creamy stuffed portabella mushrooms
(1 rating)
These are awesome. The filling is so creamy and tasty. I doubled the recipe because I know they won't last long around here. I did substitute a few things in this recipe because I don't eat dairy products. I also substituted the chicken for lean turkey bacon. I cooked these in my toaster oven on the convection setting at 400'F for 9 minutes.
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(1 rating)
yield
2 serving(s)
prep time
15 Min
cook time
20 Min
Ingredients For creamy stuffed portabella mushrooms
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1/4 cbutter
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4 ozcream cheese
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1/3 cwhite wine
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1/2 tspgarlic powder
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1/2 tspcrushed red peppers
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2 lgportabella mushroom caps
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1 Tbspolive oil
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1/4 mdonion, chopped
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2 clovegarlic, chopped
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1 cshredded chicken
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1/4 cbread crumbs
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salt and pepper to taste
How To Make creamy stuffed portabella mushrooms
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1Preheat your broiler.
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2In a large saucepan melt the butter, cream cheese and white wine. Stir constantly until thickened. Add powdered garlic and crushed red pepper.
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3Remove the stems from portabellas and chop up.
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4In a saute pan, cook the onion and garlic in olive oil until translucent. Add the chicken, chopped mushroom stems and let cook for about 5 minutes.
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5Add cream sauce to the chicken and adjust the seasonings.
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6Fill the mushroom caps with the sauce and place on a baking sheet.
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7Sprinkle with bread crumbs and put under the broiler for 6-9 minutes or until golden brown.
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8Enjoy!
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