- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 426.7
- Total Fat: 13.1 g
- Cholesterol: 145.1 mg
- Sodium: 492.4 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 4.8 g
- Protein: 64.7 g
Lindsey and Tessa's Chicken and Spinach Stuffed Portobello MushroomsSubmitted by: PINKABOO66
IntroductionYou can take out the chicken for a vegetarian entree or to use as a side dish! For an entree, serve with salad or cous sous! You can take out the chicken for a vegetarian entree or to use as a side dish! For an entree, serve with salad or cous sous!
4 large portobello mushrooms, cleaned
1/4 cup Italian dressing
1/4 cup chopped red pepper
2 cloves garlic (chopped)
2 bags (10 oz. each) fresh spinach
1/4 cup mozarella cheese
4 grilled chicken breasts (chopped)
Twist stems off of mushrooms. Chop up the stems and set them aside. Use a spoon to scrape out the gills from mushrooms and throw them away.
Brush dressing onto rounded sides of mushrooms and place them, round side down, into a foil-lined baking pan. Heat remaining 3 Tbsp. in a soup pan on medium-high heat. Add mushroom stems, red pepper and garlic and cook while stirring for 2 minutes. Add spinach, reduce heat to medium-low, cover and cook for 4 min. or until spinach is wilted. Stir periodically to prevent from burning.
Sprinkle chicken breasts with a dash of pepper and salt. Grill until fully cooked and dice into small pieces.
Spoon chicken evenly into mushroom caps. Spoon spinach, pepper, and mushroom mixture into mushroom caps over the chicken. Sprinkle with cheese.
Bake 18 to 20 min. or until mushrooms are tender.
Number of Servings: 4
Recipe submitted by SparkPeople user PINKABOO66.