Chicken, Artichoke, and Spinach-Stuffed Portobellos

01Method

1. 1

   In a large bowl, mix together the chopped chicken, Alfredo sauce, spinach, artichoke hearts, red pepper flakes, and about two-thirds of the Parmesan until evenly combined.

2. 2

   Brush the outside of each portobello cap lightly with olive oil, then season both sides with salt and black pepper.

3. 3

   Spoon the chicken and vegetable filling evenly into each mushroom cap and scatter the remaining Parmesan over the tops. Transfer the filled caps to an oven-safe pan or grill pan.

4. 4

   Bake or cook in a countertop oven at an appropriate poultry setting for approximately 23 minutes, until the chicken is fully cooked through and the mushrooms are tender.