Chicken Mushroom Stuffed Portabellas offer juicy ground chicken and chopped mushrooms in light, lime basil flavored filling. No bread or egg needed!
As this dish bakes, the ingredients bake together. I think it stays moist because the mushrooms retain moisture and slowly release it into the mixture.

Coriander adds a light, lemony taste that goes well with lime and basil.

This Chicken Mushroom Stuffed Portabellas dish can be easily adapted to a sandwich or served over rice, barley or pasta. I enjoyed mine with a side salad.

Chicken Mushroom Stuffed Portabellas

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Ingredients

1 large portabella mushroom, gills removed
1/4 lb ground chicken
1/2 cup chopped mushrooms (I used cremini, oyster mushrooms, maitake, shiitake)
1 tablespoon vegetable oil
1/4 cup chicken broth
1 tablespoon chopped fresh basil
1/2 teaspoon ground coriander
1/4 teaspoon Kosher salt
1/2 teaspoon smoked paprika
1 teaspoon lime juice

Instructions

Preheat oven to 350 degrees. Heat a medium-sized skillet with oil over medium heat for about 1 minute. Add chicken, mushroom pieces, salt, coriander and paprika. Sauté mixture over medium heat for about 3 minutes until chicken begins to brown.
Add broth and basil. Cover and reduce heat and cook for about 2 minutes to blend flavors.
Lightly coat portabella with vegetable oil and place in over safe baking dish. With a slotted spoon, spoon filling on top of portabella. Drizzle with lime juice.
Bake at 350 until chicken reaches 165 degrees and mushroom is thoroughly cooked about 40 minutes.