Blue Cheese Chicken Portobellos
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 15 min
- Cost
- $22.00
- Nutrition
- 420 cal · 42g protein
- quick
- high-protein
🍳 2 pans · Picky-eater safe bet: cheese
Blue Cheese Chicken Portobellos is a weeknight dinner that serves 4 and is on the table in about 25 minutes, for around $22 in groceries. You'll need 2 pans, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy · Tree nuts— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 8 count portobello mushroom caps
- 1 lb ground chicken
- 4 oz crumbled blue cheese
- 4 count celery stalks
- 2 count Granny Smith apples
- ¼ cup pecan halves
- 4 tsp apple cider vinegar
- 2 tsp Dijon mustard
- ½ tsp dried thyme
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Heat the oven to 425°F. Scrape out the mushroom gills with a spoon, brush the caps with 1 tbsp olive oil, season with salt and pepper, and roast gill side up on a sheet pan for 8 minutes.
- Meanwhile, finely chop 2 celery stalks. Heat 1 tbsp olive oil in a skillet over medium-high heat and cook the raw ground chicken with the chopped celery, thyme, salt, and pepper for 6-7 minutes until it reaches 165°F.
- Take the skillet off the heat and stir in half the blue cheese.
- Fill the roasted caps with the chicken mixture, top with the remaining blue cheese, and bake 5 minutes until melted.
- While they bake, thinly slice the apples and remaining celery. Whisk the vinegar, Dijon, remaining olive oil, and a pinch of salt, then toss with the apples, celery, and chopped pecans.
- Serve 2 stuffed caps per person with the crunchy apple salad.
- Picky eater tip: before adding the blue cheese, set aside some plain cooked chicken and serve it with plain apple slices.
- Make ahead: cook the chicken filling and whisk the dressing up to 1 day ahead and keep both in the fridge. Slice the apples fresh, then fill the caps and bake.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 14 g
- Fiber
- 2 g
- Sugar
- 8 g
- Fat
- 22 g
- Saturated fat
- 6 g
- Sodium
- 520 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop