Portobello stuffed with parmesan chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
4 3oz portobello mushrooms 8 ounces cooked, shredded chicken ½ cup shredded smoked Gouda 2 tablespoon grated Parmesan cheese 3 tablespoons mayonnaise 1 scallion, finely minced paprika
Preheat the oven to 350°F.
Wipe the mushrooms clean with a damp cloth and remove their stems.
Combine the shredded chicken, Cream cheese, Parmesan, mayonnaise, and minced scallion and mix well.
Spoon the mixture into the mushroom caps and arrange them in a shallow roasting pan. Add just enough water to cover the bottom of the pan.
sprinkle with paprika
Bake for 45 minutes and serve hot.
Serving Size: 2 stuffed mushrooms
Wipe the mushrooms clean with a damp cloth and remove their stems.
Combine the shredded chicken, Cream cheese, Parmesan, mayonnaise, and minced scallion and mix well.
Spoon the mixture into the mushroom caps and arrange them in a shallow roasting pan. Add just enough water to cover the bottom of the pan.
sprinkle with paprika
Bake for 45 minutes and serve hot.
Serving Size: 2 stuffed mushrooms
Nutritional Info Amount Per Serving
- Calories: 268.0
- Total Fat: 11.5 g
- Cholesterol: 100.6 mg
- Sodium: 898.2 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 6.6 g
- Protein: 34.5 g