Stuffed Portobello Mushrooms

The combination of mushrooms, tomato paste, sun-dried tomatoes, and soy sauce makes this dish super savory. I love the crunch of panko, but you can use whatever kind of breadcrumbs are in your pantry.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 45 minutes

Serves: 4

Ingredients

2 Tbs. tomato paste
1 Tbs. + 1 Tbs. olive oil
1 Tbs. balsamic vinegar
1 Tbs. reduced sodium soy sauce
2 cloves garlic, minced
½ tsp. dried thyme
4 large portobello mushrooms, stems removed
1 lb. ground chicken breast
½ cup chopped oil-packed sun-dried tomatoes, drained
½ tsp. kosher salt
¼ tsp. black pepper
½ cup panko
¼ cup grated parmesan

Instructions

Preheat the oven to 425ºF. In a small bowl, whisk together the tomato paste, 1 Tbs. oil, vinegar, soy sauce, garlic, and thyme. Place the mushrooms on a foil-lined rimmed baking pan, gill side up. Spoon the tomato paste mixture onto the mushrooms. Roast until tender, 18−20 minutes.
Meanwhile, in a large bowl, mix the chicken, sun-dried tomatoes, salt, and pepper together. When the mushroom caps are tender, remove them from the oven and stuff them with the chicken mixture.
In a small bowl, mix the panko with 1 Tbs. oil until well coated. Stir in the parmesan. Sprinkle over the mushrooms. Roast until the chicken is cooked through, 15−20 minutes.