Ingredients for Portabella And Spinach Appetizer
- Portabella Mushroom Caps
- Fresh Spinach
- Chicken Breast
- 2 large eggs
- Limes
- Dry Basil
- Light Soy Sauce
- 2 tablespoons butter
- Chicken Broth
- 1 tablespoon olive oil
- 1/2 teaspoon onion powder
- Garlic Powder
- Breadcrumbs
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How to Make Portabella And Spinach Appetizer
- Preheat oven to 350°F (175°C).
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add 1 cup diced chicken breast and cook until browned, about 5-7 minutes. Add 1 teaspoon dried basil, 1/2 teaspoon onion powder, and 1/4 teaspoon soy sauce. Stir to combine.
- Add any center stalks from 4 large portabella mushrooms to the skillet. Cook for 2-3 minutes, until softened.
- Drain any excess oil from the skillet.
- In a separate bowl, whisk together 1/2 cup chicken broth, 5 ounces fresh spinach (roughly chopped), 2 cloves minced garlic, and the cooked chicken mixture.
- Let the mixture cool slightly for 5 minutes.
- Whisk in 2 large eggs, 1/4 teaspoon salt, and a pinch of black pepper.
- Melt 2 tablespoons butter. Brush the inside and outside of the portabella mushroom caps with the melted butter. Reserve any remaining butter.
- Pour the chicken and spinach mixture into the prepared mushroom caps.
- Top each cap with 1 tablespoon bread crumbs.
- Place the stuffed mushrooms in a greased baking dish. Pour any reserved butter into the bottom of the baking dish.
- Bake for 30-35 minutes, or until the egg mixture is set and the mushrooms are tender.
- Garnish with a squeeze of fresh lime juice before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
13g
Fat
50g
Carbs
3g
