Stuffed Portabella Mushrooms Pampered Chef Recipes

STUFFED PORTABELLA MUSHROOMS-PAMPERED CHEF

Steps:

• preheat oven to 425 degrees.
• brush outside only of mushroom caps w/ dressing.
• place mushrooms grill side up in baking dish.
• mix tomatoes, basil, garlic, cheese & bread crumbs in a bowl; mix gently.
• scoop mixture evenly into mushroom caps.
• bake 16-18 minutes or until mushrooms are tender.

STUFFED PORTABELLA MUSHROOMS

Steps:

• Prep your shallots and garlic and set aside
• Heat a nonstick pan and add 1 tablespoon of olive oil and cook chicken till moist and cooked through
• Put spinach and chicken and mushroom stems (to equal 1 1/4 cup of stems) through food processor just pulsing till fine
• Using the same nonstick pan put 1 tablespoon olive oil and 1/4 cup butter into pan on med low heat and saute garlic and shallots till transparent
• Add chicken spinach and mushrooms mixture to pan and add the wine stir until incorporated
• Add the bread crumbs, basil and salt and pepper to taste
• Mix thoroughly
• Butter two 9 x 13 shallow baking pans
• Stuff mushrooms with mixture and top with 4 tablespoons melted butter to keep them moist
• Bake uncovered at 350 degrees for 25 minutes
• With 10 mins left to cook, top with cheese and return to oven for remainder of the 25 minute cooking time