Chicken Stuffed Portobello Mushrooms Recipe
Ingredients
4 large portabella mushrooms or 12 small portabella mushrooms
1 tablespoon butter
1/2 cup onion, chopped
1/2 tablespoon garlic, minced
1/2 cup bread crumbs
1/2 cup fresh parsley, chopped
2 cups Grilled & Ready® Fully Cooked Refrigerated Grilled Chicken Breast Strips, shredded
8 ounces cream cheese, softened
1 cup mozzarella cheese, shredded
1 tablespoon soy sauce
Chicken Stuffed Portobello Mushrooms Recipe
Cooking Instructions
Preheat oven to 350° F.
In a large bowl combine cream cheese, mozzarella cheese, chicken and soy sauce. Stir until combined.
Clean mushrooms and remove stems. Coarsely chop the mushroom stems, set aside.
In a pan over medium heat add butter and sauté onions until tender, about 5 minutes. Add mushroom stems and continue to sauté for 3-4 minutes. Add garlic for additional 30 seconds.
Remove from heat and add cheesy chicken mixture.
Stuff mushroom caps and sprinkle with breadcrumbs.
Placed stuffed mushrooms on a baking sheet sprayed with cooking spray. Cover loosely with aluminum foil.
Bake for 20-25 minutes or until mushrooms are soft and the filling is hot and golden brown. When serving, sprinkle with fresh chopped parsley.
4 large portabella mushrooms or 12 small portabella mushrooms
1 tablespoon butter
1/2 cup onion, chopped
1/2 tablespoon garlic, minced
1/2 cup bread crumbs
1/2 cup fresh parsley, chopped
2 cups Grilled & Ready® Fully Cooked Refrigerated Grilled Chicken Breast Strips, shredded
8 ounces cream cheese, softened
1 cup mozzarella cheese, shredded
1 tablespoon soy sauce
Chicken Stuffed Portobello Mushrooms Recipe
Cooking Instructions
Preheat oven to 350° F.
In a large bowl combine cream cheese, mozzarella cheese, chicken and soy sauce. Stir until combined.
Clean mushrooms and remove stems. Coarsely chop the mushroom stems, set aside.
In a pan over medium heat add butter and sauté onions until tender, about 5 minutes. Add mushroom stems and continue to sauté for 3-4 minutes. Add garlic for additional 30 seconds.
Remove from heat and add cheesy chicken mixture.
Stuff mushroom caps and sprinkle with breadcrumbs.
Placed stuffed mushrooms on a baking sheet sprayed with cooking spray. Cover loosely with aluminum foil.
Bake for 20-25 minutes or until mushrooms are soft and the filling is hot and golden brown. When serving, sprinkle with fresh chopped parsley.
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