Mexican Chicken Enchilada‑Style Portobello Boats
Large portobello caps filled with shredded chicken, salsa, and avocado, baked until tender.
Total
45 min
Prep
20 min
Cook
25 min
Serves
3
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Recipe serves 3
Ingredients
- 6 large portobello mushrooms
- 300 g cooked chicken breast, shredded
- ½ cup salsa verde
- 1 avocado, sliced
- 1 tbsp olive oil
- ½ tsp cumin
- ½ tsp chili powder
- ¼ tsp salt
Instructions
- 1
Preheat oven to 200°C (400°F).
- 2
Remove stems from portobellos and brush caps with olive oil; season with salt, cumin, and chili powder.
- 3
Place caps gill‑side up on a baking sheet and bake 10 minutes.
- 4
Mix shredded chicken with salsa verde.
- 5
Remove caps, fill each with chicken mixture, top with avocado slices.
- 6
Return to oven 8‑10 minutes until heated through.
- 7
Serve hot.
Nutrition per serving
Calories
280
14% of a 2,000 kcal day
| Protein | 26 g |
| Carbohydrate | 9 g |
| Fat | 14 g |
| Fiber | 5 g |
| Sugar | 3 g |
| Sodium | 460 mg |
Goes well with this
Mexican dishes that round out the meal.
Classic Mexican Red Rice
Traditional long-grain rice toasted and simmered in a fresh tomato and garlic puree.
Mexican Street Corn Tortilla
Spanish omelette base topped with roasted corn, lime, and cotija cheese.
Mexican Birria-Style Spaghetti Squash
Slow-braised beef short rib in a complex dried chili consommé served over oven-roasted spaghetti squash strands.
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