Mushrooms are a unique ingredient that can be used in many different ways. We tend to limit our options by only using a certain kind, white mushrooms. Although they are the most harvested, other mushrooms such as the Portobellos, the Morel, and the Bolete can also be used in the kitchen. Out of all of these the Portobello mushrooms are my favorite. Due to their large size you can cook them in a unique way. Instead of cutting them into little pieces you can turn the full mushroom over and use it as bowl by stuffing other food inside.
PORTOBELLO MUSHROOMS: Contain a moderately high amount of fiber. Fibers helps control cholesterol and blood-sugar levels.
• portobello mushrooms
• organic chicken breast
• shredded mozzarella cheese
• 1-3 oranges depending on how much chicken you use
• salt, pepper and mixed spices
Start by sprinkling the salt, pepper, and mixed spices onto the chicken breast. Then marinate it in the orange juice for at least 2 hours.
While the chicken is marinating wash and cut the stem of the mushroom. Once the chicken is finished marinating, grill it for 10-15 min or until it is fully cooked. Once the chicken is fully cooked cut it into small cubes and stuff the portobello with it. Then sprinkle some shredded mozzarella on top.
Next, grill the mushroom until it is cooked and serve with whatever side you desire. I served mine with a side of salad and topped my mushroom with a mango salsa I bought in Whole Foods Market.