Grain and Chicken Stuffed Mushrooms
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Grain and Chicken Stuffed Mushrooms
Grain and Chicken Stuffed Mushrooms
6 medium portabella mushrooms, stems removed
1 cup Raley?s Pico de Gallo (in our Produce Dept.)
1 cup peeled, shredded sweet potato
3/4 cup shredded reduced-fat 4 cheese Mexican blend, plus extra for topping, if you like
1/2 cup Red Fork Chicken Verde Chili One Pot Sauce
2 tsp. salt-free Mexican blend seasoning (like Morton & Bassett or Engage Organics)
1 (16-oz.) package Del Real Shredded Chicken
1 (8.5-oz.) package Seeds of Change Seven Whole Grains

A simple addition of shredded sweet potatoes adds nearly all your daily requirement of vitamin A. Filling may also be stuffed into a whole grain tortilla.

Prep: 15 minutes Cook: 20 minutes Serves: 6

1. Preheat oven to 450°F. Scrape gills from mushrooms and place round side down on a baking sheet. Bake for 10 minutes or until soft.
2. While mushrooms are cooking, place pico de gallo, sweet potatoes, cheese, sauce, seasoning, chicken and grains in a large microwave-safe bowl. Cover and microwave on HIGH for 10 minutes, stirring once after 5 minutes.
3. Spoon chicken mixture into mushrooms and top with additional cheese, if you like. Bake for a few minutes more to melt cheese.

Nutritional Information:
Nutrition per serving: 338 calories, 24 g protein, 7 g total fat (3 g sat.),
42 g carbohydrate, 5 g fiber, 11 g sugar, 55 mg cholesterol, 1,551 mg sodium, 6 points