Garlic Parmesan Portobellos with Chicken and Broccoli

Serve over Spaghetti Squash.


  • 3 to 4 portobello mushrooms
  • 2 to 3 tbsp butter
  • 6 to 8 crushed garlic cloves
  • salt, pepper, red pepper flakes to taste
  • freshly grated parmesan
  • grilled chicken breast
  • broccoli


Wipe down mushrooms with a moist paper towel. Remove stalks and spoon out gills. Cut into ¼-inch slices.

Place the mushrooms by themselves in a single layer in a non-stick pan on low heat. Wait as they sweat out their moisture and it evaporates out.

Add a small amount of butter, and allow them to soak it up. Add a little bit more until a film is left, not a puddle of butter.

Add garlic, salt, pepper turn up the heat a bit, and allow the mushrooms to carmelize some. Set aside, sprinkle with parmesan.

Sautee grilled chicken and broccoli in more butter, garlic, salt, pepper. Combine with the mushrooms.

Types of Stuff