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  • Baked Portobello mushroom with tomato cheese spinach and chicken

Baked Portobello mushroom with tomato cheese spinach and chicken

  • Difficulty
  • Serves
  • Preparation

    15mins

  • Cooking

    30mins

What You Will Need

Made with
Lee Kum Kee products

How to make it

Dice the chicken and marinate for 10 minutes. Remove the seeds from the tomatoes and dice.

Heat the oil pan, stir-fry the spinach and add the garlic to taste.

Preheat the oven to 200 degrees.

Apply a little olive oil and tomato sauce to the mushroom; put the tomato, spinach and chicken onto the mushroom cap. Sprinkle with dried herbs. Bake in the oven for 15 minutes.

Sprinkle the mushroom with cheese and bread crumbs, put back in the oven. Bake for another 10 minutes until the cheese melts and the bread crumbs become golden yellow. Decorate with basil leaves and tomato sauce.
Tips: Can use any kinds of cheese.