Prep 20m Cook 23m Additional - Ready In 43m
Servings 4 stuffed mushrooms Calories 761.9

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.

Recipe Ingredients

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

Cooking Directions

  1. 1 Combine chicken, Alfredo sauce, spinach, artichoke hearts, red pepper flakes, and 4 ounces of Parmesan cheese in a large bowl. Stir to combine.
  2. 2 Lightly rub the outside of each portobello with olive oil using your hands; season with salt and pepper.
  3. 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.
  4. 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.

Nutrition Facts

  • Calories 761.9
  • Carbohydrate 16 g
  • Cholesterol 177.3 mg
  • Fat 51.1 g
  • Fiber 4.2 g
  • Protein 61.4 g
  • Saturated Fat 21.1 g
  • Sodium 2179.5 mg
  • Sugar 4.4 g

Chef's Notes

The easiest way to remove gills from the mushrooms is by cradling the cap in one hand and gently scraping gills away with a teaspoon in your other hand. Gently wipe off the dirt to clean the mushrooms; avoid washing. They are extremely porous and soak up water quickly, resulting in a watered down dish.

Reviews

  1. I made this with a few adaptations, and it turned out pretty well. I minced an onion and the chicken and sautéed them until the chicken was mostly done. I chopped the artichokes and added them, and then some fresh spinach. Instead of alfredo sauce I used a can of cream of chicken soup. I - Read more ...
  2. Easy, fast and delicious!!
  3. Turned out great. The recipe was perfect and the taste was amazing. I had 1 problem though the mushrooms leaked a lot and became a bit soggy. The bread I crisped up in the oven fixed everything so dinner was successful. Can anyone let me know what I did wrong.
  4. Loved this. I did add some mozzarella cheese to this also. Scaled down to 2 mushrooms. Kept the spinach the same used a little less than 1 chicken breast and added enough vegan alfredo sauce just to bind. I was going to precook the mushrooms but I'm glad I didn't. Cooked for 25 mins in - Read more ...
  5. This turned out to be the perfect recipe for a night that needed a quick meal. Looks so elegant but comes together very quickly although I did think it needed an additional dose of garlic.
  6. I was really excited for this recipe especially after I saw someone didn't make it with the panasonic. However the artichokes were too over powering for me. I loved the kick of the red pepper but I won't be making it again.
  7. I did not have the Panasonic convection oven called for in the recipe. Just cooked the chicken on the stove and put everything in the oven for about 15 minutes on 425. Turned out really good.
  8. Outstanding! I was skeptical about this one as I don't like jarred Alfredo sauce. Wrong! Fabulous! I picked up artichoke hearts in oil by mistake but it didn't matter. We used the leftover oil on the portobello mushrooms instead of olive oil. There was a ton of filling so don't be afraid to pack it - Read more ...
  9. Delicious! This came together in a snap and was so easy to cook in the Panasonic induction oven. The flavors blended so well! I served this as a main dish w/ a big salad but I think this would be great as a side by omitting the chicken or even as an appetizer in the - Read more ...
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