Stuffed Portobello Mushroom Recipe

• servings: 4 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

4 large portobello mushrooms

2 cups cooked chopped chicken (or shredded)

4 ounces cream cheese softened

3 ounces frozen chopped spinach (thawed and squeezed dry)

¼ cup sour cream

¼ cup chopped sundried tomatoes in oil (drained)

¼ cup shredded parmesan cheese

1 teaspoon Italian seasoning

½ teaspoon garlic powder

½ cup shredded mozzarella cheese

Directions

Preheat oven to 375°F.

Remove the stems from the mushroom caps. Using a small spoon, scrape out the dark gills and discard.

In a large bowl combine cooked chicken, cream cheese, spinach, sour cream, sundried tomatoes, parmesan cheese, Italian seasoning, and garlic powder until well mixed.

Divide the chicken mixture over the mushrooms. Top with mozzarella cheese and bake 20-25 minutes or until mushrooms are tender.

Nutrition

• Calories: 322 kcal
• Total Fat: 21 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.01 g
• Cholesterol: 100 mg
• Sodium: 410 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 26 g