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Nutrition Facts

Instructions

• STEP 1

  Preheat oven to broil on high and position rack in the upper third of the oven.

• STEP 2

  Wash and dry the fresh produce.

  • 4 caps portobello mushrooms
  • 3 sticks celery
  • 1 Granny Smith apple

• STEP 3

  Remove stems from portobello mushrooms and carefully scrape out the gills. Transfer to a baking sheet pan, rub with oil, then season with salt and pepper on both sides; arrange cap-side up.

  • 1 tsp extra virgin olive oil
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 4

  Place mushrooms in the oven and broil until starting to soften, about 6 minutes. Remove from oven.

• STEP 5

  Meanwhile, preheat a skillet over medium-high heat.

• STEP 6

  Once the skillet is hot, add oil and swirl to coat the bottom. Add chicken and spices; cook, breaking the meat apart with a spoon, until browned and crumbly, 4-5 minutes. Remove from heat.

  • 2 tsp extra virgin olive oil
  • ½ lb ground chicken
  • ¼ tsp thyme, dried
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 7

  While the chicken is cooking, place additional oil, vinegar, Dijon, salt, and pepper in a medium bowl. Whisk to combine the dressing and set aside.

  • 2 tsp extra virgin olive oil
  • 2 tsp apple cider vinegar
  • 1 tsp Dijon mustard
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 8

  Using tongs, carefully flip the mushrooms, cap-side down. Fill with chicken mixture and top with blue cheese.

  • 1 (4 oz) pkg crumbled blue cheese

• STEP 9

  Return baking sheet to the oven and continue to broil until the mushrooms are soft and cheese is melted, 4-5 minutes more. Remove from oven.

• STEP 10

  Meanwhile, trim and thinly slice celery crosswise. Add to the bowl with the dressing.

• STEP 11

  Quarter, core, and thinly slice apple. Add to the bowl.

• STEP 12

  Roughly chop pecans, add to the bowl, and stir to combine the salad.

  • ⅛ cup pecan halves

• STEP 13

  To serve, divide stuffed mushrooms and salad between plates. Enjoy!