Usually I make massively stuffed mushrooms with some kind of sausage or beef. However, since I had some marinated roasted peppers I wanted to use, I dug some ground chicken from the freezer because I thought they would go together nicely. Not to toot my own horn, but I wasn’t wrong – these are a little lighter than usual but so delicious! I love making these roasted pepper stuffed mushrooms because they’re actually pretty awesome reheated for lunch and they kind of remind me of the days when I used to eat pizza. Primal people, I hate you. Or love you. Or envy you. Same deal. Aaaaahhh, pizza, my loooooooove! Umm, yes. Exactly.
Preheat the oven to 400F and line a large baking tray with some foil. Take your hopefully humongous mushrooms and wipe them clean. Better to do this with paper towel than to rinse them under the tap – that makes them soggy. Blech!
Remove the stems and gills with a spoon. Add the gills to a mixing bowl while you dice the stems & onion and then add them to same bowl. Set aside.
Drain the roasted peppers of any excess oil and use that to brush the tops of the mushrooms. Chop them roughly and set aside for later.
Place the mushrooms on the baking tray gill-side up and put into the oven to roast for 10 minutes. While the mushrooms are in the oven, add the chicken to a large skillet and brown. Once the chicken is cooked through, remove from the pan and set aside. Add the mushroom gills, stems and onions to the pan used for the chicken: soften, adding a little of the roasted pepper oil if needed.
When the mushroom and onion mixture is almost softened, add the chopped roasted peppers.
Once everything has softened, remove and add back to the original bowl. Refrigerate to cool. Remove the mushroom caps from the oven and use tongs to flip the extra water out. Turn them face down and return them to the oven for an additional 5 minutes.
Remove the cooled mixture from the fridge. Add the chicken only to the food processor and pulse that to the consistency of rough breadcrumbs.
Add the eggs and chicken to the bowl and mix thoroughly.
Remove the mushrooms from the oven and fill with the stuffing mixture.
Top with the almond flour if wanted and return the chicken and roasted pepper stuffed mushrooms to the oven for 10 minutes. I served mine with some lazy-butt zucchini-garlic noodles. You can rustle up a quick vegetable side in those last 10 roasting minutes easily! Failing that, throw some marinara on the top. If you have any extra stuffing mixture, don’t despair – it’s delicious thrown over a salad or in eggs 🙂
PrintChicken & Roasted Pepper Stuffed Mushrooms
Chicken and roasted pepper stuffed mushrooms make a delicious light supper. They are even delicious cold the following day. If you ever have any leftovers!
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
Ingredients
- 4 – 5 large Portabella mushrooms
- 3/4 – 1 lb ground chicken
- 1 cup diced onion
- 1 1/2 cup roast peppers, drained
- 2 eggs
- 2 tsp garlic powder
- 1 1/2 tbl Italian seasoning
- Optional: 1 tsp almond flour per mushroom
Instructions
- Preheat the oven to 400F. Line a baking tray with foil.
- Wipe the mushrooms clean (water makes them soggy) and remove the stems and gills.
- Dice the mushroom stems and add them to a bowl along with the gills. Dice the onion and add that to the same bowl.
- Drain the peppers of any excess oil and use that to brush the outside of the mushrooms. Chop the peppers roughly and set aside for later.
- Place the mushroom caps on the baking sheet gill-side up and roast the mushrooms for 10 minutes.
- While the mushrooms are in the oven, brown the chicken in a large skillet with a little of the roasted pepper oil if needed, breaking it up with the back of a spatula.
- Once the chicken is cooked through, set aside to cool.
- While the chicken is cooling, add the mushrooms, diced onions and seasonings to the pan to soften.
- Add the roasted peppers to the pan after a few minutes, cooking through enough until the onion & diced mushrooms are softened. Remove from the pan and add back to the original bowl – refrigerate to cool.
- Remove the roasted whole mushrooms from the oven. Use tongs to flip them over and remove the extra water.
- Add the dry mushrooms back to the baking tray gill-down and roast for an additional 5 minutes.
- Remove the cooled onion, mushroom and pepper mixture from the fridge.
- Pulse the cooled chicken to rough bread crumb size in a (mini) food processor.
- Add the chicken and eggs to the bowl mixture and mix.
- Take the mushrooms from the oven, flip them over & fill the cups generously with the stuffing.
- Sprinkle each mushroom cap with a little almond flour and return them to the oven for an additional 10 minutes.
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