Servings
Four
Ready In:
45 Min – or Less!
Good For:
Dinner
Chicken Caprese Stuffed Portobello Mushrooms, with Spaghetti All’Aglio e Olio & Fresh Salad Greens
- 4 large Portobello Mushrooms, brushed clean, stems removed
- 4 Boneless Skinless Chicken Thighs (or 2 chicken breasts cut in half if you prefer)
- 8 Slices Bocconcini Cheese (or Mozzerella if you can’t find Bocconcini)
- 1 cup Grape or Cherry Tomatoes cut in half
- 10 Fresh Basil leaves (wash, pat dry, and chiffonade)
- 1/3 cup Balsamic Vinegar
- 4 Cloves Garlic finely chopped
- 2 Tablespoons Olive Oil Salt & Pepper
Spaghetti All’Aglio E Olio
- 16 oz (454 g) dry Spaghetti
- 1/2 cup Olive Oil
- 8 cloves garlic, finely chopped
- 2 Tablespoons Parsley, finely chopped
- 1 Tsp Chili Flakes (optional)
- 1/3 Cup Grated Parmesan plus a little more to garnish
- 1/8 Cup pasta water
- Enough mixed greens to make 4 servings of salad
- 1/2 cup chopped tomatoes
- 1/2 cup chopped cucumber
- Olive Oil & Balsamic Vinegar to dress salad
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Step by Step Instructions
Step 1 – Star of the Show!
Set oven to 350°
Add olive oil to oven proof skillet (we use a cast iron fry pan) on medium heat (not too hot! Olive oil has a moderate smoke point). Add garlic and sauté until fragrant (about 2 min). Remove from heat and using a pastry brush, brush the outside and inside of the mushroom caps with about half the garlic and olive oil mixture. Scoop the remaining olive oil and garlic into a small dish and set aside.
Place mushroom caps on a plate, bottom facing up. Season with salt and pepper, and set aside.
Return the skillet to medium heat and brown the chicken on both sides (about 1 minute per side – longer if using chicken breasts). Add more olive oil if needed. When chicken is browned, place a piece of chicken on each of the mushroom caps, and brush chicken with remaining olive oil and garlic.
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Step 2
Return skillet to medium/high heat, add balsamic vinegar and sliced tomatoes and bring to a boil, stirring frequently while the balsamic reduces and thickens (about 4 minutes). Remove from heat. Using a heat proof spatula push balsamic reduction and tomatoes to the outside of the pan, then place the mushroom caps around the center of the pan. Next, place two slices of Bocconcini on each piece of chicken, then use a spoon to scoop the reduced balsamic and tomatoes over the chicken and mushrooms, then scatter the basil on top of everything.
Place skillet into oven for about 20 min, until bocconcini begins to brown. While the Portobellos are in the oven, prepare the Salad and Spaghetti all’Aglio e Olio
Step 3 – Prep Your Greens!
Place salad greens, tomatoes, and cucumber into a large bowl. Place in the fridge until everything else is ready.
Step 4 – Spaghetti all’Aglio e Olio!
Place dry spaghetti into boiling water and cook until al dente (usually about 10 min.). Drain pasta, place it into a large bowl, and mix in a drizzle of olive oil so that it doesn’t stick together while you make the sauce. Put the olive oil into the same pot that you cooked the pasta in and bring it up to medium heat. When the oil is warm, add the garlic (and chili flakes if you choose to use them) and heat until the garlic is fragrant – about 3 minutes. Return the pasta to the pot along with the reserved pasta water. Using tongs, mix pasta to coat with garlic and olive oil, then add Parmesan and continue mixing until pasta is well coated. Turn off the heat and put a lid on the pot to keep the pasta warm until the Portobellos are ready.
Step 4 – In for the Finish!
When bocconcini is browned remove the mushrooms from the oven and put the finishing touch on the spaghetti. Sprinkle chopped parsley over spaghetti and mix to distribute. Add a serving of pasta to each plate, and sprinkle with fresh grated Parmesan. Drizzle with Olive oil and Balsamic over salad greens, sprinkle with salt and pepper and toss to mix well. Add a serving of salad to each plate. Now, add a beautiful Chicken Caprese Stuffed Portobello Mushroom to each plate – dinner is ready to be served!
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