Portobello Mushrooms- creamy, stuffed

1/4 cup part skim ricotta cheese
8 oz cream cheese
2/3 cup white wine
1 tsp garlic powder
1/4 tsp ground black pepper
4 large portobello mushrooms
1/2 chopped onion
4 garlic cloves, chopped
2 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.