STUFFED PORTABELLA ALA CAJUN

Steps:

• Preheat oven to 325.
• Wipe outside of mushrooms gently with damp cloth.
• CHICKEN.
• Rinse chicken with cold water and pat dry.
• Use microwave steamer or stovetop steamer.
• Put 6 cloves smashed garlic in water.
• Place chicken in steamer portion.
• Sprinkle with garlic salt.
• Cover, cook until juices run clear (5 minutes in micro).
• When done and cooled a little, put thru food processor or chopper until finely chopped.
• Set aside.
• POTATOES.
• Wash, cut in half and boil until fork tender.
• Peel and mash thoroughly.
• Add milk and 1 teaspoon butter to potatoes.
• Whip until smooth.
• Set aside.
• COMBINING.
• Heat saute pan and add 1 tablespoon butter and 1 tablespoon EVOO.
• Saute shallots, peppers and celery for 2 minutes.
• Add wine and reduce for 1 minute.
• Stir in chicken.
• Stir in basil, Creole seasoning, salt and pepper.
• Mix in potatoes.
• Rub EVOO on outside of mushrooms.
• Place open side up on baking sheet and spread half of chicken mixture on each mushroom.
• Bake at 325 for 15 minutes.
• Sprinkle with Paprika.
• Serve immediately.