Latest Dish Menu Chicken, Artichoke, and Spinach-Stuffed Portobellos :: You Have To Try

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Chicken, Artichoke, and Spinach-Stuffed Portobellos

"These filled mushroom caps flip an appetizer into a meal. Serve with a bit of crusty bread and a side salad, if desired. This recipe become made in a Panasonic CIO."

Ingredients :

• 1 1/2 pounds skinless, boneless chook 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 purple pepper flakes
• 1 (6 ounce) bundle shredded Parmesan cheese, divided
• 4 huge portobello mushroom caps, stems and gills eliminated
• 1 tablespoon olive oil
• salt and ground black pepper to flavor

Instructions :

Prep : 20M	Cook : 4M	Ready in : 43M

• Combine hen, Alfredo sauce, spinach, artichoke hearts, red pepper flakes, and four oz. Of Parmesan cheese in a huge bowl. Stir to combine.
• Lightly rub the outdoor of every portobello with olive oil the use of your palms; season with salt and pepper.
• Divide the chicken filling most of the mushroom caps and pinnacle with ultimate Parmesan cheese. Place mushroom caps on the grill pan of the Panasonic Countertop Induction Oven.
• Press "Auto Cook". Select Poultry with Vegetables putting and press "Start". Turn the dial to select 2 pounds and press "Start" once more. Cook until chicken is now not purple and mushrooms are gentle, about 23 minutes.

Notes :

• The simplest manner to cast off gills from the mushrooms is through cradling the cap in a single hand and gently scraping gills away with a teaspoon to your different hand. Gently wipe off the dust to smooth the mushrooms; keep away from washing. They are extremely porous and take in water quickly, ensuing in a watered down dish.

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