creamy stuffed portabella mushrooms
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.
prep time
15 Min
cook time
20 Min
method
---
yield
2 serving(s)
Ingredients
- 1/4 cup butter
- 4 ounces cream cheese
- 1/3 cup white wine
- 1/2 teaspoon garlic powder
- 1/2 teaspoon crushed red peppers
- 2 large portabella mushroom caps
- 1 tablespoon olive oil
- 1/4 medium onion, chopped
- 2 cloves garlic, chopped
- 1 cup shredded chicken
- 1/4 cup bread crumbs
- - salt and pepper to taste
How To Make creamy stuffed portabella mushrooms
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Step 1Preheat your broiler.
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Step 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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Step 3Remove the stems from portabellas and chop up.
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Step 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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Step 5Add cream sauce to the chicken and adjust the seasonings.
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Step 6Fill the mushroom caps with the sauce and place on a baking sheet.
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Step 7Sprinkle with bread crumbs and put under the broiler for 6-9 minutes or until golden brown.
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Step 8Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Vegetables
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