Chicken · 20 min
Chicken Stuffed Portobellos with Blue Cheese & Apple-Pecan Salad
- 20 min
- 2–6 servings
- 666 kcal / serving
Juicy ground chicken tucked into portobello caps, melted blue cheese on top, paired with a bright apple-pecan salad. It comes together quickly for a weeknight dinner.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 3 stickscelery
- 1 (4 oz) pkgcrumbled blue cheese
- 1Granny Smith apple
- ½ lbground chicken
- ⅛ cuppecan halves
- 4 capsportobello mushrooms
- Granny Smith apples
From the pantry: apple cider vinegar, black pepper, Dijon mustard, extra virgin olive oil, salt, thyme, dried
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · oven mitts · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 3 stickscelery
- 1Granny Smith apple
- 4 capsportobello mushrooms
- Granny Smith apples
Meat & seafood
- ½ lbground chicken
Dairy, eggs & chilled
- 1 (4 oz) pkgcrumbled blue cheese
Pantry & dry goods
- ⅛ cuppecan halves
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| celery | 3 sticks | 6 sticks | 9 sticks |
| crumbled blue cheese | 1 (4 oz) pkg | 2 (4 oz) pkgs | 3 (4 oz) pkgs |
| Granny Smith apple | 1 | ||
| ground chicken | ½ lb | 1 lb | 1 ½ lb |
| pecan halves | ⅛ cup | ¼ cup | ⅓ cup |
| portobello mushrooms | 4 caps | 8 caps | 12 caps |
| Granny Smith apples | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Prep the portobello caps: wipe clean, remove the stems and gills, place on a baking sheet, rub with oil, and season with salt and pepper on both sides.
- Broil the mushrooms on the upper rack until they start to soften, about 6 minutes; remove from the oven.
- While the mushrooms cook, heat a skillet over medium-high and cook the ground chicken with the spices until browned and crumbly, 4–5 minutes.
- Whisk together oil, cider vinegar, Dijon mustard, salt, and pepper in a medium bowl to form a dressing; set aside.
- Fill each mushroom cap with the cooked chicken, then sprinkle with blue cheese; return the sheet to the oven and broil until the cheese melts and the mushrooms are tender, 4–5 minutes more.
- Meanwhile, slice celery and apples, then chop the pecans. Toss them with the dressing in a bowl to make the salad.
- To serve, divide the stuffed mushrooms and the apple-pecan salad between plates and enjoy.
Two tips
- Make the dressing ahead and refrigerate until ready to use.
- If you have leftovers, rewarm the stuffed mushrooms on a sheet pan in a hot oven for a few minutes; the salad can be kept refrigerated and dressed just before serving.
Nutrition per serving
- Calories
- 666 kcal
- Protein
- 44 g
- Carbs
- 24 g
- Fat
- 46 g
- Fiber
- 6 g
- Sodium
- 152 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.