Creamy Stuffed Portabella Mushroom Food
CREAMY STUFFED PORTABELLA MUSHROOMS
These are awesome. The filling is so creamy and tasty. I doubled the recipe because I know they won't last long around here. I did substitute a few things in this recipe because I don't eat dairy products. I also substituted the chicken for lean turkey bacon. I cooked these in my toaster oven on the convection setting at...
Provided by Jo Zimny
Categories Vegetables
Time 35m
Number Of Ingredients 12
Steps:
- 1. Preheat your broiler.
- 2. In a large saucepan melt the butter, cream cheese and white wine. Stir constantly until thickened. Add powdered garlic and crushed red pepper.
- 3. Remove the stems from portabellas and chop up.
- 4. In a saute pan, cook the onion and garlic in olive oil until translucent. Add the chicken, chopped mushroom stems and let cook for about 5 minutes.
- 5. Add cream sauce to the chicken and adjust the seasonings.
- 6. Fill the mushroom caps with the sauce and place on a baking sheet.
- 7. Sprinkle with bread crumbs and put under the broiler for 6-9 minutes or until golden brown.
- 8. Enjoy!
CREAMY STUFFED PORTABELLA MUSHROOM
Yield 2
Number Of Ingredients 12
Steps:
- In a large saucepan melt together butter, cream cheese and white wine. Stir constantly until it thickens. Add powder garlic and crushed red peppers (for more flavor) Remove mushroom stems and chopped them. Separately, sauté onion and chopped garlic in olive oil until translucent. Add chicken, chopped mushroom stems and let cook for about 5 minutes. Add creamy sauce to the chicken and adjust seasoning. Fill mushrooms caps and place them on a baking sheet. Sprinkle breadcrumbs on top and broil for 6-9 minutes or until golden brown. Serve and enjoy.
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