Chicken Stuffed Mushroom Recipe con Huevos – Healthy Brunch

This Chicken Stuffed Mushroom Recipe con Huevos is another one of my original concoctions that I ate during my Arbonne challenge. I cut out gluten, dairy, soy, and added sugars. However, one of the things on my list of acceptable foods were mushrooms!

Now I’m not going to pretend that I’ve really ever been a huge fan of mushrooms. They’re slimy and have a strong flavor. However, a good chicken stuffed mushroom recipe has always been something I can get behind because there are so many other flavors that tone down the strong taste of mushrooms.

This particular breakfast or brunch recipe is yummy and bound to keep you full for hours because it’s packed with so many healthy calories and fulfilling proteins! You may feel like you’re cheating on your diet but you’re not! I know…so hard to believe.

Now I didn’t use any cheese, but cheese would definitely help pull this dish together a little more. I would suggest monterey jack or a mexican blend that you sprinkle on top 3 minutes before cooking time is over. You can also sprinkle it into your chicken mix and let it bake with your meal.

One more thing, portabella mushrooms fall apart just by looking at them. So, make sure to be careful when you’re cleaning them out and destemming them. They will break and your eggs will be all over the dish.

Before you start cooking, pull out all of your ingredients to speed up the prep. If you try this Chicken Stuffed Mushroom recipe or a variation, please tag me on Instagram, Twitter, or Facebook! I want to see what you’ve done so I can share it and try it myself 🙂 I’ve done enough talking, here is a shopping list for you to take with you to the grocery store!

Ingredients:

• 1 large portabella mushroom, cleaned and destemmed
• 1 chicken breast, shredded
• 1 large egg
• 1 cup raw baby spinach
• 1/2 cup of brown rice cooked
• 1 tbsp olive oil
• 1 tbsp minced garlic
• 1/2 red pepper
• 1/2 tomato chopped
• 1 tbsp parsley
• 1 tsp:
  • salt
  • pepper
  • cinnamon
  • paprika
  • chili powder

Directions

1. First, preheat oven to 400°F. Boil 2 1/2 cups of water and cook rice.
2. Then pour olive oil into pan and heat to medium-high.
3. Next add chicken breast, but don’t season yet. Cook on both sides until they are light to golden brown. It’s okay if the chicken is not cooked all the way through.
4. Pull chicken out of pan then shred with a fork. Reduce heat to medium-low and add minced garlic and shredded chicken back into pan. Next, add salt, pepper, cinnamon, and chili powder.
5. Add spinach into pan then chop tomato and red pepper, and add to the pan as well. Cook everything and mix occasionally to ensure seasonings are spread over everything.
6. While the mix is cooking, destem and clean out the inside of the mushroom. Remove all of the black lining until you have a hollowed out mushroom. Then, rub the outside of the mushroom with a little olive oil and sprinkle salt and pepper on the outside.
7. Next, place it in a clear, non-stick baking dish top down. Add cooked rice to the bottom of the mushroom in a thin, even layer. When the chicken is completely cooked and the vegetables are soft/wilted, fill the mushroom with the mix until you have the desired amount inside. Use your spoon to make a small depression in the middle of the mix.
8. Crack an egg on top. The egg may slide around, so be very slow and careful sit the yolk in the middle of the depression you made. Sprinkle the paprika on top of the egg.
9. Put the mushroom in the oven and cook for about 5 minutes, or until the egg is cooked to your liking.
10. Finally, remove from the oven and sprinkle parsley on top, then enjoy!