prepare mushrooms, wipe off any dirt with damp cloth and remove any stem. Heat pan on medium heat.
Combine olive oil, salt and pepper and, using
a brush, coat the mushrooms with the olive oil mixture. Heat sauté pan and spray with cooking
spray. Sauté mushrooms on each side for
about 3 – 4 minutes, covered until most of the liquid is absorbed. TIP: you may
have to work in batches, do not overcrowd the mushrooms.
mushrooms and set aside.
prepare filling: cook spinach in a microwave safe bowl and cook on high for 2 –
3 minutes. Let cool then squeeze out any
spinach with cream cheese, Italian blend grated cheese, and basil.
baking, place mushrooms on a baking sheet, spoon cheese mixture on top of each
and bake for 8 – 10 minutes until cheese is melted and slightly browned.
grilling, place mushrooms on grill for about 5 minutes until cheese is melted
and slight browned.
Correction: In the video I had called for ¼ cup
olive oil but it should be 2 tablespoons.
This is such a great summer recipe and the best part is that you can get creative with it. If you don’t like eating pork, simply substitute it with beef instead. If you also don’t like some of the vegetable suggestions in the recipe, you can substitute others, some other suggestions might be escarole, eggplant,endive leaves or cauliflower .
The important thing is to have fun with it.
Prep Time: 15 minutes
Grill Time: 20 – 25 minutes
Estimated Values per Serving:
Calories: 250 Fat: 7 grams
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon dried thyme
½ teaspoon pepper
10 ounce package button mushrooms – cut in half
2 zucchini – cut into 1” pieces
2 red bell peppers – cut into large pieces
2 medium onions – quartered
2 large potatoes – cut or sliced
1 pound boneless pork loin
1 pound boneless/skinless chicken breasts
Heat an outdoor or indoor grill to 400o.
Combine all spices in a small bowl.
Season meats with half of the seasoning and set aside until ready to grill.
Combine the zucchini and mushrooms in a bowl, coat with cooking spray and fold in half of the remaining seasoning.
Combine peppers and onions in another bowl, coat with cooking spray and fold in the remaining seasoning.
If you are using an outdoor grill, coat a vegetable basket with cooking spray and add the zucchini and mushrooms to the basket. Use an additional vegetable basket for the onions and peppers. If you only have 1 vegetable basket, you can grill the vegetables in batches.
If the potatoes are large enough, add them directly on the grill (coating them with cooking spray first), if not, use a vegetable basket to grill them as well.
Grill the vegetables and potatoes for 10 – 15 minutes until browned and softened.
If you have a large grill, add the pork loin while the vegetables and potatoes are grilling. Grill the pork for about 7 minutes on each side or until the internal temperature reaches 165o. Remove from the grill, cover and rest the pork until ready to carve.
10. Grill the chicken breasts for 5 – 7 minutes on each side.
11. Transfer the grilled vegetables to a large serving platter. Carve the pork loin and transfer to the serving platter. Remove the cooked chicken breasts from the grill and transfer to the serving platter.
My family was delighted at how delicious this was. If you like creamy sauces and mushrooms, this is a must try.
My son hates mushrooms and even enjoyed it. My husband dislikes cream sauces and enjoyed it too. So it might be worth a try even if you don’t like creamy with mushrooms:)
Creamy Roast Chicken in Mushroom Sauce
Preheat oven 425o
Prep Time: 15 minutes
Cook Time: 1hour and 15 minutes
Estimated values per serving:
Calories = 165 Fat = 1 grams Points: 3
1 ½ pounds chicken breast on the bone – skinned
1 large onion – chopped
½ cup celery – chopped
2 cloves garlic – minced
4 ounces shitake mushrooms – diced
½ cup white wine
½ cup cream sherry
2 cups chicken broth
2 bay leaves
2/3 cup fat free sour cream
Arrange chicken pieces on a roasting pan and season with salt and pepper. Roast chicken for 45 minutes, cover, and set aside.
Heat a large deep on medium heat and spray with cooking spray. Add onion and sauté for 5 minutes until browned. Add mushrooms, raise the heat and cook for 3 minutes until lightly browned. Add celery and cook another 3 minutes then add garlic and cook for about 1 minute.
Add wine and sherry and reduce until liquid is almost completely absorbed, scraping any pieces from the bottom of the skillet.
Add chicken broth and bay leaves and simmer for 15 minutes. Add chicken to heat for about 5 minutes.
Remove chicken and place onto a serving platter. Remove skillet form heat, add sour cream and stir until combined. Heat for 2 minutes then pour sauce over chicken and serve.