Monday, April 23, 2012

Chicken Ricotta Cheese Stuffed Portabella Mushroom Lotus Flowers

Print Friendly and PDF
Portabella mushrooms are just begging to be stuffed.  You can stuff them with anything; they are perfect little plates of juicy happy mushroomy goodness.  This is one I came up with last night for dinner: ENJOY!!!

2 Large Portabella mushrooms
1 large chicken breast diced
1/2 cup spicy Italian sausage chopped 
½ cup Ricotta cheese
½ cup shredded Jack cheese
¼ cup minced fresh Basil
¼ cup diced fresh tomato
½ small onion minced
1 clove garlic minced
2 tablespoons white wine
2 teaspoons olive oil

COOKING MUSIC SELECTION: Radiohead - Lotus Flower

In a skillet on medium high, add the olive oil, garlic, onion, sausage and chicken, sauté until cooked golden caramelized light brown.  Add white wine to deglaze the pan, and reduce on medium.  In a bowl add the Ricotta, Jack cheese, Fresh basil and Fresh tomatoes, and mix them together well.  Remove the big stems from the Portabella mushrooms.

Set the oven to 450 degrees F.  Stuff the mushrooms with the cheesy beautiful stuffing, adding a little Jack cheese, shredded basil on the top, place into a baking dish and bake for 30 – 40 minutes until a nice golden brown.  Serve hot!  This is a yummy dish!!!!! 

No comments:

Post a Comment