• 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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