We turned our love of Chicken Parm into an easier, no-fry version by stuffing it into mushrooms. Individual chicken parms get served up in cute little mushroom boats without the hassle of breading and frying the chicken. It’s a win-win and one easy weeknight dinner!
Chicken Parm Stuffed Portobellos
Yields: 8 servings
Prep Time: 0 hours 20 mins
Total Time: 1 hour 20 mins
For the chicken:
- 2 boneless skinless chicken breasts
- 1 small bunch fresh thyme
- 1 small bunch fresh parsley
- 1 small bunch fresh oregano
- Kosher salt
For the sauce:
- 1 extra-virgin olive oil
- 3 cloves garlic, minced
- 1 (28-oz.) can crushed tomatoes
- 1 tsp. dried oregano
- Kosher salt
- Freshly ground black pepper
- Pinch crushed red pepper flakes
For the mushrooms:
- 2 tbsp. extra-virgin olive oil
- 1 c. panko bread crumbs
- 8 portobello mushrooms, stems removed
- 1 c. shredded mozzarella
- 1/2 c. freshly grated Parmesan
- Basil, for garnish
- Preheat oven to 350°. In a large pot of water over medium heat, add chicken, fresh herbs, and a generous amount of salt. Bring to a boil and cook until chicken is cooked through and easily shreds, 10 to 15 minutes. Remove chicken and shred with two forks.
- In another large pot over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute. Add tomatoes, then fill can with 1/2 cup of water and swirl around to catch any remaining tomatoes; add to pot. Season with oregano, salt, pepper, and a pinch of red pepper flakes. Let simmer 20 minutes. Add chicken and toss to combine.
- In a medium skillet over medium heat, heat oil. Add panko and stir until golden and toasted, about 5 minutes.
- Place mushrooms on a large baking sheet, stem side up. Spoon chicken mixture into each mushroom, then top with toasted panko, mozzarella, and Parmesan.
- Bake until cheese is melty and mushrooms are tender, 30 minutes.
- Garnish with basil before serving.