RCI-VG.005.0244.001
Stuffed Portabella à la Cajun
One of the best trips I have been on was driving to Louisianna with my two sisters. We went specifically to see the Acadian settlements and it was thrilling to see all the names were the same as in my background from the Acadian part of Canada.
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyadvanced
Ingredients
- 2 large
- 1 unit
- garlic6 clovessmashed
- ¼ teaspoon
- mashed red potatoes½ cup
- 1 tablespoon
- 2 tablespoons
- 1 teaspoon
- 1 tablespoon
- 1 tablespoon
- celery3 tablespoonschopped fine
- shallots2 tablespoonschopped fine
- green peppers2 tablespoonschopped fine
- ½ teaspoon
- Cajun seasoning or Creole seasoning (contains cayenne)½ teaspoon
- 1 unit
- 2 tablespoons
- 1 unit
Method
1
Remove stems and gills from portabello mushrooms using a spoon or knife, creating a clean cavity for filling. Set mushroom caps aside.
2
Dice chicken breast into small, uniform pieces (approximately ¼-inch cubes) for even cooking.
3
Heat 1 teaspoon of butter with olive oil in a large skillet over medium-high heat until the butter is fully melted and the mixture begins to shimmer.
4
Add diced chicken to the hot skillet and cook for 3-4 minutes, stirring occasionally, until the chicken begins to brown on the surface.
4 minutes
5
Stir in the 6 smashed garlic cloves, celery, shallots, and green peppers, and cook for 2 minutes until the vegetables become fragrant and slightly softened.
2 minutes
6
Pour in white wine and scrape the bottom of the skillet with a wooden spoon to deglaze and incorporate any browned bits. Cook for 1 minute until the wine reduces slightly.
1 minutes
7
Add Cajun or Creole seasoning, basil, garlic salt, and season with salt and pepper to taste. Stir to combine evenly.
8
In a small bowl, whisk together mashed red potatoes, dry milk, and water until well combined, then fold this mixture into the chicken and vegetable mixture in the skillet until fully incorporated.
9
Divide the chicken-potato filling evenly between the two portabello mushroom caps, mounding the filling slightly in the center of each mushroom.
10
Preheat oven to 400°F (200°C) and place a shallow baking dish or cast iron skillet in the oven to heat.
11
Carefully transfer the filled mushroom caps to the heated baking dish, then dot the top of each with ½ tablespoon of butter and sprinkle lightly with paprika.
12
Bake for 18-20 minutes until the mushroom caps are tender when pierced with a fork and the filling is heated through.
20 minutes