 cloves garlic, minced; 6 tablespoons parmesan cheese; 1/2 teaspoon salt; 1/2 teaspoon fresh ground black pepper

Servings: persons

6 portabella mushrooms, stems removed and reserved for stuffing
1/2 cup chicken broth
Marinade
1/2 cup honey
1 cup red wine
3 tablespoons balsamic vinegar
1 clove garlic, minced
1 cup olive oil
2 tablespoons chopped fresh herbs (sage and thyme worked well)
1 pinch salt
1 pinch black pepper
Stuffing
1 tablespoon olive oil
1/2 lb ground chicken (or Turkey)
1 1/2 cups hot cooked brown rice
1 tablespoon chopped sage
1/2 cup diced celery
1 small onion, diced
2 cloves garlic, minced
6 tablespoons parmesan cheese
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

1
With a damp cloth or paper towel, wipe the portabellas to clean them.
2
Remove the stems, chop and set aside.
3
Mix all of the marinade ingredients together and place into a Ziplock bag.
4
Add the mushroom caps and seal.
5
Arrange the bag so that all of the portabellas are in contact with the marinade;marinate for at least 10 minutes but closer to 20.
6
To make the stuffing, begin heating olive oil in a large skillet.
7
Add reserved mushroom stems, onions, celery and garlic.
8
Cook until veggies start to soften a bit.
9
Add chicken and cook until done, about 5 or 6 minutes.
10
Stir in rice, sage, 1/4 cup parmesan, salt and pepper and mix well.
11
If it is a little dry, you can mix in a tablespoon or so of broth or wine.
12
Remove portabellas from the Ziplock bag and discard remaining marinade.
13
With a paper towel, pat the portabellas to remove excess moisture.
14
Turn them over so that the gill sides are facing up and place in an oven safe pan.
15
Stuff each mushroom with about 1/2 to 3/4 cup of the stuffing.
16
Sprinkle the remaining 2 tablespoons of Parmesan on top.
17
Pour the chicken broth in the bottom of pan.
18
Bake uncovered in a 375 degree oven for 10-15 minutes or until the portabellas are done.

1202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 6 portabella mushrooms, stems removed and reserved for stuffing, 1/2 cup chicken broth, Marinade, 1/2 cup honey, and more.

Yes, Marinated Stuffed Portabella Mushrooms falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Marinated Stuffed Portabella Mushrooms

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