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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.