Teryaki Chicken Stuffed Mushroom Caps

  Its funny, growing up I never would of said MUSHROOMS YUMMY!! But now I love them!!  My oldest daughter really doesn't like mushrooms but my youngest eats everything we put on her plate.  Hubby just likes it when he doesn't have to cook... or do the dishes, haha.  So for lunch I made my husband these amazing Teryaki Chicken stuffed Portebello Mushroom Caps.  He didn't really breather or even look up while inhaling it so I assumed he loved it, or he was starving.  But since he ate a big breakfast I vote for the first option. ;)

Here is what you need to recreate these perfectly portioned caps;

Recipe:

Teryaki Chicken Stuffed Mushroom Caps

Prep Time:

15 minutes

Cook Time:

20 minutes

Ingredients:

2x large portebello mushrooms

1x xtra lean chicken breast, chopped

1/3 cup broccoli, chopped

1/3 cup asparagus, chopped

1/3 cup celery, chopped

1/3 cup bell pepper, chopped

1 tbls low sodium soy sauce

2 tbls teryaki sauce

Avocado Oil

1/4 cup grated cheese

Salt & Pepper

1.  Preheat oven to 375C

2. Scoop out the core of the mushrooms, put a few drops of oil into the caps and cook in oven for 5 minutes

3. Over medium-high heat saute the chicken in soy sauce until half cooked and still pink in the centre.

4. Reduce to low-medium heat, add vegetables and teryaki sauce, cook until chicken is nearly done (max 5 minutes).

5. Scoop mixture into mushroom caps, bake for another 10 minutes.

6. Sprinkle cheese on top and broil until cheese is lightly browned.

Wait 5 minutes before consuming!! The inside is going to be insanely hot.
Enjoy!!

  There are sooooo many things you can stuff inside a mushroom cap, and mushrooms are an excellent source of nutrients!  If you try my recipe or any modification of it than please share with me what you thought below in the comments!