Stuffed Portobello Mushroom Recipe
Servings: 4
Equipment
Ingredients
- 4 large portobello mushrooms
- 2 cups cooked chopped chicken or shredded
- 4 ounces cream cheese softened
- 3 ounces frozen chopped spinach thawed and squeezed dry
- ¼ cup sour cream
- ¼ cup chopped sundried tomatoes in oil drained
- ¼ cup shredded parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F.
- Remove the stems from the mushroom caps. Using a small spoon, scrape out the dark gills and discard.
- In a large bowl combine cooked chicken, cream cheese, spinach, sour cream, sundried tomatoes, parmesan cheese, Italian seasoning, and garlic powder until well mixed.
- Divide the chicken mixture over the mushrooms. Top with mozzarella cheese and bake 20-25 minutes or until mushrooms are tender.
Notes
- It is best to clean mushrooms by wiping away any debris with a clean paper towel.
Nutrition
Calories: 322kcal | Carbohydrates: 9g | Protein: 26g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 100mg | Sodium: 410mg | Potassium: 847mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3226IU | Vitamin C: 9mg | Calcium: 232mg | Iron: 1mg