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Chicken and Cheese-stuffed Portobellos

Chicken and Cheese-stuffed Portobellos

with parsley mashed potatoes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
574 kcal
Protein
: 
49g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Mustard
  • Barley
  • Cereals containing gluten
  • Wheat
  • Sulphites
Serving amount

150 grams

Portobello Mushrooms

600 grams

Potatoes

1 unit(s)

Shallot

50 grams

Cream Cheese

(Contains: Milk)

1 sachet(s)

Garlic & Herbs

10 grams

Parsley

1 sachet(s)

Mustard

(Contains: Mustard)

1 sachet(s)

Chicken Stock

(Contains: Barley, Cereals containing gluten, Wheat)

1 unit(s)

Carrot

1 sachet(s)

Red Wine Vinegar

(Contains: Sulphites)

320 grams

Irish Chicken Breast

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

Energy (kJ)2401 kJ
Energy (kcal)574 kcal
Fat8.7 g
of which saturates5.6 g
Carbohydrate69.5 g
of which sugars11.2 g
Dietary Fiber11.2 g
Protein49 g
Salt2.8 g
Potassium1066.7 mg
Calcium38.8 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Baking Sheet with Baking Paper
•Potato Masher
•Colander
•Pot with Lid

Cooking steps

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Trim the carrot, then quarter lengthways (no need to peel).  Chop widthways into small pieces.
  • Roughly chop the parsley (stalks and all).
  • Halve, peel and chop the shallot into small pieces. 
  • Slice through the chicken breasts to make thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
Start Cooking
2
  • In a bowl, combine the garlic and herbs, cream cheese and half the parsley. Season with salt and pepper.
  • Remove the stems from the mushrooms. Fill wth the cheesy mixture. 
  • Pop the mushrooms and carrots onto a large (lined) baking tray
  • Toss the carrots with oil, salt and pepper then toss to coat. Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until the carrots are tender and the mushrooms are golden brown, 20-25 mins.
Make the Mash
3
  • Meanwhile, boil a large pot of salted water for the potatoes.
  • Chop the potatoes into 2cm chunks (peeling optional).
  • Add to the boiling water and cook until fork tender, 12-18 mins.
  • Once cooked, drain in a colander and return to the pot off the heat.
  • Add a knob of butter, the remaining parsley and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm. 
Fry the Chicken
4
  • Place a large pan over medium-high heat with a drizzle of oil.
  • When hot, add the chicken steaks and season with salt and pepper.
  • Cook through, 3-6 mins each side (cook in batches if your pan is getting crowded). 
Make the Sauce
5
  • Remove the chicken from the pan and cover to keep warm.
  • Reduce the heat to medium-high and add a knob of butter. 
  • Add the shallot to the pan and cook until softened, 3-4 mins.
  • Add the red wine vinegar, mustard, stock and a splash of water. Season with pepper and reduce for 2-3 mins.
  • Return the chicken to the pan and toss to coat in the sauce, 1-2 mins.
Dish Up
6
  • Divide the parsley mash between plates.
  • Serve the stuffed mushrooms, roasted carrots and chicken alongside.
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