Braised food

RECIPE: Braised Chicken Stuffed Mushrooms | Food & Kitchen | Spokane | Interior of the Pacific Northwest

Young photo of Kwak

Chief Kayleigh Wytcherley

For this recipe, you will braise the chicken first, then shred the meat and combine it into a stuffing. Mount the stuffing on large Portobello mushrooms and cook for an elegant dinner for 10 people.

Serve with a crisp green salad for an unforgettable dinner.


3 pounds of chicken

2 tablespoons granulated garlic

¼ cup kosher salt

1 tbsp ancho chili powder

1 tablespoon yellow mustard powder

1 tablespoon ground cumin

1 can (15.5 ounces) tomato sauce

1 can 15.5 oz diced tomatoes


Mix all the spices together in a bowl.

Generously season the chicken with the spice blend and grill the chicken for a nice char on the outside (it doesn’t need to be fully cooked in the middle).

Put in a saucepan and add the tomato sauce and the diced tomatoes.

Cover with foil and bake at 350 degrees for about 1 hour. The time may vary, the chicken should be able to detach easily. Once the chicken is tender, separate it from the remaining liquid.

Put the liquid in a saucepan and reduce by half over medium heat.

Once reduced, shred the chicken and toss with the remaining liquid. Put aside.

Mushroom stuffing:

2 shallots, julienned

2 red bell peppers, julienned

2 tablespoons oil

4 cups spinach

Chicken mix

10 portobello mushrooms, stems and veins removed


2 ounces grated cheese

2 ounces of grated parmesan

1 ounce chopped fresh basil


Sauté shallots and peppers in oil until soft.

Add spinach and chicken and cook until spinach is tender.

Place the mushrooms on a lined baking sheet.

Fill with stuffing and garnish with the two cheeses.

Bake at 350 until mushrooms are tender, about 20 minutes. Garnish with fresh basil.

– Recipes courtesy of Kayleigh Wytcherley of Bark, A Rescue Pub.