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.
Ingredients
- ½ pounds skinless, boneless chicken breasts: 1 piece (chopped)
- Alfredo sauce: 1 jar (15 ounce jar)
- frozen chopped spinach, thawed and squeezed dry: 1 pack (10 ounce pack)
- quartered artichoke hearts: 1 jar (7.5 ounce jar, chopped)
- red pepper flakes: 1 tsp
- Parmesan cheese: 1 pack (6 ounce pack, divided, shredded)
- portobello mushroom caps, stems and gills removed: 4 piece
- olive oil: 1 Tbsp
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
-
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.
