Stuffed Mushrooms with Ground Chicken
This stuffed mushroom recipe combines ground chicken, quinoa, and cheese for a comforting dish perfect for family dinners or gatherings.
Ingredients
Filling Ingredients
- 1 lb ground chicken Protein source with a mild flavor
- 1 cup cooked quinoa Adds texture and moisture
- 12 large portobello or cremini mushroom caps Beefy texture and umami flavor
- 1 small onion, finely chopped Provides sweetness and depth
- 2 cloves garlic, minced Adds aromatic flavor
- 1/2 cup shredded cheddar cheese Brings richness and creaminess
- 1 tbsp olive oil For sautéing and flavor
- 1 tsp dried Italian seasoning Adds herby flavor
- to taste Salt and pepper Enhances overall flavor
Instructions
Preparation
- Preheat the oven to 375°F and line a baking sheet.
- Heat the olive oil in a skillet over medium heat.
- Sauté the chopped onion until it becomes soft, about 3 minutes.
- Add the minced garlic to the skillet and cook for about 30 seconds.
- Incorporate the ground chicken into the skillet, season with salt and pepper, and cook until no longer pink.
- Stir in the cooked quinoa and mix in the dried Italian seasoning.
- Allow the filling to cool for about 2 minutes.
- Fill each mushroom cap evenly with the prepared mixture.
- Top each filled mushroom with shredded cheddar cheese.
- Bake in the preheated oven for 15–20 minutes until the mushrooms are tender and the cheese has melted.
Notes
Serve with a salad or steamed vegetables. Leftovers can be easily reheated. Use fresh mushrooms for best flavor.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 20gFat: 10gSaturated Fat: 5gSodium: 300mgFiber: 3gSugar: 2g
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