Chicken, Artichoke, and Spinach-Stuffed Portobellos

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.

Preparation Time
20 mins
Cooking Time
23 mins
Total Time
43 mins
Calories
762 Calories

Recipe Instructions

Step 1
Combine chicken, Alfredo sauce, spinach, artichoke hearts, red pepper flakes, and 4 ounces of Parmesan cheese in a large bowl. Stir to combine.
Step 2
Lightly rub the outside of each portobello with olive oil using your hands; season with salt and pepper.
Step 3
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.
Step 4
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.
Chicken, Artichoke, and Spinach-Stuffed Portobellos
Chicken, Artichoke, and Spinach-Stuffed Portobellos
Chicken, Artichoke, and Spinach-Stuffed Portobellos
Chicken, Artichoke, and Spinach-Stuffed Portobellos

Ingredients

  • 1 tablespoon olive oil
  • salt and ground black pepper to taste
  • 1 teaspoon red pepper flakes
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 (15 ounce) jar Alfredo sauce
  • 1 ½ pounds skinless, boneless chicken breasts, chopped
  • 1 (7.5 ounce) jar quartered artichoke hearts, drained and chopped
  • 1 (6 ounce) package shredded Parmesan cheese, divided
  • 4 large portobello mushroom caps, stems and gills removed

Categories

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