Chicken, Artichoke, and Spinach-Stuffed Portobellos Popular Recipes

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Chicken, Artichoke, and Spinach-Stuffed Portobellos

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 :

• 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 larges portobello mushroom caps, stems and gills removed
• 1 tablespoon olive oil
• salt and ground black pepper to taste

Instructions :

Prep : 20M	Cook : 4 stuffed mushroomsM	Ready in : 43M

Notes :

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