Herby Basmati & Chicken Goat Cheese Stuffed Portobellos
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Cooking tools:
- Pastry brush
- Grater
- Oven
- Baking sheet
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Stove
- Plate
- Paper towel
Ingredients
- Royal basmati rice, 1 cup, cooked
- Portobello mushrooms, 4 large
- Olive oil, 1 tablespoon, plus more for brushing
- Shallot, 1 medium, finely chopped
- Garlic cloves, 4, minced
- Red bell pepper, 1/4 cup, finely diced
- Rotisserie chicken (or cooked chicken), 1/2 cup, diced into bite-sized bits
- Italian seasoning, 2 teaspoon
- Kosher salt, 1/4 + 1/4 teaspoon
- Black pepper, 1/8 + 1/8 teaspoon
- Goat cheese, 2oz, crumbled
- Cherry tomatoes, 3-4, sliced into thin rounds
- Bread crumbs, 1/4 cup
- Pecorino Romano, 2 tablespoons, grated
- Fresh parsley, 2 tablespoons, chopped
- Honey, a drizzle per mushroom (optional)
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