Ingredients
2 boneless skinless chicken breasts
1 small bunch fresh thyme
1 small bunch fresh parsley
1 small bunch fresh oregano
Kosher salt
1 extra-virgin olive oil
3 cloves garlic, minced
1 (28-oz.) can crushed tomatoes
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
Pinch crushed red pepper flakes
2 tbsp. extra-virgin olive oil
1 c. panko bread crumbs
8 portobello mushrooms, stems removed
1 c. shredded mozzarella
1/2 c. freshly grated Parmesan
Basil, for garnish
Preparation
Step 1Preheat oven to 350°. In a large pot of water over medium heat, add chicken, fresh herbs, and a generous amount of salt. Bring to a boil and cook until chicken is cooked through and easily shreds, 10 to 15 minutes. Remove chicken and shred with two forks. Step 2In another large pot over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute. Add tomatoes, then fill can with 1/2 cup of water and swirl around to catch any remaining tomatoes; add to pot. Season with oregano, salt, pepper, and a pinch of red pepper flakes. Let simmer 20 minutes. Add chicken and toss to combine. Step 3In a medium skillet over medium heat, heat oil. Add panko and stir until golden and toasted, about 5 minutes. Step 4Place mushrooms on a large baking sheet, stem side up. Spoon chicken mixture into each mushroom, then top with toasted panko, mozzarella, and Parmesan. Step 5Bake until cheese is melty and mushrooms are tender, 30 minutes. Step 6Garnish with basil before serving.
Have you made these yet? Let us know how it went in the comments below!
