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Baked Portobello mushroom with tomato cheese spinach and chicken

Baked Portobello mushroom with tomato cheese spinach and chicken

  • Difficulty Level: 1
  • Serves Serves: 2
  • Preparation

    15 mins

  • Cooking

    30 mins

Fusion Chicken Vegetable Appetizer Less Than 60 mins

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

Premium Oyster Sauce 510g

Oyster Sauce

Premium Oyster Sauce
Tomato Ketchup 340g

Basic Cooking Sauce

Tomato Ketchup
Minced Garlic 213g

Basic Cooking Sauce

Minced Garlic

How to make it

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

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

  3. Preheat the oven to 200 degrees.

  4. 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.

  5. 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.
  6. Tips: Can use any kinds of cheese.

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