Stuffed Portabella Mushrooms
| Prep Time: 15 min | Serves: 2 |
| Cooking Time: 18 min | Yield: 2 mushrooms |
chicken cheese zucchini stuffing
Ingredients
- 1/2 cup Marinara Sauce
- 2 oz Portabella Mushrooms
- 1/4 cup Zucchini
- 1/2 cup Low Fat Riccotta
- 1 egg
- 2 oz Sun Dried Tomatoes
- 2 tbsp Almonds Slivers
- 1/4 cup Fontina Cheese
- 6 tbsp Parmasean Cheese
- 1/4 cup Bread Crumbs (Plain)
- 2 oz Chicken Thigh
Directions
Pre heat oven to 350. lightly mist baking pan with cooking spray.spoon marinara sauce into bottom of prepared dish . Place 2 large mushroom caps in the dish with tops down and set aside. Place zucchini in microwat w/teaspoon of H2O for 1 minute. Drain well and pat dry. In a mixing bowl combine zucchini,chicken (Cubed) ricotta cheese, egg, sundried tomatoes, almonds, fontina cheese 1/4 parmigan cheese and pepper. mix well and spoon inot caps. Combine the remianing 1/4 cup parmigan cheese with bread crumbs and sprinkle evenly over tops. Spray caps generously with cooking spray and bake 15-17 minutes. THen increase heat to broil for 2 minutes or until the bread crumbs are golden