Eosinophilic Esophagitis Friendly Chicken & Avocado Stuffed Portobello Mushrooms
Total time40 min
Prep time15 min
Cook time25 min
4.7(7)
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Learn more →Ingredients
4 servings
For the mushrooms
- 4 large portobello mushroom caps (about 4–5 inches across), stems and gills removed
- 2 tbsp olive oil, divided
- ½ tsp salt, divided
- ¼ tsp black pepper, divided
For the filling
- 1 lb ground chicken
- 1 tbsp olive oil
- ½ cup red bell pepper, finely diced
- 2 scallions (green tops only), thinly sliced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 tbsp apple cider vinegar
- 2 ripe avocados, pitted and diced
- 2 tbsp fresh cilantro, chopped
- 1 lime, juiced (about 2 tbsp)
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
Using a spoon, scrape out the dark gills from the underside of each portobello cap and discard. Brush both sides of each cap with 1 tbsp of the olive oil (reserved for the mushrooms) and season with 1/4 tsp salt and 1/8 tsp black pepper. Arrange gill-side up on the prepared baking sheet.
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