creamy stuffed portabella mushrooms
(1 rating)
These are awesome. The filling is so creamy and tasty. I doubled the recipe because I know they won't last long around here. I did substitute a few things in this recipe because I don't eat dairy products. I also substituted the chicken for lean turkey bacon. I cooked these in my toaster oven on the convection setting at 400'F for 9 minutes.
(1 rating)
yield
2 serving(s)
prep time
15 Min
cook time
20 Min
Ingredients For creamy stuffed portabella mushrooms
-
1/4 cbutter
-
4 ozcream cheese
-
1/3 cwhite wine
-
1/2 tspgarlic powder
-
1/2 tspcrushed red peppers
-
2 lgportabella mushroom caps
-
1 Tbspolive oil
-
1/4 mdonion, chopped
-
2 clovegarlic, chopped
-
1 cshredded chicken
-
1/4 cbread crumbs
-
salt and pepper to taste
How To Make creamy stuffed portabella mushrooms
-
1Preheat your broiler.
-
2In a large saucepan melt the butter, cream cheese and white wine. Stir constantly until thickened. Add powdered garlic and crushed red pepper.
-
3Remove the stems from portabellas and chop up.
-
4In a saute pan, cook the onion and garlic in olive oil until translucent. Add the chicken, chopped mushroom stems and let cook for about 5 minutes.
-
5Add cream sauce to the chicken and adjust the seasonings.
-
6Fill the mushroom caps with the sauce and place on a baking sheet.
-
7Sprinkle with bread crumbs and put under the broiler for 6-9 minutes or until golden brown.
-
8Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT