Chicken, Artichoke, and Spinach-Stuffed Portobellos

Ingredients

• 1.5 pounds skinless , boneless chicken breasts, chopped
• 1 jar Alfredo sauce , 15 ounce
• 1 package frozen chopped spinach , 10 ounce
• 1 jar quartered artichoke hearts , 7.5 ounce
• 1 teaspoon red pepper flakes
• 1 package shredded Parmesan cheese , 6 ounce
• 4 large portobello mushroom caps , stems and gills removed
• 1 tablespoon olive oil
• salt and ground black pepper to taste

Instructions

1. 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. 2

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

3. 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. 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.