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.

• Preparation Time: 20 mins
• Cooking Time: 23 mins
• Total Time: 43 mins
• Calories: 762 Calories

Ingredients

• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 teaspoon red pepper flakes
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 (15 ounce) jar Alfredo sauce
• 1 ½ pounds skinless, boneless chicken breasts, chopped
• 1 (7.5 ounce) jar quartered artichoke hearts, drained and chopped
• 1 (6 ounce) package shredded Parmesan cheese, divided
• 4 large portobello mushroom caps, stems and gills removed

Recipe Instructions

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.