With Summer vacation in full swing and Zac running around like a crazy 5-year-old I don’t have a ton of time to spend in the kitchen. I love creating quick, easy, and filling dishes, this time of year quick & easy is necessary, and they need to be HEALTHY. One quick & easy food I love is pizza, and we really enjoy making our own personal pizzas, but I didn’t have any whole wheat pitas to make homemade pizza so I had to improvise by using Portobello mushrooms as the “crust”. Portobello mushrooms are such a life saver and can be substituted for so many things, from pizza crust to replacing the meat portion of your burger. If you’re not into this little gem you need to be! Check out the recipe below.
Chicken Stuffed Portobello Mushrooms:
-1 1/2 – 2 cups diced chicken ( we had left over grilled chicken so I just used that)
-1/2 cup tomato sauce (feel free to use your favorite, just watch the sugars!)
-4 Portobello mushrooms
-cheese to top them (we used smoked provolone)
Pre heat your oven to 350. Start by cleaning your mushrooms, including cutting off the bottom and hulling them out. They should be a hollow little cup. Take a saute pan and spray it with a little cooking spray, allow pan to warm and then toss your Portobellos in. Move them around allowing them to soften. Remove mushrooms and place on a baking sheet, pop your mushrooms into the oven to continue to soften. In the same saute pan, if your chicken is already cooked like mine, saute your chicken until warm. Pour your sauce over the chicken and combine until chicken is coated. If you’re using raw chicken be sure to cook thoroughly, dice chicken once cooked, and then add the sauce. Remove your mushrooms from the oven and scoop your chicken mixture into the caps. Once filled top each Portobello with cheese and return to the oven until cheese is melted. Serve warm!
If you don’t like mushrooms but still want a healthy alternative to take out pizza you can check out the following recipes!
Healthy Wishes, T
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