Preheat your oven or toaster oven and grab your ingredients. You need some mushrooms, hot sauce, parmesan cheese, laughing cow cheese, some onion or shallot and some cooked chicken. You also need aluminum foil that is non stick or regular and some nonstick cooking spray.
Chop up your chicken.
Chop your mushroom stem and the shallot.
The recipe didn't say to do this but I scraped out the gills from the under side of the mushroom cap.
Mix together the chicken, laughing cow cheese, shallot and the mushroom stems.
Put the chicken mixture in the mushroom cap.
Top with the parmesan cheese.
Hungry Girl says to lay another piece of foil on top to make your pack, I just fold down the top.
Then I fold up the sides. Easy! Pop it in your pre-heated oven for about a half an hour. The only thing I don't like about this cooking method is you can't really smell your food cooking.
When it is done be careful of escaping steam, you can cut it with scissors to open easily and avoid steam burns.
I served this with some salad and it was delicious! The foil packs are a great idea for solo meals and there is hardly anything to clean up afterwards.
Do you cook in foil packs, if so what do you usually make?
I haven't done foil packets in a long time. It is such a great idea since I often dine alone like you. My go-to for foil packets was always fish. So easy and tasty. I'm soooo jealous of your weather, no kidding it was snowing here earlier...boo!!! And it's still in the 30's.
ReplyDeleteI never do cook with foil packs... not sure why?! I love the foil pack chicken snack at my favorite Chinese place... I should try it!
ReplyDeleteWhat a great idea to put buffalo chicken into mushrooms! I love them both:)
ReplyDeleteI have cooked chicken, rice, and veggies in a foil pack before. This reminds me that I need to cook in foil packs more often. This looks delicious!
ReplyDeleteMy husbands Mom used to use foil packs for nearly every meal, so he's a bit traumatized by it!
ReplyDeleteI am not a fan of mushrooms, but last summer my daughter and I had a grilled marinated portabella mushroom at a farmers market and we both really liked it! I need to try that at home.
I love that nonstick foil! I used to use it to bake breakfast cookies on b/c they slid right off without having to grease it, and for some reason completely forgot about it. Man, this is a great idea. Now I'm coveting your toaster oven. I only have the slotted toaster. It does suck heating up the oven when it's hot outside! Regardless, I think I need to stuff some portabellas soon.
ReplyDeleteThis is definitely so much easier than getting your apartment all hot from the oven! I don't have a toaster OR a toaster oven so now I'm a bit jealous :P
ReplyDeleteI love using the foil, nice not to have a lot of cleanup. Great recipe!
ReplyDeleteNon-stick foil? This exists?? :) I'm tempted to use a phrase I don't permit at home. "You Americans!!" I'm envious.
ReplyDeleteLove these mushies!
What a healthy and delicious looking stuffed mushroom. YUM!
ReplyDeleteThat is a brilliant idea my friend to stuff a mushroom :D
ReplyDeleteCheers
CCU
I usually use foil cooking for fish, but never thought of cooking with chicken. I love that you put it on portabella mushroom too! Such a low calorie dish. I should be eating light like this to lose some weight... 90F already! :O Stay cool!
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