Mediterranean Stuffed Portobello Mushrooms
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Serves: 4
Ingredients
  • 8 large portobello mushroom caps
  • 1½ tbsp avocado oil, plus more for mushrooms
  • ½ medium onion, diced
  • 2 cloves garlic, minced
  • ½ large yellow pepper, diced
  • 1 lb ground chicken
  • 2 tbsp tomato paste
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp chili powder
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • ¼ cup green olives, sliced
Instructions
  1. Preheat the oven to 425 degrees.
  2. Carefully scoop out the insides of the mushrooms caps. Drizzle with oil and rub in on both sides. Place bottom-up on pan. Bake for 10 minutes, then broil for 2 minutes.
  3. In the meantime, heat the oil in a large pan on medium heat. Add the onion and garlic, stirring occasionally for 3-4 minutes, or until fragrant.
  4. Add the pepper and continue cooking for 5 minutes, until softened.
  5. Add the chicken and make sure to break it up while stirring. It should take 5-7 minutes until the chicken is cooked.
  6. Put in the tomato paste and spices, mixing to coat everything evenly. Cook for 3-4 minutes, then mix in the olives.
  7. Divide evenly between the mushroom caps.* Serve warm. Store in a container in the fridge.
Notes
*Depending on the size of your mushrooms, you may have extra chicken.
Recipe by Lenses and Lentils at https://lensesandlentils.com/mediterranean-stuffed-portobello-mushrooms/