Blue Cheese Portobellos with Chicken and Apples

Servings: 4 portobellos

Serve this as a lunch main course with a pumpkin soup and a dessert of ginger cake, and you have a terrific autumn sit-down for almost any discerning guest.



4 large (4-inch) portobello mushrooms, stems removed
2 tablespoons olive oil
1 sweet onion, diced
2 Anjou pears, seeded and cut into a 1/4-inch dice
2 cups cubed cooked chicken breast
2 teaspoons fresh thyme, roughly chopped
1/2 cup crumbled blue cheese, divided, plus a little more for topping
1/4 cup walnuts, chopped into small pieces
1 cup finely chopped apples
2 tablespoons fresh parsley, finely chopped 

Blue Cheese Portobellos with Chicken and Apples recipe 


Heat the oven to 375 degrees. Brush both sides of the mushrooms with olive oil and season with salt and pepper.

Place the seasoned mushrooms cap-side down on a baking sheet coated with Teflon™ non-stick and bake for 10 minutes to soften. Let the mushrooms rest to drain while making the filling.

In a medium bowl, mix the onion, pears, chicken, thyme and half of the blue cheese. Turn the mushrooms over and replace on the baking sheet, draining off any juice. Fill the mushrooms equally with the stuffing.

Mix the remaining blue cheese and walnuts together with the apples and parsley and add to the top of the mushrooms. Return to the oven and place evenly over the top of each stuffed mushroom; bake another 20 minutes and serve.

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