Categories: Sides
Ingredients
- 16 baby portabella mushrooms
- 1 lb. ground chicken
- 1 tsp fennel seed
- 1 small onion, finely chopped
- 3 garlic cloves, grated or finely chopped
- 1 lemon
- 1 cup shredded Asiago
- 1/2 cup breadcrumbs
- 10 oz. box frozen chopped spinach, defrosted and drained
- Salt and pepper
- 2 tbsp. olive oil
- 1/4 cup pine nuts
Directions
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Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them.
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eheat the oven to 400.
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In a large mixing bowl, combine the ground chicken, fennel seed, onions, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs, and spinach and season with salt and pepper. Season the mushroom caps as well with salt and pepper. Brush lightly with olive oil and stuff the mixture into the caps.
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Arrange the caps on a rimmed baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven. Bake until the mushrooms are tender and the filling is cooked through, about 25 minutes
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Serve warm.