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...
Provided by Jo Zimny
Categories Vegetables
Time 35m
Number Of Ingredients 12
Steps:
- 1. Preheat your broiler.
- 2. In a large saucepan melt the butter, cream cheese and white wine. Stir constantly until thickened. Add powdered garlic and crushed red pepper.
- 3. Remove the stems from portabellas and chop up.
- 4. In 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.
- 5. Add cream sauce to the chicken and adjust the seasonings.
- 6. Fill the mushroom caps with the sauce and place on a baking sheet.
- 7. Sprinkle with bread crumbs and put under the broiler for 6-9 minutes or until golden brown.
- 8. Enjoy!
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