Italian style ground chicken quinoa rice stuffed portabella mushroom caps w/ a kale arugula balsamic
After working all day and an evening workout, I just wanted make a meal with some of my go to items. It's filling, simple to make, & perfect for any meal. Delish! ❤️😋
Ingredients for stuffed portabella mushroom caps:
(I use organics whenever possible.)
*about a Tbsp. of organic, unrefined coconut oil
*2 large, organic portabella mushroom caps
*1 lb. of ground chicken
*2 cloves of fresh garlic, pressed
*1 Tbsp. of M&B spice garlic & parsley seasoning
*1 Tbsp. of Bragg's 24 Herbs & Spices seasoning
*a few dashes of Himalayan pink salt
*1 stalk of green onion, diced
*2 fresh basil leaves, chopped
*1 bag of Path of Life Quinoa & Brown Rice
*about 3/4 cup of Mario Batali pizza sauce (I had some leftover from the pizza I made on Thursday.)
*BelGioioso Romano cheese (about 1 1/2 Tbsp.)
*BelGioioso shredded four cheese blend (about 3/4 cup)
*about a Tbsp. of avocado oil (to sauté the leftover mushrooms with the red onion below.)
Directions:
1) Preheat oven to 375, foil a baking sheet, and add a drizzle of avocado oil.
2) In a small skillet over medium heat, add about 1 Tbsp. of coconut oil.
3) Then add the 2 cloves of pressed garlic, the ground chicken, dash on some Himalayan pink salt, M&B Spices organic garlic & parsley seasoning, & Bragg's 24 herbs & spices seasoning,
4) Sauté the chicken until lightly brown on both sides.
5) Then set aside over warm heat.
6) In a large skillet over medium heat, add about 2 Tbsp. of water, add in the Path of Life frozen quinoa and brown rice, add in the green onion and basil.
7) Stir and cook for about 5-6 minutes.
8) Then add the sauce, ground chicken, and mix well.
9) Wash the mushroom caps, remove the stem, and use a spoon to scoop out some of gills from inside of the mushroom.
(Set the stems and inside of the mushroom filling aside to sauté for the salad.)
10) Next fill the mushroom caps with the chicken quinoa mixture above.
11) Top with a handful of shredded cheese and sprinkle with Romano.
12) Bake until the cheese is melted.
13) On a large platter, arrange the mushroom caps and salad below.
14) Serve warm and Enjoy!
Makes 2 stuffed mushroom caps with leftover chicken quinoa mix.
Salad ingredients:
*sautéed chopped portabella mushroom
*sautéed about a 1/4 cup of sliced red onion
*about 1 1/2 cups of fresh kale
*about 1 1/2 cups of arugula lettuce
*1-2 fresh basil leaves, chopped
*2 eggs, sliced lengthwise twice
*1/2 an avocado, chopped
*a handful of cherry tomatoes
*1/2 a fresh lemon, squeezed
*a drizzle of EVOO (extra virgin olive oil)
*a drizzle of balsamic vinegar
*a dash of Himalayan pink salt