Do you love stuffed mushrooms? Me too! And I know my way around a mushroom or two. Check out this piece I wrote a while back for Every Day With Rachael Ray a while back on some fun (and unique) ways to stuff those bad boys. Sure, they’re perfect party food but did you ever think about SUPER sizing those babies and making a meal out of one GIANT ‘shroom?
These sort of ideas keep me up at night (that and my 1 year old) and I wanted to share this recipe with you right before Valentine’s Day because not only is it delicious, it’s impressive and yet so simple to make—a perfect meal to make for the one you love. No, it’s not heart shaped or dyed red but it comes out looking super elegant and dare I say, even a bit sexy (did I just call a mushroom, sexy? #inthekitchentoolong) sitting atop some delicate greens. Honestly, this recipe is easy enough to make any night of the week and something my entire family enjoys.
Play around with the recipe and substitute any ground meet or cheese that tickles your fancy. In fact, I’m thinking ground beef, cheddar and some chopped crispy bacon would be an amazing “cheeseburger” combo!!! Enjoy!
Greek-Style GIANT Stuffed Mushrooms
6 portobello mushrooms, stems removed and wiped clean
3 tablespons olive oil, plus more for drizzling
1 large clove garlic, minced
1 small onion, finely diced
1 lb ground chicken
1 (10 ounce package) of frozen chopped spinach, thawed and drained
1 teaspoon dried oregano
1/2 cup seasoned bread crumbs
1/2 cup feta cheese
1. Brush mushrooms with olive oil on both sides and grill about 3 minutes each side. Dab with a paper towel to remove any excess moisture and set aside.
2. In a large skillet, heat 3 tablespoons olive oil and cook onions and garlic until softened, about 6 minutes. Add in ground chicken and cook for 6 minutes. Place chicken into a large bowl and allow to cool slightly before adding in spinach, breadcrumbs, oregano and feta cheese. Work mixture with your hands until it binds together slightly. If mixture is still a little dry, drizzle in a little more olive oil.
3. Preheat oven to 350 degrees. Place mushrooms onto a foil lined baking sheet, cut side up. Divide chicken mixture evenly amongst each mushroom and drizzle with a little extra olive oil. Bake in the oven for about 8-10 minutes. Serve alongside a green salad.