Chicken, Artichoke, and Spinach-Stuffed Portobellos
Description
Portobello mushrooms stuffed with chicken, artichokes, and spinach are baked in a Panasonic CIO to turn an appetizer recipe into a main dish.
Ingredients
•
1 1/2 pounds skinless, boneless chicken breasts, chopped
•
1 (15 ounce) jar Alfredo sauce
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1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
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1 (7 1/2 ounce) jar quartered artichoke hearts, drained and chopped
•
1 teaspoon red pepper flakes
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1 (6 ounce) package shredded Parmesan cheese, divided
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4 large portobello mushroom caps, stems and gills removed
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1 tablespoon olive oil
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salt and ground black pepper to taste
Directions
1
Combine chicken, Alfredo sauce, spinach, artichoke hearts, red pepper flakes, and 4 ounces of Parmesan cheese in a large bowl. Stir to combine.
2
Lightly rub the outside of each portobello with olive oil using your hands; season with salt and pepper.
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.
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.