Portobello Mushroom stuffed with Cheese Sauce and Chicken

Italian meets Greek kitchen! I love to use portobello mushrooms in my cooking mixing it with my favorite olive oil-cheese from my island, Mytilene.

Portobello Mushroom stuffed with Cheese Sauce and Chicken COOL ARTISAN Γαβριήλ Νικολαίδης

For the mushrooms

Ingredients

4 mushrooms
Salt and pepper
Olive oil

Directions

Put the mushrooms in a pan, make holes with a fork, add salt, pepper and olive oil and bake for 30 minutes at 180°C.

For the cream cheese

Ingredients

2 tablespoons butter
2 teaspoons flour
3/4 cup cream
1/2 cup grated cheese

Directions

Melt butter in large skillet over medium-high heat. Add flour; cook and stir with wire whisk 1 minute. Add cream, whisking vigorously until thick and smooth, about 2 minutes. Reduce heat to low and stir in cheese.  I used Mytilene olive oil-cheese but you may use parmesan.

When ready, spread the cream over mushrooms and bake at 180 °C until they get a golden color.

Portobello Mushroom stuffed with Cheese Sauce and Chicken COOL ARTISAN Γαβριήλ Νικολαίδης

For the chicken

Ingredients
1 chicken fillet
Salt and pepper
Olive oil
1 tablespoon chopped herbs (rosemary, basil, thyme)

Directions

In a bowl mix the olive oil with salt, pepper and the herbs. Cut the chicken into thin slices and coat with the mixture. Bake on the grill or nonstick pan for 5 minutes on each side. The more slowly (at low temperature for a longer time) you cook the tastier it will  become.

We set the plate putting down the mushrooms and the chicken fillets on top. Serve with green salad and lots of love.

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