Chicken & Kale Stuffed Portabella Mushrooms Recipe

Even before I started my Shaklee 180 plan, I loved stuffed mushrooms. In college it was my signature dish. In my 20's, it was not unheard of for me to order a stuffed mushrooms appetizer as my entree when eating out. Now that I am doing Shaklee 180, mushrooms are my new BFFs because they are a free food. In addition to being very tasty, they are high in selenium, protein and B vitamins.

I paired mine with fresh asparagus spears sauteed in coconut oil. I normally like some kind of dip or dressing (even just plain balsamic vinegar) on my asparagus but the virgin coconut oil I used imparted a tasty nutty flavor that made additional condiments unnecessary.

Ingredients

• 2 large portabella mushrooms caps, cleaned & stems removed
• 1/2 cup shredded chicken
• 4 Tbsp cream cheese
• 4 Tbsp olive oil based mayo (or use my homemade garlic herb mayo)
• Italian Herbs to taste (I like 2 tsp sweet basil, 1 tsp oregano, 1/2 tsp thyme)
• 1/2 cup shredded mozzarella & parmesean cheese blend, divided
• 2 large kale leaves, stalks removed, roughly chopped

Yield: Makes 2

Directions

1. Preheat oven to 350 F
2. Lightly grease a baking dish with cooking spray or coconut oil and place mushrooms gill-side up.
3. In a medium bowl, combine shredded chicken, cream cheese, mayo, italian herbs and half of the shredded cheese blend. Stir until well combined. Add chopped kale and gently mix in.
4. Divide filling and mound on top of the mushroom caps. Sprinkle with remaining 1/4 cup shredded cheese.
5. Bake for approx 30 minutes or until top of filling begins to brown
6. Serve warm with a side of your favorite vegetables.

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Chicken & Kale Stuffed Portabella Mushrooms

Yield: 2

Author: Carissa B for Creative Green Living

Prep time: 25 MinCook time: 30 MinTotal time: 55 Min

Now that I am doing Shaklee 180, mushrooms are my new BFFs because they are a free food. In addition to being very tasty, they are high in selenium, protein and B vitamins. I paired mine with fresh asparagus spears sauteed in coconut oil. I normally like some kind of dip or dressing (even just plain balsamic vinegar) on my asparagus but the virgin coconut oil I used imparted a tasty nutty flavor that made additional condiments unnecessary.

Ingredients

• 2 large portabella mushrooms caps, cleaned & stems removed
• 1/2 cup shredded chicken
• 4 Tbsp cream cheese
• 4 Tbsp olive oil based mayo
• Italian Herbs to taste
• 1/2 cup shredded mozzarella & parmesean cheese blend, divided
• 2 large kale leaves, stalks removed, roughly chopped

Instructions

1. Preheat oven to 350 F
2. Lightly grease a baking dish with cooking spray or coconut oil and place mushrooms gill-side up.
3. In a medium bowl, combine shredded chicken, cream cheese, mayo, italian herbs and half of the shredded cheese blend. Stir until well combined. Add chopped kale and gently mix in.
4. Divide filling and mound on top of the mushroom caps. Sprinkle with remaining 1/4 cup shredded cheese.
5. Bake for approx 30 minutes or until top of filling begins to brown
6. Serve warm with a side of your favorite vegetables.

Nutrition Facts

Calories

562.25

Fat (grams)

49.16

Sat. Fat (grams)

13.37

Carbs (grams)

13.57

Fiber (grams)

3.91

Net carbs

9.66

Sugar (grams)

4.30

Protein (grams)

20.20

Sodium (milligrams)

380.22

Cholesterol (grams)

70.60

https://www.creativegreenliving.com/2013/03/chicken-kale-stuffed-portabella.html

Copyright, 2013, Creative Green Living.

shaklee 180, diet, vegetables, chicken, healthy

main dish

american

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About the Author:

Carissa B is a cookbook author and busy mom of two creative boys. The owner and lead writer at Creative Green Living, she has won multiple awards for her work on Creative Green Living including the "Best Green Lifestyle Blogger" award in 2019 from ShiftCon.

She is the author of the hardcover cookbook, Beautiful Smoothie Bowls, as well as the backyard chicken keeping guide: Proven Techniques for Keeping Healthy Chickens. Her recipes have been featured in Urban Farm Magazine and in several cookbooks where she was a contributing author. Follow her on Pinterest, Instagram, Twitter or join the Creative Green Living Tribe on Facebook.

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