How To make Chicken Portabella
16 oz Chicken thighs or breast;
-skinned and deboned 2 tb Olive oil
1 Shallot; finely chopped
2 Cloves garlic; finely chop'd
1/2 Green bell pepper; finely
-chopped 1 tb Lemon juice
6 oz Portobella mushrooms; cut
-into 1" chunks 1/4 c Chicken stock
1/4 c Wine
1 tb Tarragon; fresh chopped
1 tb Lovage; fresh chopped
Salt & pepper to taste 1 tb Arrowroot dissolved in wine
Preheat oven to 375F. Divide chicken into 4 equal portions. Lightly salt and sear on both sides in an oven proofed saut pan. Remove from pan and set aside. Saut mushrooms lightly for 1-2 minutes. Remove from pan and set aside. Add shallots and garlic and saut for 1 minute. Add green pepper and saut for 1-2 minutes. Deglaze pan by adding 1/4 c red, white or ros wine (I personally prefer a ros with chicken). Allow to reduce by 1/2... add chicken stock and herbs. Return chicken to pan and place in oven. After 10 minutes add portabella mushrooms on top. Cook another 5-10 minutes or until done. Remove chicken to serving platter or plates leaving mushrooms behind. Add arrowroot dissolved in wine to thicken sauce. Add salt & pepper to taste. Spoon over chicken and serve. Suggested side dish: Oven Roasted Herbed Potatoes Source: .\ichele Cooks!
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♡ VEGAN FRIED CHICKEN ???????? using mushrooms | therealcholey
hiii yall here is the long awaited vegan fried chicken recipe i posted on my IG story :) i hope you all enjoy this recipe and if you try it out please tag me! don't forget to like, comment, subscribe & share ???? btw i filmed this with an actual camera what y’all think of the quality? I think it looks worse ????
i swear im the worst when it comes to recipe measurements...so bear with me lol i just go with the flow ????
I N G R E D I E N T S:
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2 packs of king oyster mushrooms/oyster mushrooms
VEGAN BUTTERMILK: i forgot i had to double it and didn't switch the measurements in the video ????
2.5 cups oat milk (any milk)
1.5 lemon
BATTER:
4 cups all purpose flour
3-4 tbsp of: oregano, chili flakes, cayenne pepper, garlic powder, garlic salt, onion powder, smoked paprika, brown sugar, black pepper, thyme, salt, baking powder
ON SANDWICH:
vegan mayo
primal kitchen hawaiian BBQ/mumbo sauce (my fave)
alfalfa sprouts/sunflower sprouts
pineapple
M O R E F O O D I E V I D S:
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Chicken and Mushroom Pastries | Puff Pastry Recipe | Easy and Yummy
Incredibly delicious and easy to cook chicken and mushroom pastries.
Everyone will love these!
RECIPE:
1 onion
200g mushrooms
250g chicken breast
100g grated cheese
1 puff pastry sheet
1 egg
salt and pepper to taste
Enjoy! ♥
Stuffed Portobello Mushroom | Healthy Recipe
Learn how to make this quick and healthy recipe for stuffed Portobello mushrooms.
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Chicken, Spinach stuffed Portobello Mushroom/ Stuffed Mushroom recipe/ Backed mushroom
I made these delicious juicy baked mushrooms for lunch and it was bomb. try this easy recipe and give your feedback as comments.
Portobello mushrooms are an excellent source of riboflavin (vitamin b2), a vitamin that is important for energy production because it helps the body break down carbohydrates into sugar for fuel. And and excellent source of selenium.
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Stuffed Portobello Mushrooms- Bacon, Onions, Spinach and Cheese
We used 4 large portobello’s for this recipe with easy ingredients and should come together pretty quickly.
Although we used pancetta and gruyere, you can easily substitute bacon and any other type of cheese if you wish.
The beauty of this recipe is that you can easily make it vegetarian or vegan based on the ingredients you want to use. The steps will not change.
To prep your mushrooms-
Remove the stem with a paring knife. Place the knife in the center and rotate the mushroom. Be careful as the mushroom may crack with too much pressure.
Save the stem for the filling.
If you desire, trim the edges of the mushroom with the knife. You may remove the gills to get more internal area for stuffing.
Chop the stems and edges and set aside for the filling.
Brush inside of mushrooms with olive oil.
Our recipe-
Ingredients:
4 each- large portobello mushrooms (cleaned and trimmed)
12 oz- pancetta
8 oz- gruyere cheese (grated)
1 each- large white onion
3 cup- baby spinach (compacted)
Olive oil
Salt
Pepper
Method:
Render bacon over medium heat, add onions and mushroom pieces and sauté until bacon is cooked and onions are soft.
Season with salt and pepper.
Add the spinach right at the end and turn off the heat. You only want to slightly wilt the spinach as the will continue to cook in the oven.
Remove the mixture and cool slightly. Add 1/2 of the cheese and mix together.
Scoop the mixture into the mushrooms, you can heap above the tops.
Place in a 325 degree oven (covered) for about 25 minutes, based on your oven, you may need additional time. Cook until the mushrooms begin to turn dark brown and are sweating.
Remove the mushrooms, top with the rest of the cheese and broil until bubbly and browned.
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Creamy Chicken Mushroom | Food Prime
Ingredients:
Oil - 1 tbsp
Chicken - 500gm
Butter - 1 tbsp
Garlic - 1 tbsp chopped
Onion - 1/2 onion
Mushroom - 250 gms
Cream - 100ml (Full Cream Milk/ Thickened Cream)
Salt and Pepper
Coriander leaves to garnish
Music: Sweet
Musician: LiQWYD
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