CHICKEN, ARTICHOKE, AND SPINACH-STUFFED PORTOBELLOS

Chicken, Artichoke, and Spinach-Stuffed Portobellos image

These stuffed mushroom caps turn an appetizer into a meal. Serve with a piece of crusty bread and a side salad, if desired. This recipe was made in a Panasonic CIO.

Provided by Soup Loving Nicole

Categories Trusted Brands: Recipes and Tips Panasonic

Time 43m

Yield 4

Number Of Ingredients 9

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Ingredients

1 ½ pounds skinless, boneless chicken breasts, chopped
1 (15 ounce) jar Alfredo sauce
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (7.5 ounce) jar quartered artichoke hearts, drained and chopped
1 teaspoon red pepper flakes
1 (6 ounce) package shredded Parmesan cheese, divided
4 large portobello mushroom caps, stems and gills removed
1 tablespoon olive oil
salt and ground black pepper to taste

Steps:

Combine chicken, Alfredo sauce, spinach, artichoke hearts, red pepper flakes, and 4 ounces of Parmesan cheese in a large bowl. Stir to combine.
Lightly rub the outside of each portobello with olive oil using your hands; season with salt and pepper.
Divide the chicken filling among the mushroom caps and top with remaining Parmesan cheese. Place mushroom caps on the grill pan of the Panasonic Countertop Induction Oven.
Press "Auto Cook". Select Poultry with Vegetables setting and press "Start". Turn the dial to select 2 pounds and press "Start" again. Cook until chicken is no longer pink and mushrooms are tender, about 23 minutes.

Nutrition Facts : Calories 761.9 calories, Carbohydrate 16 g, Cholesterol 177.3 mg, Fat 51.1 g, Fiber 4.2 g, Protein 61.4 g, SaturatedFat 21.1 g, Sodium 2179.5 mg, Sugar 4.4 g