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
- 1.5 pounds skinless , boneless chicken breasts, chopped
- 1 , 15 ounce
- 1 , 10 ounce
- 1 , 7.5 ounce
- 1 teaspoon red pepper flakes
- 1 , 6 ounce
- 4 large portobello mushroom caps , stems and gills removed
- 1 tablespoon olive oil
- salt and ground black pepper to taste
Instructions
-
1
Combine chicken, Alfredo sauce, spinach, artichoke hearts, red pepper flakes, and 4 ounces of Parmesan cheese in a large bowl. Stir to combine.
-
2
Lightly rub the outside of each portobello with olive oil using your hands; season with salt and pepper.
-
3
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
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.
Nutrition Facts
Per serving
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