Herby Basmati & Chicken Goat Cheese Stuffed Portobellos

45 Minutes
American
Serves: 2
Herby Basmati & Chicken Goat Cheese Stuffed Portobellos
Celebrate Valentine’s Day with this elegant and satisfying dish highlighting portobello mushrooms' rich, earthy flavors. These mushrooms are generously filled with fragrant basmati rice, lightly seasoned chicken, and creamy goat cheese, then baked to perfection. A topping of cherry tomatoes, breadcrumbs, and Pecorino Romano adds layers of texture and taste, while a garnish of fresh parsley provides a fresh finish.
Made with

Authentic Basmati Rice

Herby-Basmati-Goat-Cheese-Portobello-Mushrooms

Ingredients

Royal basmati rice, 1 cup, cooked

Portobello mushrooms, 4 large

Olive oil, 1 tablespoon, plus more for brushing

Shallot, 1 medium, finely chopped

Garlic cloves, 4, minced

Red bell pepper, 1/4 cup, finely diced

Rotisserie chicken (or cooked chicken), 1/2 cup, diced into bite-sized bits

Italian seasoning, 2 teaspoon

Kosher salt, 1/4 + 1/4 teaspoon

Black pepper, 1/8 + 1/8 teaspoon

Goat cheese, 2oz, crumbled

Cherry tomatoes, 3-4, sliced into thin rounds

Bread crumbs, 1/4 cup

Pecorino Romano, 2 tablespoons, grated

Fresh parsley, 2 tablespoons, chopped

Honey, a drizzle per mushroom (optional)

Preparation

  1. Prep mushrooms: Preheat your oven to 400°F and position a rack in the top third. Clean the portobello mushrooms by removing the stems and scraping out the gills with a spoon. Brush both sides of the mushrooms with olive oil and season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Place the mushrooms stem-side down on a baking sheet and roast for 10 minutes.
  2. Prepare filling: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the shallots and garlic, sautéing for about 2 minutes until softened and fragrant. Stir in the cooked basmati rice, diced red bell peppers, Italian seasoning, rotisserie chicken, and the remaining 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Cook for 1–2 minutes, stirring occasionally, until the mixture is warmed through. Remove the skillet from heat and gently fold the goat cheese just until combined.
  3. Stuff mushrooms: Remove the mushrooms from the oven and flip them stem-side up. Divide the rice mixture evenly among the mushrooms, pressing gently to pack the filling securely.
  4. Add toppings: Top each mushroom with sliced cherry tomatoes, a sprinkle of bread crumbs, and grated Pecorino Romano for added crunch and flavor.
  5. Bake and broil: Return the stuffed mushrooms to the oven and bake for an additional 10 minutes or until the mushrooms are tender and the filling is thoroughly heated. Switch the oven to broil and cook for 2–3 minutes, watching closely, until the tops are golden and slightly crispy.
  6. Garnish and serve: Remove the mushrooms from the oven and sprinkle with fresh parsley and a drizzle of honey for a final touch. Serve immediately and enjoy!