Recipe of Cap Cay Recipe

Chicken, Artichoke, And Spinach-Stuffed Portobellos

Tapi eh ternyata kok rasanya nggak seperti biasa yo.huhu.jadi kuciwa.

Recipe Summary Chicken, Artichoke, And Spinach-Stuffed Portobellos

These stuffed mushroom caps turn an appetizer into a meal. Serve with a piece of crusty bread and a side salad, if desired. This recipe was made in a Panasonic CIO.

Ingredients | Cap Cay Recipe

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

Directions

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.

The easiest way to remove gills from the mushrooms is by cradling the cap in one hand and gently scraping gills away with a teaspoon in your other hand. Gently wipe off the dirt to clean the mushrooms; avoid washing. They are extremely porous and soak up water quickly, resulting in a watered down dish.

Info | Cap Cay Recipe

prep: 20 mins cook: 23 mins total: 43 mins Servings: 4 Yield: 4 stuffed mushrooms

TAG : Chicken, Artichoke, And Spinach-Stuffed Portobellos

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