This portobello mushroom melt is the stuff of lunchtime dreams.
This isn’t your ordinary portobello melt.
Not by a long shot.
In fact, it is quite extraordinary, and I bet it finds its way onto your lunch plate frequently.
This recipe starts by whipping up a roasted red pepper mayo.
Then, we’re gonna mix that mayo with a mixture of cooked, shredded chicken and mozzarella cheese.
Next, we’ll stuff it all into a portobello mushroom cap.
Finally, we sandwich the whole thing between a whole wheat sandwich thin and grill it!
It ends up crisp and crunchy on the outside, super melty on the inside.
Let’s get cooking!
If you haven’t ever cooked with portobello mushrooms, start by cleaning them.
Using a spoon, delicately scrape out the gills. If you use too much force, sometimes the cap will break.
Once you’ve finished that step, give the cap side a quick swipe with a towel to get off any dirt.
Grab a medium-size bowl, and mix together the mayonnaise, nonfat Greek yogurt, chopped roasted red peppers, garlic powder, and lemon juice.
The Greek yogurt is in there to add creaminess while cutting down on the fat of the mayonnaise.
If you haven’t ever cooked with roasted red peppers before, you can find a jar at any grocery store.
They are excellent on sandwiches or pizzas or even chopped up and stirred into your scrambled eggs.
Taste your dressing. Enough garlic? Need another squeeze of lemon juice? Adjust mayo to taste before continuing on!
Next, stir the chicken and shredded cheese into the red pepper mayo.
Lay your mushroom caps out with the gill side facing up. This is the side you will stuff.
Evenly divide the mixture between each mushroom cap.
Once you’ve filled your portobello caps, sandwich it all in a whole wheat sandwich thin.
Next, you’ll cook it a skillet until the outside gets crispy and the cheese starts to get melty.
Serve your sandwich hot.
On a Sunday, I always cook chicken in the slow cooker then shred it. This makes throwing together a meal like this a breeze!
The chicken, cheese, and red pepper mayo filling can be refrigerated for up to 4 days. Prep on a Sunday and have the filling ready to make a mushroom melt later in the week.
MAKE IT A 40-30-30 MACRO MEAL:
If you calculate macros, you will want to weigh your chicken, cheese, and mayo filling and divide the filling between each mushroom cap equally by weight.
To make this a 40-30-30 friendly macro meal, serve one portobello mushroom melt with a side of 1/2 cup sliced strawberries.
According to MyFitnessPal your macros will be:
328 Calories | 32 Carbs | 13 Fats | 27 Protein
- 2 tablespoons mayonnaise
- 4 tablespoons nonfat Greek yogurt
- 2 tablespoons chopped roasted red pepper
- dash garlic powder
- 4 teaspoons lemon juice
- 5 ounces cooked, shredded chicken breast
- 4 ounces shredded part-skim mozzarella cheese
- 4 portobello mushroom caps (between 40 and 80 grams each)
- 4 whole-grain sandwich thins
- In a small bowl, stir together mayonnaise, Greek yogurt, chopped red peppers, garlic powder, and lemon juice. Once mixed, stir in shredded cooked chicken and mozzarella cheese.
- Scrape and clean the portobello mushroom caps. Leave gill side up.
- Weigh your chicken and cheese mixture and divide it evenly between each mushroom cap. Place stuffed mushrooms between sandwich thins.
- Spray skillet with cooking spray.
- Heat skillet over medium-high heat.
- Add sandwiches to skillet. Cook until bread is golden and cheese is starting to melt - approximately 3 to 5 minutes per side.
To make this a complete 40-30-30 macro meal, serve with a side of 1/2 cup sliced strawberries.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 273Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 35mgSodium: 442mgCarbohydrates: 25gFiber: 7gSugar: 5gProtein: 27g