Ingredients 1lb of chicken breasts 1 bottle teriyaki sauce 3 packages instant ramen, chicken flavor 1/4 cup sesame oil 2 tbsp rice wine vinegar 4 large white button mushrooms, thinly sliced sesame seeds fresh chopped parsley
In a 350 degree oven bake the chicken breasts covered in teriyaki sauce for about 45 minutes or until the inside temperature has reached 165 degrees. Once the chicken has cooled enough to touch, roughly chop it into bite-sized pieces.
Fill a saucepan with 6-8 cups of water. Add one of the seasoning packets from the ramen, along with the sesame oil and rice wine vinegar. Bring to a boil, add the ramen noodles, and reduce to medium-high heat.
Once the noodles are able to be separated from each other (about 1-2 minutes), add the mushrooms and chicken. Cook for another 2-3 minutes.
Serve in bowls topped with sesame seeds and chopped parsley.
Ingredients 32 oz whole white button mushrooms 1 large yellow onion 4 cloves garlic 2-3 mild italian sausage links (approx 1/3 lb italian sausage meat) 1/3 cup chardonnay or other dry white wine 12 oz cream cheese 1 egg yolk 1 oz grated pecorino romano or parmesan cheese 1-1/2 tbsp sriracha or other hot sauce 1/4 tsp fresh cracked black pepper (1/2 tsp if not fresh) 1/4 tsp salt
Instructions
Preheat your oven to 350 degrees.
Wash the mushrooms gently under cold running water to remove any dirt and pop out the stems. Dice the mushroom stems finely and set them aside. Peel and dice the onion, and peel and mince the garlic.
Remove the sausage links from their casing and cook over medium heat in a frying pan until cooked fully. Transfer the sausage meat to a plate to cool.
In a large mixing bowl combine the cream cheese, sriracha, egg yolk, salt and pepper and mix them together completely. Add the pecorino romano and stir again. Finally add the sausage and the onion-mushroom mixture.
Stuff the mushrooms and place them on a foil-lined cookie sheet.
Bake the mushrooms in your 350 degree oven for 25 minutes.
Leftover stuffing?
Chicken Breast Stuffing: just butterfly the breasts, add about 1/2 cup of the filling inside each breast and bake at 350 for 50 minutes.
Dip to serve with crackers: add the stuffing to an oven-safe dish, bake at 350 for 15 minutes, and top with some additional pecorino romano.
A Dash of Nutmeg 