Baked Portobello mushroom with tomato cheese spinach and chicken
What You Will Need
Ingredients
- Portobello Mushroom 2pcs
- Tomato 1pc
- Mozzarella cheese 80g
- Spinach 150g
- Chicken 100g
- Lee Kum Kee Tomato Ketchup 6 tbsp
- Lee Kum Kee Minced Garlic 1tsp
- Dried Italian herbs 2 tsp
- Bread crumbs 2tsp
- Basil leaves 4 pcs
Marinade
- Lee Kum Kee Premium Oyster Sauce 1 tbsp
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.
You May Also Like
Wagyu Beef Fried Rice
- Difficulty
35 mins
1
Asparagus Salad with Sesame Oil
- Difficulty
10 mins
55
Yam and Mushroom Rice with Sesame Oil
- Difficulty
35 mins
50