You guys know, I’m not a professional chef.
But over the last 10 years, I’ve learned a few things about what makes food taste good.
And one of the things that makes anything taste better is umami.
Umami is the 5th flavor – it’s hard to describe, but the best word is probably savory. It gives food a deep earthy flavor.
You can add umami flavor to food with several ingredients – anchovies have it, tomato paste or coconut aminos are other good options – but my absolute favorite source of umami flavor are mushrooms!
This recipe has a TON of amazing umami flavor from coconut aminos, two types of mushrooms, AND Kettle and Fire’s new mushroom chicken bone broth.
I like it as a hearty appetizer or even as a main course.
Prep time: 10 min | Cook time: 20 min | Total time: 30 min
- 4 portobello mushrooms
- 2 tablespoons liquid aminos
- ¾ cup mushroom chicken bone broth
- 1 shallot, thinly sliced
- 1 garlic clove, minced
- 1 ½ cups crimini mushrooms, roughly chopped
- 1 cup cooked chicken breast, chopped
- 1 tablespoon cilantro, roughly chopped
- Heat oven to 400°F.
- Gently clean the portobello mushrooms with a paper towel and remove the stems. Evenly distribute the liquid aminos by rubbing on each of the mushroom tops. Place mushrooms gill-side up on a nonstick baking sheet.
- In a large sauce pan over medium heat, warm ¼ cup of the bone broth until simmering. Then add the shallot.
- Stirring occasionally, cook until the shallots are tender and translucent, about 3 minutes.
- Add garlic, crimini mushrooms and ¼ cup more of the bone broth. Cook until mushrooms are soft and broth has thickened, about 5 minutes.
- Add cooked chicken and remaining broth. Stir until stuffing is fully mixed.
- Scoop ¼ cup of the mushroom chicken stuffing into one portobello mushroom top. Repeat this with the remaining stuffing and mushrooms.
- Transfer to the oven, and cook mushroom tops, until mushrooms are golden brown, about 10 minutes.
- Garnish with cilantro and enjoy.
I hope you enjoy this easy dish as much as I do.
Please leave me a comment and let me know how yours turns out.
P.S. What other ways do you use the new Kettle & Fire mushroom chicken bone broth?
Let us know in the comments. I’m loving it for cooking and sipping.