Stuffed portobello with minced chicken
Low-carb stuffed portobello mushrooms with minced chicken.
Stuffed portobello mushrooms with minced chicken. With this recipe, you'll create a delicious low-carb meal without added salt! Serve the portobello mushrooms with a fresh salad.
Preparation
Preheat the oven to 180 degrees Celsius. Clean the portobello mushrooms and leave them whole. Finely chop the onion. Dice the bell pepper and slice the spring onion into rings.
Heat the (olive) oil in a frying pan and sauté the onion until translucent. Remove from the heat.
In a bowl, combine the ground chicken with the bell pepper, egg, fried onion, grated mozzarella, and World Spice Blend - Vadouvan. Add ground white pepper to taste, if desired.
Place the portobello mushrooms on a baking sheet lined with parchment paper. Fill the mushrooms with the ground meat mixture. Bake for about 25 minutes in the preheated oven, or until cooked through.
Garnish the stuffed portobello mushrooms with the spring onion.
Variatietip
Vervang de mozzarella kaas ook eens door een blauwe kaas, zoals gorgonzola. Gebruik circa 75 g voor een pittige twist aan het recept.
Ingredients
- 4 grote portobello’s
- 300 g kipgehakt
- 1 groene paprika
- 1 ei
- 1 rode ui
- 1 lente-ui
- 150 g geraspte mozzarella kaas
- 3 á 4 tl World Spice Blend - Vadouvan
- 2 el (olijf)olie
- Witte peper (gemalen), naar smaak
Supplies
- Baking tray
- Baking paper
