Chicken and Cheese Stuffed Portabella Mushrooms

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Chicken and Cheese Stuffed Portabella Mushrooms

Chicken and Cheese Stuffed Portabella Mushrooms
2 large portabella mushrooms, stems removed
1 cup shredded rotisserie chicken
2/3 cup shredded Italian blend cheese
1/4 cup sliced green onion tops
2 tbsp. California Sun-Dry Sun-Dried Tomato Spread
1 tsp. Morton and Bassett Italian Seasoning
2 tbsp. shredded Parmesan cheese
2 tbsp. panko breadcrumbs

Prep: 10 minutes, Cook: 15 minutes, Serves: 2

1. Preheat oven to 450°F and place mushrooms stem side up on a baking sheet.

2. Stir together chicken, cheese, onions, sun-dried tomato spread and seasoning and spoon into mushroom caps. Stir together Parmesan and breadcrumbs and sprinkle over mushrooms.

3. Bake for about 15 minutes or until filling is hot and cheese is melted. Recipe may be doubled.

Wine Suggestion
Pair with a New Zealand Sauvignon Blanc, which is bright, lively and perfect with tomato-based dishes.
Nutritional Information:
390 calories, 30 g protein, 25 g total fat (10 g sat.), 9 g carbohydrate, 2 g fiber, 2 g sugar, 100 mg cholesterol, 720 mg sodium, 9 points


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Very good........

Comment Number: 4913


Love this! And it's healthy & low carb!

Comment Number: 5217