Mushrooms are so earthy! I love them and these stuffed Portabello mushrooms will make the perfect brunch or appetizer for you or a group of people. You will need to double or more the recipe if you are making it for groups since this only serves 2, but depending on the size of the portabello mushroom, some can be huge as sandwiches! I love stuffed mushrooms of any kind and if the cajun heat is too much for you, try using plain old pepper as tolerated.
Cajun Chicken Stuffed Portabello Mushrooms,
Gluten and Dairy Free
Portabello mushrooms are mature cremini mushrooms that have an intense flavor and a meaty texture. They are packed with Vitamin B! A 1-cup serving of sliced, cooked portobello mushrooms contains 15 percent of the daily value for pantothenic acid; 29 percent of the DV for riboflavin; 38 percent of the DV for niacin; and 6 percent of the DV each for folate and thiamine. These B vitamins are essential for a healthy metabolism and nervous system, and help to keep your liver, skin, eyes and hair healthy.
They are also a good source of Protein, Magnesium, Zinc and Manganese, and a very good source of Dietary Fiber, Phosphorus, Potassium, Copper and Selenium.
Recipe for Cajun Chicken Stuffed Portabello Mushrooms, Gluten and Dairy Free
Cajun Chicken Stuffed Portabello Mushrooms
- 2 Portabello Mushrooms
- 1 Chicken Breast
- 1 Bell Pepper Chopped
- 1 Cup Corn
- 1 Tablespoon Butter substitute or coconut oil
- Fresh Spinach Leaves
- Cajun Seasoning
- Dairy-Free Cheese such as Daiya Shredds
- Chop your chicken and bell pepper and place it in a pan with your corn and butter substitute.
- Coat the contents of your pan in a generous amount of cajun seasoning and cover. Occasionally stir until chicken is fully cooked.
- Scrape the inside of your portabello mushroom to get as much of the brown ribs out as possible.
- Then line the inside of your portabellos with fresh spinach leaves.
- Spoon your chicken and vegetable mixture into the portabellos until they are slightly heaping then top with your choice of dairy free cheese. We used Daiya mozzarella.
- Place each portabello mushroom into their own piece of tin foil with a dollop of butter substitute then fold the foil closed and place on cookie sheet.
- Place in oven at 350 degrees for 20-30 minutes.