Meaty, juicy, filling, fast, easy . Serve these Rosemary Chicken and Chèvre Stuffed Portabellas with a green salad and white wine, and you have a lovely, somewhat fancy meal that you barely fussed over (although it will seem like you fussed a lot).
Ingredients for four caps, one per serving:[a]
3 Tbs (packed) dried cranberries[b]
4 large portabella mushrooms, cleaned; stems removed and reserved
1 shallot
1 clove garlic
2 tsp dried rosemary
1 Tbs olive oil
1 Tbs butter
¼ cup white wine
4 oz. chèvre
¾ cup dried breadcrumbs[c]
½ cup finely diced rotisserie chicken
½ cup milk
Salt and freshly ground pepper, to taste
Hot to do it:
- Mince the cranberries in a food processor;[d] set aside. Re-use the processor to pulse the stems, shallot, garlic, and rosemary until minced.
- Preheat the oven to 400°F. Line a baking sheet with a Silpat. Pre-heat a 12-inch cast-iron skillet over a medium flame.
- Using a spoon, remove and discard[e] the mushroom gills.
- Place the oil and butter in the skillet. As soon as the butter’s fully melted, stir in the contents of the processor. Cook until the garlic is just golden, about 6 minutes. Add the wine to the pan (deglazing, if necessary). Off heat. Stir in the chèvre, chicken, cranberries, crumbs, and milk; mix until the filling comes together. Check seasoning.
- Divide the filling among the caps, pressing to gently compact. Place filled caps onto prepared sheet, filled side up. Bake until tender, 10-12 minutes.[f] Serve hot.
Notes:
- One mushroom really is enough for a serving if you’re having something else to eat a long with it. If this is all you’re having, then you’ll probably want two. Mind you, though, there’s a lot of stuffing, and goat cheese is quite filling. Plus, these mushrooms are large – about the same dimensions as Quarter Pounder.
- Consider replacing the cranberries with chopped nuts.
- Consider replacing some of the breadcrumbs with nuts minced finely – almost to a flour.
- Here’s a trick: before mincing the cranberries, spray the blades of your processor with non-stick spray.
- Of course, mushroom gills are good to eat; they taste just like any other part of the mushroom. They’re not beautiful, once they’ve been scraped from the cap, but you could toss them into the green salad you’re having for lunch tomorrow.
- You could make these mushrooms even fancier by broiling a hard, salty cheese over them just as you’re pulling them out of the oven.
This recipe comes from “The Rotisserie Chicken Cookbook: Home-made meals with store-bought convenience,” by Michelle Ann Anderson. Nashville: Cumberland House, 2008; pg. 144. There’s nothing particularly special about rotisserie chicken; you could use any kind of chicken. Here’s the thing, though: I can pick up a rotisserie chicken for about five bucks, which is less than the cost of a package of three boneless, skinless chicken breasts. Weird, but true. The point of the book is that anything you might do with cooked chicken could probably be done with a rotisserie chicken, and the big difference (aside from the price) is that you bring it home already (freshly) cooked. I love cooking chicken myself, and that’s what I do most of the time. But I always have the idea of a rotisserie chicken in my back pocket – not to bring it home for dinner, but more to bring it home, pull all the meat off it, toss or boil the carcass (depending on my energy level), feed the skin to the dog, and pop the chicken into the fridge for use as a snack, in sandwiches, in salads … wherever and whenever I want some protein.
Rosemary Chicken and Chèvre Stuffed Portabellas
Credit for images on this page: Make It Like a Man! Thank you, Kesor. This content was not solicited by anyone, nor was it written in exchange for anything.
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I love these! I really like the chicken and cranberry combo. Fabulous.
Thanks, Mimi!
I haven’t thought about using chicken in a stuffed mushroom…this sounds like a nice combination of flavors. I might use smaller mushrooms and serve as an appetizer during the holidays.
That’d be really nice. I had dinner in mind, but a small appetizer sounds great.
You must have known that I just bought 1kg of those giant mushrooms! This delicious recipe comes just in time.
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Perfect!
I hear ya on rotisserie chickens, Jeff. I like keeping those in mind for easy soups, sandwiches, pastas, etc. Not only are they delicious (and the pup appreciates a few bites of the skin), but they’re inexpensive, too. And then you get to use the bones to make stock if you’re up to it! Good use of that rotisserie in these stuffed ‘shrooms. That’s a fun recipe for sure.
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Thanks, David!
What a delectable combination of ingredients. Love the earthy mushrooms with the sweet/tart cranberries, and the cheese and chicken in between — brilliant!
Thanks!
I love this time of year Jeff when recipes featuring cranberries (one of my favourite berries) are out in force. What a great recipe with cranberries involved. A comforting hearty weeknight meal! And with the wine of course. 😉
As someone who has – on more than one occasion – eaten the cranberry sauce right out of the can with a spoon, and finished the whole can – I know what you’re talking about!
Your point about using ready-made rotisserie chicken is good — I often think I should buy one when I’m at Costco (where they are especially cheap for Costco’s own reasons). But I never seem to get around to it. And I haven’t made stuffed mushrooms recently either. Never seem to get around to it. Your post should energize me!
best… mae at maefood.blogspot.com
Thanks, Mae!
I love portobello anything and the flavors you have going on here are just incredible, Jeff!
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Love, love stuffed mushrooms. It looks so hearty, and rosemary is one of my favourite herbs. Yum!
Me too – I love rosemary. And these mushrooms – due to their size and the nature of goat cheese – were quite hearty!
For me, nothing says autumn quite like mushrooms. Nice way to enjoy them!
Thanks, Frank!
Sounds delicious, and what a brilliant idea for presentation as well, kind of an edible bowl!
Thank you, Irene!
Ooh Jeff, this looks finger-licking delicious! Waw!
Beautiful appetizing photo!
Thanks!
Jeff, what a great use of rotisserie chicken and the addition of the cranberries gives it a sense of autumn. We’re always looking for easy to prepare, but yummy week-night dinners ideas and this one will work well for that.
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It really did come together pretty easily, and for what turns out to be not too much effort (some, but not too much), you get a surprisingly elegant meal.
What a lovely dish, I can even see turning thiyinto a vegetarian dish by omitting the chicken! I’m going to bookmark this for our next dinner party! Awesome tip sbout the processor blades, thanks
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Thanks, Eva. I vegetarian version would be fine!
Oh, boy, does this sound fabulous! Love the addition of dried cranberries and the rotisserie chicken makes it a breeze to prepare!
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Thanks, Liz. It was quite good, I have to say. I’m so glad I stumbled onto the recipe, and now you have, too!
We’re having a Thanksgiving for 3 this year (one of whom requires hand feeding) and I see no reason to make a whole turkey. You just gave me the idea of making this recipe (with roast turkey breast) instead. It’s all the expected flavors in one neat package. GREG
Oh, perfect! (And wow, I didn’t realize that the level of care had gotten to that point. You are a saint.)
looks very tasty
Thank you!