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

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.