These Caprese Chicken Stuffed Portobello Mushrooms are a delicious lunch or dinner! A large portobello mushroom topped with a caprese chicken inspired mixture can be easily baked for a healthy dinner. I love how hearty and versatile portobello mushrooms are!
4portobello mushroomswashed, dried, and the stem removed
1chicken breast cut into bite sized cubes
Optional: salt to taste
Preheat the oven to 425 degrees F.
In a bowl, mix together the chicken, 1 tsp oil, garlic salt, dill, and parsley.
Next, place the mushrooms in a baking pan and lightly cover the mushrooms with the remaining teaspoon of oil. Sprinkle with a pinch of salt on both sides.
4) Fill each mushroom with the seasoned chicken.
Add the tomato slices to the mushrooms. Be sure to slide some pieces in between the chicken so they stick.
Bake the mushrooms uncovered for 20-25 minutes in the oven.
During the last 5 minutes of baking add the balsamic vinegar and honey to a sauce pan and heat on high heat while mixing. Let the vinegar come to a simmer. Continue to stir the vinegar until it reduces and thickens to a glaze.
Remove the mushrooms from the oven. Sprinkle with the basil and drizzle the balsamic glaze over before serving.
Counts: 5G 2R 2 teaspoons Per mushroom: 1 1/4G, 1/2R, 1/2 tsp Weight Watchers: 2 Blue Plan Points / 3 Green Plan Points / 2 Purple Plan Points per mushroomNote: If the glaze cools and thickens too much in the sauce pan you can save it by reheating and adding an additional 1-2 tsp of vinegar to the glaze. This will loosen it so that you can drizzle the glaze.