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Bake-Off® Contest 46, 2013
Cedar Park, Texas

Chicken Bacon Portabella Burgers

What's not to love? Melty cheese, portabellas, bacon and chicken on a buttermilk biscuit!

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  • prep time 30 min
  • total time 50 min
  • ingredients 7
  • servings 5
 

Ingredients

1
can Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 ct)
1
box (9 oz) Green Giant® frozen chopped spinach
10
slices uncooked bacon
1/4
cup chopped green onions (4 medium)
5
medium whole portabella mushrooms (about 5-inch diameter), stems removed and chopped
2
cups shredded deli rotisserie chicken
5
slices (1 oz each) Monterey Jack cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Separate dough into 5 biscuits; press each into 4-inch round. Place 2 inches apart on large ungreased cookie sheet. Bake 12 to 15 minutes or until golden brown.
  • 2 Meanwhile, microwave spinach as directed on box. Drain well; set aside.
  • 3 In 12-inch nonstick skillet, cook bacon until crisp; drain on paper towels. Reserve 2 tablespoons bacon drippings; set aside. Reserve 5 bacon slices.
  • 4 Chop remaining 5 bacon slices. In same skillet add bacon drippings, chopped bacon, onions and mushroom stems; cook over medium heat 2 to 3 minutes or until onions are crisp-tender, stirring occasionally. Stir in spinach, chicken, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 2 to 3 minutes or until thoroughly heated.
  • 5 Line large cookie sheet with parchment paper. Place mushrooms on cookie sheet, top sides down; spoon chicken mixture on mushroom caps. Bake 14 to 18 minutes or until mushrooms are tender. Remove from oven; top each with cheese slice. Bake 2 to 5 minutes longer or until cheese is melted.
  • 6 Split each biscuit horizontally. Place one mushroom on bottom half of each biscuit; top with reserved bacon slice and top half of biscuit. Garnish with additional chopped green onions, if desired.
  • 1 Heat oven to 350°F. Separate dough into 5 biscuits; press each into 4-inch round. Place 2 inches apart on large ungreased cookie sheet. Bake 12 to 15 minutes or until golden brown.
  • 2 Meanwhile, microwave spinach as directed on box. Drain well; set aside.
  • 3 In 12-inch nonstick skillet, cook bacon until crisp; drain on paper towels. Reserve 2 tablespoons bacon drippings; set aside. Reserve 5 bacon slices.
  • 4 Chop remaining 5 bacon slices. In same skillet add bacon drippings, chopped bacon, onions and mushroom stems; cook over medium heat 2 to 3 minutes or until onions are crisp-tender, stirring occasionally. Stir in spinach, chicken, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 2 to 3 minutes or until thoroughly heated.
  • 5 Line large cookie sheet with parchment paper. Place mushrooms on cookie sheet, top sides down; spoon chicken mixture on mushroom caps. Bake 14 to 18 minutes or until mushrooms are tender. Remove from oven; top each with cheese slice. Bake 2 to 5 minutes longer or until cheese is melted.
  • 6 Split each biscuit horizontally. Place one mushroom on bottom half of each biscuit; top with reserved bacon slice and top half of biscuit. Garnish with additional chopped green onions, if desired.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
(
Calories from Fat
240),
% Daily Value
Total Fat
27g
27%
(Saturated Fat
10g,
10%
Trans Fat
4g
4%
),
Cholesterol
90mg
90%;
Sodium
1530mg
1530%;
Total Carbohydrate
31g
31%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
34g
34%
;
% Daily Value*:
Vitamin A
90%;
Vitamin C
0%;
Calcium
30%;
Iron
20%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.