Roasted Stuffed Portobellos (Robin Miller)
| Prep Time: 10 min | Serves: 4 |
| Cooking Time: 20 min | Yield: 4 stuffed mushroom caps |
Simple and delicious stuffed mushroom recipe from Robin Miller of the Food Network.
Ingredients
- 2 piece Roasted Chicken Breast Halves W/o Skin
- 10 oz Brocolli Florets
- 1/2 cup Sun-dried Tomatoes In Oil
- 2 tbsp Progresso Bread Crumbs Garlic & Herb
- 400 g Raw Portobello Mushrooms
Directions
Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray
In a medium bowl, combine chicken, broccoli, sun-dried tomatoes with oil from jar, and bread crumbs. Toss to combine.
Arrange mushroom caps, stem side up, on prepared baking sheet. Fill each mushroom cap with chicken mixture. Roast 20 minutes, until filling is golden brown and mushrooms are tender.