Creamy Chicken Stuffed Portabellas

Leftover chicken? This easy meal has a nice presentation. It goes perfect with a light salad.

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Servings 4

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ingredients 14
Prep Time 15 min
Total Time 25 min

Ingredients

3/4: cup butter

8: oz cream cheese

2/3: cup white wine

1: teaspoon garlic salt

1: teaspoon crushed red pepper

4: large portabella mushrooms

1: tablespoon olive oil

: ½ cup onion, chopped

4-6: garlic cloves, minced

2: cups shredded chicken (or turkey)

1: can of diced tomatoes

1/8: teaspoon pepper

: ½ cup breadcrumbs

: fresh herbs (optional)

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Directions

1 Remove mushroom stems and clean out the mushroom grills.
2 In a large saucepan melt butter, cream cheese and white wine. Stir constantly until thickens. Add garlic powder and crushed red pepper.
3 In a frying pan, sauté onion and chopped garlic in olive oil until translucent. Add chicken and tomatoes. Cook on low for about 5 minutes.
4 Combine chicken mix with the cream sauce. Add a couple grinds of fresh pepper.
5 Fill mushroom caps and place them on a sprayed baking sheet.
6 Sprinkle breadcrumbs on top and broil for 7-9 minutes or until golden brown.
7 Add chopped herbs to the top (optional)