Portobello Mushroom Chicken Tower

PREP TIME: 10 MIN
COOK TIME: 30 MIN
TOTAL TIME: 40 MIN

Look no further if you're searching for a quick, low-carb, protein-enrich weekend dinner. The Portobello Mushroom Chicken Tower is a delicious low-carb, high-protein supper that the whole family will love this recipe. In less than 40 minutes, you can have this nutritious dish on the table!

Mushrooms, do you love them or hate them? Mushrooms seem to be one of those foods that most people are on one side of the fence other the other and very rarely do you meet a person that is indecisive on their preference of mushrooms. I am a mushroom lover. I find them to be delicious and use them often as a replacement for meat.

Mushrooms can be lovely, especially when served with the right recipe. Tower of portobello mushrooms chicken tower is a delicious and flavorful dish, and we can assure you that it will alter your opinions about mushrooms if you are on the fence.

The chicken and mushrooms are tasty separate, but when they come together to form this delectable mushroom portobello tower, all bets are off. Yum! This recipe is combined with my Cauliflower Mashed Tater recipe.

Portobello Mushroom Chicken Tower

In about 40 minutes, you have a wonderful Portobello Mushroom Chicken tower on your plate. The ingredients are prepared in 10 minutes, and the cooking time is 30 minutes.

INGREDIENTS

Here’s all the goodies you need to make a Portobello Mushroom Chicken Tower.

• 1 chicken breasts-(sliced length wise to create 2 flat pieces from 1 breast)

• 1-2 tbsp extra virgin olive oil

• iodized sea salt

• pepper

• ghee

• 4 portobello mushroom caps (cleaned & stem removed)

• 1 small/medium red onion sliced into rings

• 4 tsp balsamic vinegar or Brie's Balsamic Vinaigrette

• 2 sprigs of rosemary (for garnish)

• 2 serving of Cauliflower Mashed Taters

INSTRUCTIONS

Here’s how to make a Portobello Mushroom Chicken Tower at home.

For the Chicken

1. Preheat oven to 350° F

2. Line baking sheet with parchment paper

3. Place flat cut chicken breasts on to baking sheet and drizzle both sides with EVOO and sprinkle with salt & pepper, cook for 15 minutes

4. Remove from oven and check internal temperature is 165° F, set aside

For the Red Onions and Mushrooms

1. Turn on the fan in the exhaust hood

2. Over medium heat, brush a non-stick griddle with ghee and lay the sliced red onions on the griddle. Do not move onions for 5 minutes then carefully flip onions and cook other side for 5 more minutes. Remove from griddle and set aside

3. Brush mushroom caps with ghee, place with top part down, (stem part facing down) cook for 5 minutes. Flip mushroom caps over (stem part facing up) cook for additional 5 minutes. Remove mushroom caps from griddle onto paper towel to absorb juices

Assembling the 2 Towers

1. On two separate plates, put a serving of the Cauliflower Mashed Taters to create the foundation of the tower

2. To begin assembling the tower start with one mushroom cap facing up (stem up) on top of the cauliflower mash, add the cooked chicken breast, add the red onion, drizzle with balsamic, add the other mushroom cap facing down (stem down) and garnish with fresh rosemary sprig.

3. Sprinkle with salt and pepper.

4. Serve with a steak knife.

Here’s the Recipe…

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Portobello Mushroom Chicken Tower

Yield: 2

Author: Lectin free wife

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Chicken and mushrooms are amazing separate but when they team up to make this tower of deliciousness all bets are off. Yum. This recipe is combined with my Cauliflower Mashed Tater recipe which can be found under sides.

Ingredients

• 1 chicken breasts-(sliced length wise to create 2 flat pieces from 1 breast)
• 1-2 tbsp extra virgin olive oil
• iodized sea salt
• pepper
• ghee
• 4 portobello mushroom caps (cleaned & stem removed)
• 1 small/medium red onion sliced into rings
• 4 tsp balsamic vinegar or Brie's Balsamic Vinaigrette 
• 2 sprigs of rosemary (for garnish)
• 2 serving of Cauliflower Mashed Taters

Instructions

For the chicken

1. Preheat oven to 350° F
2. Line baking sheet with parchment paper 
3. Place flat cut chicken breasts on to baking sheet and drizzle both sides with EVOO and sprinkle with salt & pepper, cook for 15 minutes
4. Remove from oven and check internal temperature is 165° F, set aside

For the red onions and mushrooms

1. Turn on the fan in the exhaust hood
2. Over medium heat, brush a non-stick griddle with ghee and lay the sliced red onions on the griddle. Do not move onions for 5 minutes then carefully flip onions and cook other side for 5 more minutes. Remove from griddle and set aside
3. Brush mushroom caps with ghee, place with top part down, (stem part facing down) cook for 5 minutes. Flip mushroom caps over (stem part facing up) cook for additional 5 minutes. Remove mushroom caps from griddle onto paper towel to absorb juices

Assembling the 2 towers

1. On two separate plates, put a serving of the Cauliflower Mashed Taters to create the foundation of the tower
2. To begin assembling the tower start with one mushroom cap facing up (stem up) on top of the cauliflower mash, add the cooked chicken breast, add the red onion, drizzle with balsamic, add the other mushroom cap facing down (stem down) and garnish with fresh rosemary sprig. 
3. Sprinkle with salt and pepper. 
4. Serve with a steak knife.