I’m excited to partner with Monterey Mushrooms, the largest fresh mushroom grower in North America, for this post. As always, all opinions are my own, and I only partner with brands and products I genuinely love using in my own kitchen.
Calling all stuffed mushroom and lettuce wrap fans- this one is for you. If a lettuce wrap and a stuffed mushroom had a baby, this would be the result. These portabellas are the perfect wrap for an incredibly delicious and nutritious ground chicken and veggie filling that’s bursting with flavor. Go ahead and jot down this one for your weekly menu- it’s going to be a hit!
KISS Tip: Did you know that one million pounds of mushrooms can grow in the space of one acre all while requiring minimal water and being ready for harvest in only a few days?!
I really enjoy Asian flavors, but also know that the sodium is often incredibly high and when trying to replicate dishes at home, they can sometimes fall flat. This flavorful recipe couldn’t be any more simple and by using coconut aminos instead of soy sauce, the sodium is significantly reduced! If you’re not familiar with coconut aminos, it’s a savory sauce made from the fermented sap of coconut palm then mixed with sea salt. It comes in around 90mg of sodium per tablespoon, compared to 280mg of sodium in one tablespoon of soy sauce. Plus, it’s a gluten-free seasoning sauce option!
Happy Summer and Happy eating, y’all!
KISS Asian Chicken Portabella Wraps
- 1 lb. ground chicken
- 6 Monterey Mushroom Portabella mushroom caps
- 1 red pepper, chopped
- 1 bunch chives, chopped, reserve handful for topping
- 1 8 oz. can water chestnuts, diced
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 Tbsp sesame oil (2 Tbsp reserved for sauce)
- 2 1/2 Tbsp rice wine vinegar
- 2 Tbsp maple syrup
- 1 1/2 tsp Chinese five spice
- 1 Tbsp chopped ginger or ginger paste
- 1 Tbsp minced garlic
- Preheat oven to 425°.
- Wash the mushrooms, pat dry, and remove the stem and the gills (I used a small spoon to remove the mushroom gills).
- Coat mushrooms in avocado oil, place on a baking sheet and cook in oven for 15 minutes.
- While mushrooms are roasting, cook the ground chicken with salt and pepper on medium-high heat for 4-5 minutes.
- Add 1 Tbsp sesame oil and chopped bell peppers to skillet with ground chicken and cook for additional 5-6 minutes until chicken is cooked through and peppers softened.
- Add water chestnuts to the skillet and cook for 1-2 minutes, then add chives.
- While the chicken and vegetable mixture is finishing up cooking, make the sauce. Combine sesame oil, coconut aminos, rice wine vinegar, maple syrup, Chinese five spice, chopped ginger, and minced garlic in a bowl.
- Pour sauce into the skillet, stir to combine and remove from heat.
- Remove mushrooms from the oven and set aside to cool.
- Spoon chicken mixture into portabella mushroom caps, top with additional chives if desired and enjoy!
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