Vacations are wonderful, but coming home to find that a power surge had tripped the GFI in our garage….not so much! We lost two freezers which contained all of our pastured meats, homemade bone broths, wild caught fish, and organic fruits and vegetables; however, we are grateful as it could have been much worse.
Since nothing could be saved from the freezers, meals are a bit of a challenge. Thankfully I have access to wonderful farms and CSA’s, and slowly but surely we will restock. Yesterday I purchased some staples which included a few pastured chicken breasts which I incorporated into our dinner. This recipe can be served as a meal or appetizer. The organic Portobello mushrooms I found yesterday were on the small side and the recipe below filled 9 mushroom caps.
3 pastured chicken breasts (cooked, cooled and cut into small pieces/shreds)
Organic Portobello Mushroom Caps
Homemade Pesto (or your favorite Organic brand)
Cheese Blend (Optional) NOTE: we used fresh goat cheese and fresh mozzarella.
Smoked Paprika, Sea Salt, and Freshly Ground Black Pepper (to taste)
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper.
Clean your Portobello mushroom caps removing the stems.
Place the mushrooms on the baking sheet (stem side facing up).
Spoon and spread the pesto inside the mushroom cap.
Sprinkle the cooked chicken breast meat on top of the pesto.
Sprinkle the optional cheese on top of the chicken.
Season with smoked paprika, sea salt and freshly ground pepper.
Bake at 350 degrees for 15 to 20 minutes (or until hot).