Teriyaki Chicken Stir-Fry Stuffed Mushrooms
Deciding on a dinner recipe is always a bit of a task. I love using up what I have on hand and forcing myself to be creative with the ingredients. Last night I was riffling through my fridge looking at all of the wonderful veggies I had on hand and how little meat there was. I’ve been accused of eating too much chicken, but I just find chicken to be so simple and so versatile!
This recipe came together around the large, beautiful Portabella mushrooms. Portabella mushrooms have as much Potassium as a small banana and are packed full of essential nutrients. I wanted to stuff the caps as our meal, as opposed to a side, so I really did not want them full of cheese. Instead, I pulled out a boneless chicken breast, red pepper, onion, and asparagus and created a stir-fry with some delicious prepared teriyaki sauce. I brushed the caps with the sauce as well before placing them in the oven for 10 minutes.