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Chicken, Artichoke, and Spinach-Stuffed Portobellos
Chicken, Artichoke, and Spinach-Stuffed Portobellos
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Prep Time:
20 minutes
Cook Time:
23 minutes
Total Time:
43 minutes
Elevate stuffed Portobello mushrooms with chicken, artichokes, and spinach, baked to perfection in a Panasonic CIO for a hearty meal transformation.
Ingredients:
  • 1.5 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
Instructions:
  • In a large bowl, mix together the chicken, Alfredo sauce, spinach, artichoke hearts, red pepper flakes, and 4 ounces of Parmesan cheese until well combined.
  • Gently coat each portobello with olive oil using your hands, then season with salt and pepper.
  • Distribute the chicken filling evenly among the mushroom caps and sprinkle with the rest of the Parmesan cheese. Transfer the mushroom caps onto the grill pan of the Panasonic Countertop Induction Oven.
  • Simply start the Poultry with Vegetables setting on "Auto Cook," then select 2 pounds and begin cooking. Allow the dish to cook for approximately 23 minutes, or until the chicken is fully cooked and the mushrooms are tender.

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