Chicken-Stuffed Portabello Mushrooms Recipe

Ingredients

• 1 pound (480 g) medium Portabello mushrooms
• 2 tablespoons (30 ml) unsalted butter
• 1large yellow onion, peeled and finely chopped
• 1 clove garlic, peeled and minced
• 1 chicken breast half, cooked and finely diced
• 1½ tablespoons (45 ml) kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 tablespoon (15 ml) all-purpose flour
• 1 cup (250 ml) whipped cream
• finely shredded Mozzarella

Instructions

Preheat an oven to 350º F (175º C).

Remove stems from mushrooms and finely chop them. Using a small melon baller, scoop out insides of  mushrooms. Leave at least half shell to allow more room for filling.

In a large nonstick skillet, melt unsalted butter over medium heat. Add chopped onion and garlic and cook, stirring occasionally, for 1 minute. Stir in diced chicken, kosher salt, and black pepper. Continue cooking and stirring occasionally, for a further 3 minutes.

Blend in all-purpose flour and whipped cream. Cook, stirring, until bubbling and thickened.

Remove the mushroom mixture from the heat and set aside. Allow cooling for a few minutes.

Spoon the mixture evenly into prepared mushroom caps.

Lightly grease a baking sheet with nonstick cooking spray. Place chicken-stuffed mushrooms in the prepared sheet. Bake in preheated oven for 10 minutes.

Top with shredded Mozzarella cheese and bake for a fuehrer 5-10 minutes or until cheese melts.

Serve hot.