SCD Chicken-Stuffed Portobello Mushrooms

by Steven Wright

SCD Chicken-Stuffed Portobello Mushrooms

You guys know, I’m not a professional chef.

But over the last 10 years, I’ve learned a few things about what makes food taste good.

And one of the things that makes anything taste better is umami.

Umami is the 5th flavor – it’s hard to describe, but the best word is probably savory. It gives food a deep earthy flavor.

You can add umami flavor to food with several ingredients – anchovies have it, tomato paste or coconut aminos are other good options – but my absolute favorite source of umami flavor are mushrooms!

This recipe has a TON of amazing umami flavor from coconut aminos, two types of mushrooms, AND Kettle and Fire’s new mushroom chicken bone broth.

I like it as a hearty appetizer or even as a main course.

Prep time: 10 min | Cook time: 20 min | Total time: 30 min
Servings: 4

INGREDIENTS:

  • 4 portobello mushrooms
  • 2 tablespoons liquid aminos
  • ¾ cup mushroom chicken bone broth
  • 1 shallot, thinly sliced
  • 1 garlic clove, minced
  • 1 ½ cups crimini mushrooms, roughly chopped
  • 1 cup cooked chicken breast, chopped
  • 1 tablespoon cilantro, roughly chopped

INSTRUCTIONS:

  1. Heat oven to 400°F.
  2. Gently clean the portobello mushrooms with a paper towel and remove the stems. Evenly distribute the liquid aminos by rubbing on each of the mushroom tops. Place mushrooms gill-side up on a nonstick baking sheet.
  3. In a large sauce pan over medium heat, warm ¼ cup of the bone broth until simmering. Then add the shallot.
  4. Stirring occasionally, cook until the shallots are tender and translucent, about 3 minutes.
  5. Add garlic, crimini mushrooms and ¼ cup more of the bone broth. Cook until mushrooms are soft and broth has thickened, about 5 minutes.
  6. Add cooked chicken and remaining broth. Stir until stuffing is fully mixed.
  7. Scoop ¼ cup of the mushroom chicken stuffing into one portobello mushroom top. Repeat this with the remaining stuffing and mushrooms.
  8. Transfer to the oven, and cook mushroom tops, until mushrooms are golden brown, about 10 minutes.
  9. Garnish with cilantro and enjoy.

Kettle & Fire Mushroom Chicken Bone Broth

I hope you enjoy this easy dish as much as I do.

Please leave me a comment and let me know how yours turns out.

– Steve

P.S. What other ways do you use the new Kettle & Fire mushroom chicken bone broth?

Let us know in the comments. I’m loving it for cooking and sipping.

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About the author

Steven Wright Steve Wright is a health engineer and author. In 2009, he reached a breaking point when IBS took over his life and the doctors didn't know how to help. Since then, he has transformed his health and started SCDLifestyle.com to help others naturally heal stomach problems. You can check out his story here and find him on Google+, Facebook or Twitter.

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{ 2 comments… read them below or add one }

Hannah November 1, 2017 at 12:07 am

I rubbed the portobello tops with some olive oil to soften them up a bit more, but these came out well. Perfect with a small side salad (roasted romaine wedge with lemon and olive oil dressing.)

Reply

Lori Jo Berg November 1, 2017 at 1:24 pm

HI Hannah – thanks for the tip! Glad you enjoyed them:)

Reply

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