Champignons portobello farcis au poulet

Ingrédients

• 4 large portobello mushrooms
• 1 cup shredded cooked chicken
• 1 cup frozen corn
• 1/2 cup halved grape tomatoes
• 3 green onions, sliced
• 1 1/2 cups Jarlsberg cheese, shredded + divided
• 1/4 cup crumbled feta cheese
• 1/2 tsp. garlic powder
• 1/2 tsp. cumin
• 1/4 tsp. chili powder
• Olive oil
• Kosher salt and fresh black pepper
• To serve: cilantro, avocado, sour cream

Préparation

1. 1

   Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.

2. 2

   Remove stems from mushrooms and use a spoon to scrape out the gills. Arrange mushroom caps on a baking sheet stem side up.

3. 3

   Rub the entire mushroom cap with olive oil and season the inside with salt and pepper. Bake 15-20 minutes or until tender. If any moisture collects in the mushroom caps, carefully blot it with few sheets of paper towels or drain it.

4. 4

   Reduce the oven temperature to 425 degrees F. Combine the chicken, corn, tomatoes, onions, 1 cup of Jarlsberg cheese, feta cheese, garlic powder, cumin, and chili powder. Season with salt and pepper, to taste.

5. 5

   Spoon generous amount of chicken mixture into the mushroom caps, top with remaining shredded Jarlsberg cheese.

6. 6

   Bake for 10-15 minutes or until the cheese is melted. Serve with cilantro, avocado, and sour cream.