Chicken, Artichoke, and Spinach-Stuffed Portobellos

Ingredients

1 ½ pounds skinless, boneless chicken breasts, chopped

1 (15 ounce) jar Alfredo sauce

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

1 (7.5 ounce) jar quartered artichoke hearts, drained and chopped

1 teaspoon red pepper flakes

1 (6 ounce) package shredded Parmesan cheese, divided

4 large portobello mushroom caps, stems and gills removed

1 tablespoon olive oil

salt and ground black pepper to taste

Directions

Step 1

Combine chicken, Alfredo sauce, spinach, artichoke hearts, red pepper flakes, and 4 ounces of Parmesan cheese in a large bowl. Stir to combine.

Step 2

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

Step 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.

Step 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.

Cook's Note:

The easiest way to remove gills from the mushrooms is by cradling the cap in one hand and gently scraping gills away with a teaspoon in your other hand. Gently wipe off the dirt to clean the mushrooms; avoid washing. They are extremely porous and soak up water quickly, resulting in a watered down dish.

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