Chicken Marsala Portobella Mushrooms

• Meat

  • 1 lb Ground chicken

• Produce

  • 2 Garlic clove
  • 1/2 cup Onion
  • 4 Portabello mushroom caps, large
  • 5 cups Spinach, fresh

• Baking & Spices

  • 1/2 tsp Pepper, ground
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Chihuahua cheese
  • 1/4 cup Heavy cream
  • 3 tbsp Parmesan cheese, grated

• Beer, Wine & Liquor

  • 3/8 cup Marsala wine

Found on mantitlement.com

Description

Ingredients

• 1 tablespoon olive oil
• 4 large portabello mushroom caps
• 1 lb. ground chicken
• 5 cups chopped fresh spinach
• ½ cup diced onion
• 2 garlic clove, minced
• 1 teaspoon salt
• ½ teaspoon ground pepper
• 3 tablespoons grated parmesan cheese
• ¼ cup plus 2 tablespoons marsala wine, divided
• ¼ cup heavy cream
• ½ cup chihuahua cheese, divided

Directions

• Preheat the oven to 375 degrees.
• Add the oil to a large skillet over medium.
• Add in the onion and cook for 3-4 minutes until softened, then add the garlic to cook for a minute more.
• Next add the chicken and cook, breaking up with a spoon until browned through.
• Pour in ¼ cup of the marsala wine, the salt and pepper. Cook down until the liquid is almost all absorbed.
• Place the chopped spinach into the skillet a few handfuls at a time and stir into the chicken until wilted down, then add in the rest of the spinach to wilt.
• Stir in the parmesan, cream and ¼ cup of the chihuahua cheese, stirring to combine.
• Pour in the remaining 2 tablespoons of marsala at the end and stir once more.
• Set the filling aside while you prepare the mushrooms.
• Scrape the brown gills from the mushrooms and trim the stems.
• Fill each mushroom cap with the filling, dividing equally between all four.
• Bake for 15 minutes, then remove from the oven and top with the other ¼ cup of cheese on each mushroom and bake for another 5 minutes until the cheese is melted.