Stuffed Portabella Mushrooms

• Meat

  • 1 cup Rotisserie chicken

• Produce

  • 20 Baby portabella mushrooms
  • 1/2 cup Basil, lightly packed fresh leaves
  • 2 cloves Garlic
  • 1/4 cup Green onion
  • 2/3 cup Red bell peppers, roasted
  • 1/3 cup Sun dried tomatoes

• Baking & Spices

  • 1 tsp Italian seasoning
  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Bread & Baked Goods

  • 2 tbsp Panko bread crumbs

• Dairy

  • 8 oz Cream cheese
  • 1 cup Italian 5 cheese blend
  • 2 tbsp Parmesan cheese

Found on olgascooking.com

Description

Ingredients

• 20-22 baby portabella mushrooms (pick the largest you can find)
• 8 oz. cream cheese, at room temperature
• 2 cloves garlic
• ⅔ cup roasted red bell peppers
• ⅓ cup sun-dried tomatoes, oil drained
• ¼ tsp. salt
• ¼ tsp. pepper
• ½ cup lightly packed fresh basil leaves
• 1 cup shredded rotisserie chicken
• 1 cup shredded Italian 5 cheese blend
• ¼ cup sliced green onion
• 1 tsp. Italian seasoning
• 2 tbsp. shredded Parmesan cheese
• 2 tbsp. panko bread crumbs

Directions

• Preheat oven to 450°F and grease large baking sheet with oil.
• In a food processor puree garlic, roasted red bell peppers, sun-dried tomatoes with oil drained, salt, and pepper. Add cream cheese and puree until smooth. Add basil and pulse until finely chopped and mixed well. Transfer the mixture into a small bowl and add shredded rotisserie chicken, Italian blend cheese, sliced green onion and Italian seasoning, mix well.
• Clean mushrooms with a damp cloth or napkin and remove the stems. Spoon the stuffing into mushroom caps and set them on a greased baking sheet.
• In a small bowl, mix 2 tablespoons shredded Parmesan cheese and 2 tablespoons panko bread crumbs. Sprinkle the mixture over the mushrooms. Bake for 15 minutes.