Name: Chicken, Artichoke, and Spinach-Stuffed Portobellos
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Skinless, boneless chicken breasts, chopped - 1 ½ pounds; Alfredo sauce - 1 (15 ounce) jar; Frozen chopped spinach, thawed and squeezed dry - 1 (10 ounce) package; Quartered artichoke hearts, drained and chopped - 1 (7.5 ounce) jar; Red pepper flakes - 1 teaspoon; Shredded Parmesan cheese, divided - 1 (6 ounce) package; Portobello mushroom caps, stems and gills removed - 4 large; Olive oil - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon

Chicken, Artichoke, and Spinach-Stuffed Portobellos

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken, Artichoke, and Spinach-Stuffed Portobellos

1. Skinless, boneless chicken breasts, chopped - 1 ½ pounds

2. Alfredo sauce - 1 (15 ounce) jar

3. Frozen chopped spinach, thawed and squeezed dry - 1 (10 ounce) package

4. Quartered artichoke hearts, drained and chopped - 1 (7.5 ounce) jar

5. Red pepper flakes - 1 teaspoon

6. Shredded Parmesan cheese, divided - 1 (6 ounce) package

7. Portobello mushroom caps, stems and gills removed - 4 large

8. Olive oil - 1 tablespoon

9. Salt and ground black pepper to taste - 1 tablespoon

How to cook deliciously - Chicken, Artichoke, and Spinach-Stuffed Portobellos

1. Stage

Combine chicken, Alfredo sauce, spinach, artichoke hearts, red pepper flakes, and 4 ounces of Parmesan cheese in a large bowl. Stir to combine.

2. Stage

Lightly rub the outside of each portobello with olive oil using your hands; season with salt and pepper.

3. Stage

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.

4. Stage

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.