Portobello Mushrooms- creamy, stuffed
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 cup part skim ricotta cheese8 oz cream cheese2/3 cup white wine1 tsp garlic powder1/4 tsp ground black pepper4 large portobello mushrooms1/2 chopped onion4 garlic cloves, chopped2 cups shredded chicken (10&3/8 oz)1/2 cup breadcrumbs
In large saucepan, melt ricotta cheese, cream cheese, and white wine. Stir constantly until it thickens. Add powder garlic and ground black pepper for more flavor.
Cook 2 chicken breasts in a covered pan until temp 165F. Shred and set aside.
Remove mushrooms stems and chop them, set aside.
Separately, saute onion and chopped garlic cloves using cooking spray until translucent. Add chicken and shopped mushroom stems and let cook for about 5 minutes.
Add creamy sauce to the chicken and mix well.
Put mushroom caps on a baking pan. Put 1/4th of chicken mixture on each mushroom cap and spread out. Sprinkle 2 tbsp bread crumbs on each mushroom. Broil for 6-9 minutes until golden brown.
Makes 4 large servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SALEE100.
Cook 2 chicken breasts in a covered pan until temp 165F. Shred and set aside.
Remove mushrooms stems and chop them, set aside.
Separately, saute onion and chopped garlic cloves using cooking spray until translucent. Add chicken and shopped mushroom stems and let cook for about 5 minutes.
Add creamy sauce to the chicken and mix well.
Put mushroom caps on a baking pan. Put 1/4th of chicken mixture on each mushroom cap and spread out. Sprinkle 2 tbsp bread crumbs on each mushroom. Broil for 6-9 minutes until golden brown.
Makes 4 large servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SALEE100.
Nutritional Info Amount Per Serving
- Calories: 397.4
- Total Fat: 18.4 g
- Cholesterol: 97.6 mg
- Sodium: 521.3 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 2.3 g
- Protein: 27.9 g
Member Reviews