So it’s become abundantly clear that this partnership with Ship and Dip is going to be one of the tastiest projects I have ever done. I’m only on the second month and I already experience Pavlovian-style salivation when that little brown box arrives at my doorstep.
Whereas last month I sat, researched and brainstormed for a bit before deciding which condiment I was going to use in my cooking at how, this month I wanted to challenge myself to create something completely on the fly. I opened up my box, took a look at the condiments, and using only ingredients that I already had in my fridge, made this month’s featured recipe. It’s a Pulled BBQ Chicken-Stuffed Portobello Mushroom!
Before I go into details about this bbq sauce and the recipe I created with it, I want to give a HUGE shout out to Kristen and Katelyn of Ship and Dip. They recently took part in the KCKCC Pitch Perfect Competition and WON! This competition involves multiple rounds of presenting your unique business idea to business owners, entrepreneurs and investors and essentially convincing them that you’re idea is worth investing in. While I am not surprised that these beauties did so well, I am certainly proud and MORE than excited to be collaborating with such smart, driven women.
This month’s box contained Ole Ray’s BBQ Sauce, Localfolk Foods Stoneground Mustard and Mel’s Melting Pot Spicy Fruit Ketchup. When I got this month’s shipment, I was torn between experimenting with the bbq sauce or the stoneground mustard first because they are both sauces that I use a lot in my own cooking. I looked in my refrigerator and noticed a leftover chicken breast and immediately thought of all of the saucy, pulled bbq chicken I ate (and enjoyed) when I was traveling to the South for work a lot.
When I tasted the bbq sauce, it was a bit spicier than I initially expected given my spice-intolerant midwestern palate. It has a kick, but its pretty mild and definitely is something that the average person would enjoy. It was the perfect accompaniment to give some life to the leftover grilled chicken breast that I had in the fridge!
I like this bbq sauce because it is light and not terribly sweet or gloppy like a lot of it’s commercial competitors. I chopped up some fresh roma tomato, shredded the chicken breast with a fork and mixed in a couple of tablespoons until all of the chicken was lightly colored with sauce. It was the perfect accompaniment to the leftover grilled chicken breast because it added some juice and brought it to life!
Speaking of what I had in the fridge, I also had these FAT portobello mushrooms that were just DYING to be pan-fried and stuffed with something juicy. I wanted to add some green in this recipe so I grabbed a big zucchini and some green onions, sauteed those with some olive oil, garlic powder, salt, pepper and created a nice juicy layer to this dish.
I’ve never seen something like this creation before so I understand if you think it is a bit odd, but just think about it. Portobello mushrooms are amazing, zucchini is amazing and shredded bbq chicken always tastes good. Give it a try!
What will you need? (makes 4 servings)
1 large cooked chicken breast, shredded
4 portobello mushrooms
1 large roma tomato, diced
1 large zucchini, diced
3 green onions, chopped
3 tbsp olive oil
3 tbsp Ole Ray’s Pork-o-licious BBQ Sauce
1 tsp garlic powder
How do you make it?
In a large skillet on medium, heat 1 tbsp olive oil with some salt, pepper and the garlic powder. Add in the chopped green onions/zucchini and sautee until everything is slightly golden. Remove from the heat, place in a bowl and allow the mixture to cool.
In a medium bowl, combine your shredded chicken with the bbq sauce and chopped tomato. Set aside.
In the skillet you used to cook the zucchini, heat the remaining olive oil until the pan in simmering and place the mushrooms (gill-side down) in the pan. Cook for about 5 minutes (depending on the thickness) and then flip over to continue cooking for a few more minutes until the flesh is nice and tender.
Ok your stuffed mushroom is ready to assemble. All it takes is three easy steps! Mushroom on bottom, zucchini mixture next and a heaping scoop of your bbq chicken to top it off!
And it’s really that easy!!! You’re going to want to eat this with a steak knife, for real.
Don’t forget to check out Ship and Dip for more information about subscription options and to browse their selection of condiments that have been featured in previous months’ boxes.