Description
Indulge in the warmth of Bread Pots filled with chicken, mushrooms, and cheese, a dish that perfectly marries comfort and creativity. These delicious bread bowls are not only visually appealing but also bursting with flavors from tender chicken, savory mushrooms, and gooey cheese. Ideal for family dinners, casual gatherings, or as a unique party appetizer, this recipe is sure to impress your guests and satisfy your cravings. With a quick cooking time of just 40 minutes, you can present an enticing meal that looks as good as it tastes!
Ingredients
Scale
- 4 large sourdough or ciabatta bread rolls
- 2 cups cooked shredded chicken
- 8 ounces fresh sliced mushrooms
- 1 large onion (finely chopped)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons minced garlic
- 1 teaspoon dried thyme
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
- Preheat the oven to 350°F (175°C). Cut the tops off the bread rolls and scoop out the insides. Place them on a baking sheet.
- In a skillet, warm the shredded chicken with salt and pepper until heated through. Set aside.
- In the same skillet, heat olive oil and sauté onion until softened. Add mushrooms and cook until browned; mix in garlic and thyme for flavor.
- Combine the sautéed vegetables with chicken and add mozzarella and half of the Parmesan cheese.
- Fill each hollowed bread roll with the mixture and sprinkle remaining Parmesan on top.
- Bake for 15-20 minutes until cheese is melted and bread is golden brown.
- Garnish with chopped parsley before serving warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg