When I'm not out launching off into the wild blue yonder or off on some other hairbrained, pleasure seeking mission, I can be found in my kitchen trying not to burn the place down! Hey,pilots gotta eat too...right??!! So to that end I welcome you to :
The Flying Chef's Kitchen
hi Synthia. I hope you are doing well and have a nice Birthday. Miss your posts. Aug. 24, 2006
Hi There! Today were going to be doing those delicious Chicken Parmasan Stuffed Portobellos that you have been seeing in the picture. Don't worry, they're not that hard to do! Are you ready? Follow me!
Let's start with our ingredients:
3 packages of Portobello mushrooms (they usually come 2 to a pack,sometimes more)
Canned grated parmasan cheese (you know the one that's dried and you find in the pasta aisle--yeah that's the one)
Shredded parmasan cheese (this one is the refrigerated version found in the same aisle with and probably next to the mozarella cheese)....And, speaking of mozzarella cheese....
Shredded mozzrella cheese (the 2 cup or 4 cup pack -your choice depending upon the amount of cheese you like)
Minced garlic ( I used the one in a jar- it sure saved me some time, instead of mincing and grating garlic myself) Keep the jar handy you'll have to go back to it on several occasions during this recipe
Italian seasoning ( this is the one that they sell with several herbs blended together in one bottle - oregano,basil,sage,thyme,etc.......)
1 jar of sundried tomato basil pesto
1 packet of Sazon Goya
Ground chicken- I used 2 packs because the ones I picked up really didn't have much to them.
Olive oil
Pasta sauce - whatever flavor you desire(1 large jar)
1 large Onion (chopped)
Let's put this dish together!
Start with the mushrooms:
Yes I know! What big mushrooms you have! All the more room for our delicious stuffing!
These mushrooms come with gills.(as all mushrooms do) You'll know them when you see them. These are the group of dark brown or black slits on the underside of the mushroom. I usually take a spoon and carefully scrape them out. So this is not remnants of dirt you are seeing, it's the remnants of the gills. The gills are harmless. They don't change the flavor or texture,just the color if you leave them in.Not to mention less room!
The next thing you want to do is to carefully pull out the stems from the mushrooms. However, don't take them and chuck them in the trash,because you'll need them! As a matter of fact, after you pull them off, chop them up and set them aside.
You'll notice that I wasn't as careful as I should be with this one and it broke on me a little bit. Anyways....
here's where you need your olive oil.
Take your olive oil and brush it on both sides of the mushroom.
Sprinkle some of the canned grated parmasan in the mushroom and add some minced garlic to it.
Add a little sundried tomato basil pesto to your mushroom caps
Good! Now set the mushrooms aside while you work on the rest of the ingredients
Chop your onions if they are not already chopped
Take the vegetable items that you've chopped - the mushroom stems,the onions , and use 2 tblsp. of the minced garlic. Mix them.
saute them over a little olive oil in the skillet or frying pan over medium to medium high heat. The idea is to lightly saute them until the onions are slightly transparent- not fry them into oblivion.
take them out of the skillet and set aside. Wipe out the skillet (or use another if you have it and so desire)
Now it's time for the meat:
Make sure.....make sure.....make sure to cook this chicken until it is fully done. Do not under any circumstances eat this rare or undercooked. Cook this until it is no longer pink! In fact, I would even add on some extra time to make sure it's done!
You can start cooking it then after about 5 or so minutes add in your chopped veggies (mushrooms,onions,garlic)
If you have some garlic powder sprinkle some on if you want.
Add your packet of sazon goya.
Mix all of your ingredients into the meat well and let it continue cooking until done.
Once the meat is done, it's time to add at least 2-3 tablespoons of the sundried tomato basil pesto to the meat (you can start off with the 2 and if you feel it needs more go for number 3).Mix well.
Add the pasta sauce and mix well !
Now it's time to start stuffing the mushrooms!
All stuffed !
The Cheese!!!
Preheat your oven at about 325 deg F (163 deg C )
This is where you get to mix and add the mozzarrella.
The first thing to do is to pour out the mozzarrella into a mixing bowl. Sprinkle some italian seasoning on the cheese. Then add about a tablespoon and a 1/2 of the minced garlic. Mix all of the ingredients in your bowl well.
Top your stuffed mushrooms liberally with the cheese mixture.
Place the mushrooms in the oven and allow the mozzarrella mixture to melt.
Once the mozzarrella is melted, it's time to add the final ingredients.
Sprinkle a little of your canned grated parmasan cheese on top of the melted mozzarrella and then top with the shredded parmasan.
Now place your mushrooms back in the oven in order to allow the parmasan to melt some.
I left the mushrooms in the oven about 20 -30 minutes.
The important thing is to get the filling hot too! The mushrooms taste good, but they taste delicious when they are well heated.
Keep an eye on them when they are in the oven. Don't let them burn. We want hot, not burned!
Voila! Or should I say Bellisimo !
I hope that you enjoy this wonderful dish!!
i heard about the court room incedent and my thoughts go out to the families. When will it end! *sigh* thanks for the recipe.. Ill check back later for the completed version so i can print it off! Thanks also for the comments and have a great week. Lets just all hope it gets better!
oh great....NOW im hungry LOL 
Hi Capt. Canuck! Thanks for stopping in! Yeah, that courtroom incident was a real shocker.My godfather works in the next building.Fortunately he wasn't hurt! It's unfortunate that people still died or got injured!!
i'll take an order of those
OK i wish i could show you a pic but this has gone onto my MENU for Thursday night! LOL. I'll let you know how they come out.in fact I'll use my web cam to take a pic of the finished product and even tho im sure they wont look the same as long as they taste HALF as god as they look here then ill be one very happy man! Thanks again! 
O Yummay...
I'm gonna hafta try to make these too...haha except I'm afraid of what I'll do to them. I make kitchen fires
..but these look soo good I'll risky it, haha.
OMG those look so good.. Dropping in to say Hi and Happy St. Paddy's day.. Hope you aren't caught without green on.. I am having my surgery tomorrow and my hubbie said I needed to paint a shamrock on my thigh so they wouldn't pinch me.. LOL I bet the doctor would get a kick out of that one.. Have a good one my friend.. Here are a couple of blinkies I made to give all my friends.. 
I saw that you joined my forum, so a hearty welcome to H.U.F., Synthia!! Hope to see you at the forum!! 
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