Stuffed Portabella Mushrooms

Stuffed Portabella Mushrooms



6-8 Portabella Mushrooms stems removed


1 pound ground chicken meat


1-cup bread crumbs


1 tsp. Italian Spices


2 cups cheese; mozzarella, Parmesan, goat, cheddar etc.


½ cup olive or grape seed oil


1-cup sun dried tomatoes chopped


1 tsp. sea salt (to taste)




Pre-heat oven to 400 degrees.  


Pre-heat oil in a sauté pan.  Sauté ground chicken until done.  Strain off oil and put into a large bowl and add bread crumbs, Italian spices, cheeses and sun dried tomatoes.  Blend together by hand until ingredients come together in a ball.


Using a spoon or spatula, fill each of the mushroom caps with mixture.  Do not over fill.  Place mushroom caps on a parchment lined baking sheet and bake in a 400-degree oven for approximately 10 minutes until the tops begin to brown and cheese is melted.  


Remove from oven and serve.