Stuffed portobello mushrooms are so filling and provide many options when stuffing. I had a craving for stuffed mushrooms but I wanted something with an Asian flavor, so I created this fabulous filling of chicken and veggies. The hoisin sauce adds a sweet flavor and along with red pepper flakes, you get a sweet filling with a hint of spice. You can skip the red pepper flakes and add a pinch of black pepper if you do not want a mild spicy kick. Not only is this a tasty recipe, but it also looks so pretty when you present it to guests.
Asian Style Stuffed Mushrooms
2 Tbsp peanut oil, divided
1 lb chicken breast, skinless, boneless and thinly sliced
4 portobello mushrooms
2 scallions, finely chopped
1 red onion, finely chopped
½ cup green bell pepper, finely chopped
½ cup yellow bell pepper, finely chopped
¼ cup red bell pepper, finely chopped
2 cloves garlic, minced
1 Tbsp ginger, minced
½ cup hoisin sauce
1 tsp red pepper flakes
1 tsp sugar
basil leaves, for garnish
Heat 1 Tbsp oil over high heat in a large frying pan. Reduce heat to low-medium heat and sauté chicken breasts for 3 to 4 minutes per side or until lightly brown and no longer pink.
Remove chicken from the pan and leave oil in the pan. Place chicken on a plate lined with paper towels to drain and cool.
Gently scoop out the gills and stems of the mushrooms, so you are left with a hollow cap. Discard the
mushroom gills and mince the stems. Set caps aside and place minced stems in a large bowl.
As chicken cools, add scallions, onion, bell peppers, garlic, and ginger to bowl that contains the minced
stems. Gently stir together. When chicken is cool, mince it. Add chicken to vegetable mixture and gently stir.
Preheat oven to 350°F.
Reheat the same pan on high heat, add remaining 1 Tbsp oil. Add mince mixture to pan and sauté for a 5 minutes, stirring occasionally. Remove from heat and stir in hoisin sauce, red pepper flakes, and sugar. Stir and fill the mushrooms caps evenly with mixture.
Spray a baking pan with oil. Place mushrooms on pan and bake for 20 minutes. Serve garnished with basil leaves.
© 2014 by Low Fat Chick