Stuffed Portobello Mushroom with Bacon-Wrapped Chicken

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AuthoriEatAlot
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Portobello mushroom stuffed with feta, red pepper, garlic and fresh thyme , bacon-wrapped chicken stuffed with feta, garlic and spinach, rice with lemon zest and butter.

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Yields1 Serving
Prep Time30 minsCook Time25 minsTotal Time55 mins
For the Mushroom
 1 portobello mushroom
 1 red pepper
 1 pinch Fresh Thyme
 1 Fetacrumbled
 1 Garlic2 or 3 cloves
For the Chicken
 1 chicken breast
 2 bacon
 1 feta
 1 garlic
 1 spinach
 1 salt and pepper to taste
 1 extra virgin olive oil
For the Rice
 1 cup Basmati Riceserves 2
 1 lemon zest
Portobello Mushroom
1

Preheat the oven to 385° F

Prepare the mushroom first so you can throw it in with the chicken.

Cut the stem of the mushroom and flip upside down, then brush with olive oil. Stuff it with your mixture of feta, garlic, thyme, red pepper and salt and pepper.

Place on a flat baking pan.

Chicken
2

Place the chicken flat on a cutting board and slice a pocket horizontally with a sharp knife. You'll want the pocket big enough to stuff the ingredients with, but careful not to slice all the way through the other side.

Stuff the chicken with your feta, garlic, spinach and thyme mixture.

Pre-cook a few bacon slices, but don't over cook them as you'll want to wrap the chicken with the bacon.

Brush the chicken with some extra virgin olive oil (or an oil of your choice) and stand the chicken up on the same flat baking pan as the mushroom is on. You may want to seal the pocket of the chicken up with a couple of toothpicks here, but wrapping the pre-cooked bacon around it should do the trick. Additionally you could dip the chicken in egg and then coat with bread crumbs if you wish.

Rice
3

Pick a rice of your choice and cook it as per the instructions, my favourite is basmati.

You can throw some lemon zest in at anytime, I prefer to throw it in just as its done, then give it a quick stir.

Ingredients

For the Mushroom
 1 portobello mushroom
 1 red pepper
 1 pinch Fresh Thyme
 1 Fetacrumbled
 1 Garlic2 or 3 cloves
For the Chicken
 1 chicken breast
 2 bacon
 1 feta
 1 garlic
 1 spinach
 1 salt and pepper to taste
 1 extra virgin olive oil
For the Rice
 1 cup Basmati Riceserves 2
 1 lemon zest

Directions

Portobello Mushroom
1

Preheat the oven to 385° F

Prepare the mushroom first so you can throw it in with the chicken.

Cut the stem of the mushroom and flip upside down, then brush with olive oil. Stuff it with your mixture of feta, garlic, thyme, red pepper and salt and pepper.

Place on a flat baking pan.

Chicken
2

Place the chicken flat on a cutting board and slice a pocket horizontally with a sharp knife. You'll want the pocket big enough to stuff the ingredients with, but careful not to slice all the way through the other side.

Stuff the chicken with your feta, garlic, spinach and thyme mixture.

Pre-cook a few bacon slices, but don't over cook them as you'll want to wrap the chicken with the bacon.

Brush the chicken with some extra virgin olive oil (or an oil of your choice) and stand the chicken up on the same flat baking pan as the mushroom is on. You may want to seal the pocket of the chicken up with a couple of toothpicks here, but wrapping the pre-cooked bacon around it should do the trick. Additionally you could dip the chicken in egg and then coat with bread crumbs if you wish.

Rice
3

Pick a rice of your choice and cook it as per the instructions, my favourite is basmati.

You can throw some lemon zest in at anytime, I prefer to throw it in just as its done, then give it a quick stir.

Stuffed Portobello Mushroom with Bacon-Wrapped Chicken

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