• Ingredients:
  • 8 FunGuy portobello mushrooms
  • 2-3 tablespoons olive oil
  • pinch of salt
  • 2 roasted boneless skinless chicken breasts (precooked)
  • ¼ cup sour cream
  • ¼ cup cream cheese
  • ¼ teaspoon garlic salt
  • ¼ teaspoon dried dill
  • ¼ teaspoon dried parsley
  • 4 green onions

The FuyGuy enjoys a good sour cream and onion dip, but mushrooms aren’t the most reliable of chip. So what is a FunGuy to do? Turn our portobello mushrooms into the perfect mini sour cream and onion bowls!

In this recipe we’ve mixed up a simple sour cream and cream cheese filling, added it to our first baked portobello mushroom caps, and then topped with a savory bite of roasted chicken and green onion tops. Ideal with a hearty soup, salad, or as a holiday or game day appetizer!

DIRECTIONS:

  1. Preheat oven to 400F. Line a baking sheet with parchment paper.
  2. Brush off any debris from the FunGuy Portobello mushrooms with a damp cloth. Pop out the stem using your thumb and discard. Transfer the mushrooms to a large bowl.
  3. Drizzle the olive oil over the mushrooms and sprinkle a pinch of salt over them and toss well to coat each mushroom well. Transfer the mushrooms to the baking sheet and bake in the oven for 10-15 minutes or until they are just tender and liquid has pooled in the middle.
  4. While the mushrooms bake, prepare the filling.
  5. Slice the chicken breasts very thinly and set aside. Remove the root end from the green onions, slice the white portion and add it to a bowl with the sour cream, cream cheese, garlic salt, dill, and parsley. Mix until smooth and creamy. Slice the green tops and set aside for later. 
  6. Remove the mushrooms from the oven and pour out any liquid that has accumulated in the cap, and return them to the baking sheet. Spoon the sour cream and onion filling into each cap and return the mushrooms to the oven and let them cook an additional 5-10 minutes or until the mixture is warmed through.
  7. Once the mushrooms and filling are hot, remove them from the oven, top with slices of chicken, and return to the oven, for 3-4 minutes, just to reheat the chicken. 
  8. Remove the Chicken sour cream and onion portobello bowls from the oven and top with the sliced green onion. Serve alongside soup, salad, or as an appetizer!

Have a Fun meal!