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Chicken, Artichoke, and Spinach-Stuffed Portobellos

4

43 min

Chicken, Artichoke, and Spinach-Stuffed Portobellos

Chicken, Artichoke, and Spinach-Stuffed Portobellos Photo 1

Time

43 min

Serving

4 persons

Calories

762

Rating

4.00★ (11)

Cuisine

Author: Victoria Buriak
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

Chicken, Artichoke, and Spinach-Stuffed Portobellos Photo 21
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Chicken, Artichoke, and Spinach-Stuffed Portobellos Photo 43
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  1. Combine chicken, Alfredo sauce, spinach, artichoke hearts, red pepper flakes, and 4 ounces of Parmesan cheese in a large bowl. Stir to combine.
    Chicken, Artichoke, and Spinach-Stuffed Portobellos Photo 2
  2. Lightly rub the outside of each portobello with olive oil using your hands; season with salt and pepper.
    Chicken, Artichoke, and Spinach-Stuffed Portobellos Photo 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.
    Chicken, Artichoke, and Spinach-Stuffed Portobellos Photo 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.
    Chicken, Artichoke, and Spinach-Stuffed Portobellos Photo 5

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