Buffalo Chicken & Blue Cheese Stuffed Portobello Caps
| Yield: | 10-12 Servings |
| Difficulty: | Easy |
Ingredients:
- 8 large portobello mushroom caps
- ½ cup crumbled blue cheese
- ¼ cup KNOW Better Crumbs or Pork Panko
- Shredded buffalo chicken, recipe above
- Green onions, garnish
Directions:
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Remove stems from mushrooms, and clean the outside of the caps using a damp paper towel Never run mushrooms under water. They are porous and will absorb the moisture. You can save the stems for re-purposing later; for example, finely dice up the stems and integrate them with the shredded chicken to cook all together, or save it to use in scrambled eggs or as a salad topper.
- Carefully scoop out a little mushroom “meat” in the center to create more room for the chicken.
- Add about ⅓ cup shredded chicken into each portobello cap. Sprinkle 1 tbsp. crumbled blue cheese and ½ tbsp. "breadcrumbs" on top of each stuffed portobello. If you're following a strict keto diet, we recommend using the Pork Panko "crumbs," which is ground pork rinds.
- Bake for 20 minutes, or until the tops are golden brown. Remove from oven, and let cool. You can serve whole or slice into bite-size pieces for an easy grab-and-go bite.