Chicken & Watercress – Stuffed Portobello Mushrooms

If you’ve been following my blog, you’ll remember that I wrote about feeling like I was Drowning in Recipes. The truth is, not only do I have my mother’s scraps of papers to sort through, I also have my own.

Perhaps the almost compulsive need to skim through cookbooks and magazines comes from a lifetime of watching my mother do it. I remember stacks of cooking magazines around the house growing up. I remember piles of cookbooks that my mother had borrowed from the library. More recently, I remember the mountains of cookbooks in my mother’s bedroom.

Whenever I came into town to visit, I looked forward to crawling into my mom’s bed to lie down next to her. In some ways, it made me feel like I was a kid again. Except now, Mom wasn’t reading me stories…we were reading recipes together. I’d always grab a cookbook from the collection in her room and bring it into bed with me. Sometimes, if I really liked a recipe, I’d write it down on a scrap piece of paper to take home. There were a couple of times when I think Mom realized that I really liked the cookbook I was reading…those times, she told me to take the book home and keep it.

I have my own collection of cookbooks here. I also have stacks of magazine pages I’ve saved, filled with recipes that have piqued my interest in some way. As I’ve been sorting through Mom’s recipe collection, I have come to the sobering realization that she never made many of the recipes she saved. Am I destined to do the same thing? Not if I can help it.

This weekend, I decided to go through a stack of magazine pages I had squirreled away on a bookshelf. Using those as inspiration, I created a meal plan for this week.

Tonight’s dinner was adapted from a recipe I saved from the September 2012 issue of Rachael Ray Magazine.

For my version, I used ground chicken instead of ground beef (hubby is watching is cholesterol and it was on sale!). I used grated Parmesan cheese instead of the pecorino-romano because we already had some. I also substituted thinly sliced provolone for the shredded provolone because my grocery store didn’t have it.

These. Were. Delicious.

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I couldn’t get all of the filling to stay on top of the mushrooms, maybe that had something to do with me swapping out the pecorino-romano? Or, maybe I needed deeper wells in the mushrooms. What this dish might lack in presentation – it more than makes up for in flavor.

I will happily make this again.

 

 

Chicken & Watercress – Stuffed Portobello Mushrooms

Ingredients

  • 4 large portobello mushroom caps, gills scraped
  • 2 tablespoons extra virgin olive oil, plus more for brushing
  • salt and pepper
  • 1 pound ground chicken, at room temperature
  • 1 small onion, chopped
  • 2 – 3 cloves garlic, chopped *I used 3 -4 large cloves
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon dried marjoram or oregano *I used oregano
  • 1 cup packed watercress, chopped
  • 1/2- 3/4 cup panko breadcrumbs
  • 1/2 cup grated pecorino-romano *I used Parmesan 
  • 1 1/2 cups shredded provolone *I used thin slices

Preparation

Preheat the oven to 425 degrees. On a rimmed baking sheet, brush the mushrooms with the olive oil and season with salt and pepper; situate them rounded side up. Roast until softened, 8 to 10 minutes.

Meanwhile, in a large skillet, heat 2 tbsp. extra virgin olive oil, 2 turns of the pan, over medium-high heat. Pat the chicken dry and add to the skillet; season with salt and pepper. Cook, stirring, until browned, about 5 minutes. Add the onion, garlic, Worcestershire and oregano. Cook until the onion and garlic are softened, about 5 minutes. Add the watercress to wilt. Stir in the panko. Remove the pan from the heat; stir in the Parmesan.

Flip the mushroom caps over so they’re rounded side down and fill with the meat mixture, mounding a quarter of the chicken into each cap. Top with the provolone and return to the oven to melt the cheese, 7 to 8 minutes.

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