Portobello Boats with Chicken Ricotta Filling and Walnut Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a baking tray with 1 teaspoon of the olive oil.

2. 2

   Remove the stems from the portobello mushrooms, finely chop them, and set aside. Place the caps on the tray cavity-side up. Brush them with 1 teaspoon olive oil and season with a pinch of salt and pepper.

3. 3

   Heat a large skillet over medium heat with 2 teaspoons olive oil. Add the red onion and cook for 3 minutes. Stir in the garlic and chopped portobello stems and cook 3 more minutes until softened.

4. 4

   Add the ground chicken breast to the skillet. Cook for 5 to 6 minutes, breaking it up with a spoon, until no longer pink. Season with half the salt, half the pepper, 1 teaspoon smoked paprika, and the dried oregano.

5. 5

   Add the chopped fresh spinach and cook for 1 to 2 minutes until wilted. Remove from the heat and let cool for 5 minutes.

6. 6

   In a large bowl, combine the chicken mixture with the ricotta cheese, ground oats, egg, Dijon mustard, lemon zest, and 1 tablespoon chopped fresh parsley. Mix well until evenly combined.

7. 7

   Stuff the portobello mushrooms with the filling, pressing gently to create a slightly domed top.

8. 8

   In a small bowl, combine the chopped walnuts, grated Parmesan cheese, remaining 1/2 teaspoon smoked paprika, remaining salt and pepper, and the remaining olive oil. Sprinkle this mixture over each stuffed portobello to create a light crust.

9. 9

   Bake for 18 to 20 minutes at 200 °C / 400 °F, until the filling is set, the chicken is fully cooked, and the top is golden.

10. 10

    While they bake, mix the plain Greek yogurt with the lemon juice and the remaining 1 tablespoon chopped fresh parsley to make a quick sauce.

11. 11

    Let the portobellos rest for 3 minutes after baking. Serve hot with the lemon yogurt sauce spooned over the top or on the side.