Of which 2.6 g sugars and 3 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Selenium (mushrooms) · Vitamin D (mushrooms) · Lean protein (poultry)
Allergens milk
Portobello mushrooms stuffed with chicken and mozzarella
A chicken and cheese filling in a giant mushroom, ready in time for dinner.
Ingredients
- 6 large portobello mushrooms, caps only (600 g / 1¼ lb) — save the stems, chopped
- 200 g (7 oz) cooked shredded chicken
- ½ small onion, chopped (40 g / 1½ oz)
- 2 cloves garlic, minced (6 g)
- ¼ cup chopped tomato (45 g / 1½ oz)
- ¼ cup shredded mozzarella (28 g / 1 oz)
- 2 tbsp olive oil (20 g / ¾ oz)
- chopped fresh parsley and chives, to taste (3 g)
- salt and black pepper, to taste
Method
- Preheat the oven to 180 °C (350 °F). Wipe the mushrooms clean with a damp cloth, gently pull out the stems and chop them very finely.
- In a skillet with half the olive oil, gently brown the onion and garlic over medium heat until soft.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Air Fryer”. The English edition is coming soon.
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