Cooking with Roxana

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Cheesy Chicken on Mushroom

Have you ever tried to recreate a dish you had at a restaurant, only to end up with something completely different? Yeah, me too. But you know what? Sometimes, that "completely different" thing can turn out to be even better.

Take, for instance, my attempt to recreate Longhorn Steak House's White Cheddar stuffed mushrooms. I don't have a Longhorn near me, so I decided to make my own version of it. But being the lazy cook that I am, I didn't want to make just an appetizer. I wanted a complete meal. And that's how I came up with Cheesy Chicken on Mushrooms.

Now, let me be clear: I'm not a cook. I don't like following recipes. But, somehow, I managed to make this dish work. Here's how I did it:

First, I used my trusty Ninja Foodi to cook the chicken. If you don't have one of these bad boys, get one. It's quick and easy, and there's minimal cleanup involved. The chicken was cooked to perfection in just 11 minutes on the pressure cooker setting, making it super easy to shred.

For the shredding part, I used my Bosch Mixer. Okay, I'll admit it: it's a bit overkill. But let's be real here. Who wants to spend time shredding all that chicken? Not me.

It took less than 15 seconds to go from the first to the second picture. Win.

I use my Bosch Mixer mostly to shred chicken, beat egg whites for cloud bread and shred cheese. Other attachments are available to grind meat, make keto pasta for lasagne and spaghetti, a blender, a food processor, an ice cream maker and more.

Ingredients:

• 400g (14oz milk)
• 125g (half a brick) cream cheese
• 90g (3oz) shredded mozzarella cheddar
• 400g (14oz) shredded chicken breast
• 530g (19oz) or 6 large portobello mushrooms
• 40g (1.4oz) shredded fresh parmesan
• ¾ tsp salt - I use Redmonds Real Salt

Cooking Steps:

1. Preheat oven to 400F.
2. Cook chicken using a pressure cooker or another method of your choice.
3. Heat milk, shredded cheddar/mozzarella and cream cheese in a saucepan at medium temperature.
4. Soften cream cheese in the microwave and add it to the saucepan. Let it simmer and keep stirring.
5. Shred the chicken.
6. Once the sauce is creamy, add the chicken.
7. Wash and prepare the Portobello mushrooms. Hollow them out slightly to make room for the filling.
8. Scoop chicken and sauce mix onto the mushrooms.
9. Sprinkle Parmesan on top.
10. Bake at 400F for 30 minutes or until the Parmesan turns brown.

And, you know what? It turned out pretty damn good. It wasn't exactly like the appetizer I had at Longhorn, but it was better. Thanks to the added chicken, it was more satiating, and my two sons (one of whom just turned 18), who hate mushrooms, actually ate a whole serving and loved it. That, my friends, is a parenting win.

But that's not the end of the story. I had leftover chicken, but no more Portobello Mushrooms. So, I got creative, cut up the mushrooms and fried them in butter, used the same sauce recipe and dumped it all into a casserole dish. Also approved by the mushroom-hating members of my family, and in all honesty, much easier to make.

Alternative cooking steps for the casserole:

1. Preheat oven to 400F.
2. Cook chicken using a pressure cooker or another method of your choice.
3. Cut up the mushrooms and fry them in butter.
4. Heat milk, shredded cheddar/mozzarella and cream cheese in a saucepan at medium temperature.
5. Soften cream cheese in the microwave and add it to the saucepan. Let it simmer and keep stirring.
6. Shred the chicken.
7. Once the sauce is creamy, add the chicken.
8. Transfer the mixture to a casserole dish.
9. Sprinkle Parmesan on top.
10. Bake at 400F for 30 minutes or until the Parmesan turns brown.

Don't forget to store any leftovers in the fridge and consume them within 2-3 days. But let's be honest, with how delicious this dish is, it's unlikely to last that long! If you have leftovers, the casserole version freezes well, especially if you use silicone containers. This way, you can freeze your dish and easily warm it up in the oven or microwave without having to dirty another dish.

So, there you have it. Cheesy Chicken on Mushrooms. It's easy to make, delicious, and a complete meal. Give it a try, and let me know what you think. And if you have any tips for lazy cooks like me, please share them with my group.

Written by Roxana Soetebeer
Published April 8th, 2023

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