Baked Chicken Stuffed Portabella Mushrooms Recipe

Ingredients for Baked Chicken Stuffed Portabella Mushrooms

• 1/2 cup marinara sauce
• Fresh Basil Leaf
• Portabella Mushrooms
• Cooked Chicken
• Garlic Clove
• 2 tablespoons chopped green onions
• Green Peppers
• 1 tablespoon chopped Italian parsley
• Dried Italian Herb Seasoning
• Salt
• 1/2 cup shredded mozzarella cheese (or cheese of your choice)
• Parmesan Cheese
• Fresh Basil

How to Make Baked Chicken Stuffed Portabella Mushrooms

1. Preheat oven to 350°F (175°C).
2. In a small bowl, combine 1/4 cup marinara sauce and 1 tablespoon chopped fresh basil, mixing well. Set aside.
3. Remove stems from 6 large portabella mushrooms using a sharp knife. Coarsely chop the stems and set aside.
4. Arrange mushrooms, rounded-side-down, in a 12 x 8 x 2-inch baking dish.
5. In a medium bowl, combine 1 1/2 cups cooked chicken (diced), 1/4 cup marinara/basil sauce, 2 cloves minced garlic, 2 tablespoons chopped green onions, 1/2 cup chopped bell peppers (any color), 1 tablespoon chopped Italian parsley, and 1 teaspoon Italian seasoning (optional). Mix well.
6. Season with salt and pepper to taste.
7. Evenly fill each mushroom cap with the chicken mixture, pressing gently.
8. Loosely cover the baking dish with aluminum foil.
9. Bake for 20-25 minutes.
10. Remove foil, sprinkle each mushroom with 1/4 cup shredded mozzarella cheese (or cheese of your choice).
11. Continue baking, uncovered, for 6-7 minutes, or until cheese is melted and bubbly.
12. Sprinkle lightly with 1 tablespoon grated Parmesan or Romano cheese (optional) and bake for another 6-8 minutes, or until cheese is lightly browned.