MY PORTOBELLO MUSHROOMS STUFFED with CHICKEN and MOZZARELLA

​Mushrooms are nutritious and very important to include in our diets. Portobello’s particularly, are rich in riboflavin’s, to maintain healthy blood cells; niacin; for our skin, and to maintain a functioning nervous and digestive systems; and finally, pantothenic acid, to help release the energy from the fat protein. Yep, I got this from Google, smile!
 
Approximate Prep and Cooking Time: 35 minutes
Approximate Cost: $7.91 or $3.96 per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 2 and lots of stuffing leftover to make other dishes tomorrow.
 
Ingredients
2 large Portobello’s ($2.50)
½ lb. 98% fat free ground chicken ($1.66)
2 tsp. Olive oil (.40)
1 tsp. Adobo with Sazon (.20)
1 handful of chopped cilantro (.10)
1 small onion, chopped (.20)
4 cloves of garlic, chopped (.40)
1/3 c. beef broth (.40)
1 tbsp. Manzanilla olives (.25)
½ c. shredded Mozzarella cheese (.50)
1 avocado ($1.20)
1 spring of green onions to garnish (.10)
 
Directions

• Turn the oven to 350 degrees.
• Clean mushrooms with paper towel, remove and discard stems (or save them to make stock), brush with olive oil and sprinkle with a bit of Adobo to taste.
• Place in a baking mold pre-oiled, and bake for about 15 minutes.
• Meantime, season the chicken with a bit of olive oil, Adobo with Sazon and chopped cilantro.
• Add 1 tsp. olive oil to a skillet, sauté the onion and garlic, add the seasoned ground chicken and break it lose by stirring well.
• Add the broth, manzanilla olives and cook until the chicken is done and the broth is reduced in half. Turn the heat off.
• Remove the mushrooms from oven, TURN THE OVEN OFF, stuff mushrooms with the chicken mixture, top with mozzarella cheese, cover with foil paper and bring back to the oven until the cheese melts.
• Serve over whole grain, yellow or multi-grain rice or over s greens bed.