Stockholm, SE

Portobello and chicken

13-01-2016, by Mieke

Surprisingly tasty, light, savory and most of all: super easy! Have these portobello's for lunch or as a dinner combined with a salad and I guarantee you'll keep them on your weekly menu.

Groceries for 2 servings:

Large portobello mushrooms, stams removed 2 pcs
Grilled chicken (sandwich)slices  100 g
Feta cheese, cut in small cubes 50 g
Baby spinach 70 g
Walnuts, smashed into small pieces 20 g
Parsley 2 tbsp
Extra virgin olive oil 3 tbsp

How to:

  • Preheat your oven to 180 °c
  • Place the portobello caps in a heat-proof baking dish
  • Pour half a table spoon of olive oil in each cap
  • Cover the caps with one layer of (baby) spinach
  • Overlay the spinach with the slices of chicken, make sure all the spinach is completely covered up
  • Finish with the feta cheese cubes, the walnuts, half of your parsley and drizzle half a table spoon of olive oil over it
  • Place the caps in your oven for about 15 minutes, until they have darkened and the cheese has melted

Sprinkle your remaining parsley over the warm portobellos and use the rest of your spinach on the side, together with half a table spoon of olive oil and some salt & pepper. Enjoy!

Average containing per serving

Source: MyFitnessPal

Energy 424 kcal
Protein 24 g
Carbohydrate 6 g
Fat 33 g
   of which saturates 7 g
Salt 250 mg
Fibre 3 g

Let me know what you think of this recipe by leaving me a post beneath, on Facebook or on Instagram, I'd love that :)

Big kiss, Mieke

Nice to meet you, my name is Mieke Geevers; Givers.

It’s my dream to make it easy for women worldwide to feel good about themselves. Fast reads and videos about sports, food, beauty and fashion. Feel free to browse through my website, comment, like or share, you're welcome!