Wednesday, June 1, 2011

Stuffed Portabella with Chicken & Cream Cheese

I am on a Portabella mushroom kick, just click on these delicious recipe links: Mushroom Burger and Portabella Crab Rockefeller. Now you can add Stuffed Portabella with Chicken & Cream Cheese to the list.

This luscious entree is easy to do, and man is it tasty. I've been using canned chicken lately for the convenience - it's a nice change from canned tuna and is about the same price. Now 99.99 cents for 5 ounces doesn't compare to my usual 59 cents per pound leg quarters meat, or 99 cent per pound breast meat sales, but sometimes there is not time for defrosting then cooking it.

I've topped a 2 Minuted Salad with canned chicken; and made Chicken Pita Sandwiches for a Hollywood Forever Cemetery movie night picnic. If your pasta dish is looking anemic, just add a small can of poultry.

The ingredients were all bought at my local 99c only Store, including cream cheese and portabella mushrooms - just yesterday I saw portabellas at the Hollywood one. If your local market charges too much for a portabella, then substitute with bell peppers, large tomatoes (hollowed out), or stuff into baked potato skins. My chicken and cream cheese sauce goes well in most any baked veggie.

This recession proof dish is impressive enough to serve on a first date, just don't admit you used dollar store ingredients!

At the end of my directions, I also feature an easy way to make your own cheap breakcrumbs*.

Ingredients (serves 2)
  • 2 portabella mushrooms
  • 1 small can of chicken or turkey - about 5 ounces, drain water.
  • 6 ounce container of cream cheese
  • 1/4 cup of milk
  • 1/2 onion chopped
  • *Tablespoon of bread crumbs to top each mushroom - optional.
  • 1 teaspoon of oil
  • Salt & pepper to taste

Remove mushroom stems and chop. Add chopped onions and mushroom stems to an oiled saute pan. Cook about 5-10 minutes until onions are soft. Add milk and cream cheese. Allow to melt and mix well. Drain and add canned chicken or turkey. Mix well but try to leave some of the chicken in chunks. Salt and pepper to taste.

To assemble, place each mushroom on a baking sheet or on a wire rack. First add cream sauce with chicken (it's okay to pile on the sauce), then top with bread crumbs. Bake in a preheated 350 oven for about 30 minutes. Done when bread crumbs brown and portabella mushroom is tender.

*To make your own dried breadcrumbs, bake a few slices of white or wheat bread in a 350 degree oven for about 15 - 20 minutes until dried out. Check during the last five minutes to make sure the bread does not burn. Turn the bread slice over, half way through baking. Remove from oven and allow to cool for a couple of minutes; then add to a blender or food processor (or place in a plastic bag and crumble with a rolling pin, wine bottle or large glass). Pulse slices until fine like sea salt. Extra bread crumbs store in the refrigerator for a long time. May need to microwave for a minute when reusing.

For extra flavor season the bread slices with salt, pepper, dried parmesan, and any favorite fresh or dried herbs.

1 comment:

Dinahsoar said...

Anything with cream cheese has gotta be good, right? Looks delicious.

I make a Thai-ish chicken salad using canned chicken...I add some onion, toasted sesame oil, a little honey, soy sauce and bind it with a little mayo...I roll it up in a flour tortilla really is tasty.

For ease of preparation I often buy deli roasted chicken. A whole one costs $4.99 where I live and yields a lot of meat. And makes exceptional chicken salad...enough for a crowd.

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