Chicken, Artichoke, and Spinach-Stuffed Portobellos
Recipe by Soup Loving Nicole from allrecipes.com
Dinner,Appetizer 43 Mins.
Ingredients
4
4 servings
- •1 ½ pounds skinless, boneless chicken breasts, chopped
- •1 (15 ounce) jar Alfredo sauce
- •1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- •1 (7.5 ounce) jar quartered artichoke hearts, drained and chopped
- •1 teaspoon red pepper flakes
- •1 (6 ounce) package shredded Parmesan cheese, divided
- •4 large portobello mushroom caps, stems and gills removed
- •1 tablespoon olive oil
- •salt and ground black pepper to taste
Instructions
- Combine chicken, Alfredo sauce, spinach, artichoke hearts, red pepper flakes, and 4 ounces of Parmesan cheese in a large bowl. Stir to combine.
- Lightly rub the outside of each portobello with olive oil using your hands; season with salt and pepper.
- Divide the chicken filling among the mushroom caps and top with remaining Parmesan cheese. Place mushroom caps on the grill pan of the Panasonic Countertop Induction Oven.
- Press "Auto Cook". Select Poultry with Vegetables setting and press "Start". Turn the dial to select 2 pounds and press "Start" again. Cook until chicken is no longer pink and mushrooms are tender, about 23 minutes.
Nutritional Facts
Per 4 servings
- Calories: 762
- Carbohydrate: 16g
- Fat: 51g
- Fiber: 4g
- Protein: 61g
- Sugar: 4g
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