These Chicken Marsala Portobello Mushrooms are a tasty low carb dinner that the whole family will love! On the table in less than 30!
Here I go jumping on the low carb wagon. It’s something that Christie has been doing for a while now, to loose a few pounds and also just to be healthier, so I decided it was time to get on board. There’s definitely a bunch of low carb recipes here on the site like the Buffalo Chicken Stuffed Eggs, or these Korean Beef Steak Kabobs…and a whole lot more. But these Chicken Marsala Portobello Mushrooms were the answer for tonight.
Easy to make, awesome flavor and definitely a low carb meal.
To get started cook a pound of ground chicken in a skillet until it’s browned then throw in a crazy huge amount of fresh spinach. I can’t even believe how much spinach cooks down once it’s in the pan…I just kept adding more and more until it looked right. Then you’re going to want to get the cheese in…
Fill your portobello mushrooms caps with the chicken and spinach filling and bake in the oven for 15 minutes.
Pull them out – top the with more cheese and bake about 5 minutes more until the cheese is melted on top.
Now, I could eat about 3 of these things, but I’m gonna go ahead and say this recipe serves 4. Especially if you want to serve them with a salad or a cup of soup on the side. I can tell you that no one at our table missed a carb at this dinner – not even the boys!
- 1 tablespoon olive oil
- 4 large portobello mushroom caps
- 1 lb. ground chicken
- 5 cups chopped fresh spinach
- 1/2 cup diced onion
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 3 tablespoons grated parmesan cheese
- 1/4 cup plus 2 tablespoons marsala wine, divided
- 1/2 cup chihuahua cheese, divided (can substitute mozzarella)
- Preheat the oven to 375 degrees.
- Add the oil to a large skillet over medium.
- Add in the onion and cook for 3-4 minutes until softened, then add the garlic to cook for a minute more.
- Next add the chicken and cook, breaking up with a spoon until browned through.
- Pour in 1/4 cup of the marsala wine, the salt and pepper. Cook down until the liquid is almost all absorbed.
- Place the chopped spinach into the skillet a few handfuls at a time and stir into the chicken until wilted down, then add in the rest of the spinach to wilt.
- Stir in the parmesan, cream and 1/4 cup of the chihuahua cheese, stirring to combine.
- Pour in the remaining 2 tablespoons of marsala at the end and stir once more.
- Set the filling aside while you prepare the mushrooms.
- Scrape the brown gills from the mushrooms and trim the stems.
- Fill each mushroom cap with the filling, dividing equally between all four.
- Bake for 15 minutes, then remove from the oven and top with the other 1/4 cup of cheese on each mushroom and bake for another 5 minutes until the cheese is melted.
Chihuahua cheese is a Mexican cheese that you can find in more grocery stores, if you can’t find it you can substitute provolone, mozzarella or monterey jack.