Mediterranean Herb Chicken Portobello Power Meal

Turn humble Portobello caps into a protein‑rich, flavor‑packed dish with tender chicken, spinach, and Mediterranean herbs. This 30‑minute meal is perfect for busy weeknights yet delivers a satisfying taste experience. Light, fresh, and ready to impress, it’s a quick fix for any calorie‑conscious cook.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 large Portobello mushroom caps, stems removed
• 1 lb (450g) boneless skinless chicken breast, cut into bite‑size pieces
• 2 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup sun‑dried tomatoes, chopped
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh oregano, chopped
• 1 tsp lemon zest
• Salt and pepper to taste
• 1 tbsp lemon juice
• 1/4 cup grated Parmesan (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Pat the mushroom caps dry and brush both sides with 1 tablespoon of olive oil, seasoning with salt and pepper.
2. Heat the remaining olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
3. Add the chicken pieces, seasoning with salt, pepper, lemon zest, basil, and oregano. Cook until the chicken is golden brown and no longer pink, about 5–7 minutes.
4. Stir in the chopped spinach and sun‑dried tomatoes, cooking until the spinach wilts, about 2 minutes.
5. Remove the skillet from heat and fold in the feta and Parmesan cheeses until melted and well‑combined.
6. Spread the chicken mixture evenly among the mushroom caps, pressing gently to fill the cavity completely.
7. Place the stuffed mushrooms on a baking sheet lined with parchment paper. Bake in the preheated oven for 15 minutes, until the mushrooms are tender and the topping is lightly browned.
8. Optional: For extra crispness, broil for an additional 1–2 minutes until the cheese turns golden.
9. Drain any excess moisture, drizzle with lemon juice, and serve hot.

Chef's Note

Use a cast‑iron skillet for the sauté step to lock in moisture and give the chicken a beautiful sear. Finish the stuffed mushrooms under the broiler for a crisp, golden top that adds a delightful texture.

Make-Ahead Tips

Stuffed mushrooms can be prepared up to 24 hours in advance. Store in an airtight container in the refrigerator and bake at 375°F for 10 minutes before serving. The chicken mixture can be cooked ahead and frozen for up to 2 days; thaw before stuffing.

Substitutions

Swap chicken for turkey breast or firm tofu for a vegetarian version. Use kale or arugula instead of spinach. Replace feta with goat cheese or a plant‑based Parmesan. Substitute sun‑dried tomatoes with roasted red peppers or sliced olives for varied flavor.