Stuffed Portabella Ala Cajun Recipe

How to Make Stuffed Portabella Ala Cajun

1. Preheat oven to 325°F (160°C).
2. Gently wipe the outside of 4 large portabella mushrooms with a damp cloth.
3. Prepare the Chicken:
4. Rinse 1 lb boneless, skinless chicken breasts with cold water and pat dry.
5. Steam the chicken: Place 6 cloves of smashed garlic in 1 cup of water in a steamer basket. Place chicken in steamer; sprinkle with 1 tsp garlic salt. Cover and steam until juices run clear (about 15-20 minutes).
6. Once cooled slightly, finely chop the cooked chicken using a food processor or chopper. Set aside.
7. Prepare the Potatoes:
8. Wash and cut 2 medium russet potatoes in half. Boil until fork-tender (about 15-20 minutes).
9. Peel and thoroughly mash the potatoes.
10. Add 1/4 cup milk and 1 teaspoon butter to the potatoes. Whip until smooth and creamy. Set aside.
11. Combine the Filling:
12. Heat a large sauté pan over medium heat. Add 1 tablespoon butter and 1 tablespoon olive oil (evoo).
13. Sauté 1/2 cup chopped shallots, 1/2 cup chopped bell peppers (any color), and 1/2 cup chopped celery for 2 minutes.
14. Add 1/4 cup dry white wine and cook for 1 minute, allowing the alcohol to reduce.
15. Stir in the chopped chicken.
16. Add 1 tablespoon Creole seasoning (see note), 1 tablespoon chopped fresh basil, salt, and pepper to taste.
17. Gently fold in the mashed potatoes.
18. Prepare the Mushrooms:
19. Brush the outside of the portabella mushrooms with 1 tablespoon olive oil.
20. Place the mushrooms open-side up on a baking sheet.
21. Spoon half of the chicken and potato mixture into each mushroom cap.
22. Bake at 325°F (160°C) for 15 minutes.
23. Sprinkle with 1 teaspoon paprika.
24. Serve immediately.