4 portobello mushrooms, wiped clean
1 cooked boneless skinless chicken breast, cut into chunks*
1 can tomato sauce
1 can stewed tomatoes, drained
2 cloves garlic, minced
1/2 teaspoon basil
2 teaspoons Italian breadcrumbs
salt and pepper to taste
1/4 cup Parmesan cheese
2 cups mozzarella cheese, or to your taste (we like cheese!)
Preheat oven to 375°F.
Scrape black gills out of mushrooms with a spoon and remove stems.
Place mushrooms on a foil lined baking sheet, stem sides up.
In a small pot, combine chicken breast with sauce, tomatoes, seasonings, breadcrumbs and Parmesan cheese. Stir until well combined. Simmer until bubbling hot and thickened. Add more breadcrumbs if sauce is watery from the stewed tomatoes.** Spoon chicken mixture evenly on top of prepared mushrooms. Sprinkle with mozzarella cheese. Bake mushrooms in preheated oven until tender and cheese is melted and a little browned, about 20 minutes.
*I used precooked chicken fajita strips cut into chunks.
1/4 cup Parmesan cheese
2 cups mozzarella cheese, or to your taste (we like cheese!)
Preheat oven to 375°F.
Scrape black gills out of mushrooms with a spoon and remove stems.
Place mushrooms on a foil lined baking sheet, stem sides up.
In a small pot, combine chicken breast with sauce, tomatoes, seasonings, breadcrumbs and Parmesan cheese. Stir until well combined. Simmer until bubbling hot and thickened. Add more breadcrumbs if sauce is watery from the stewed tomatoes.** Spoon chicken mixture evenly on top of prepared mushrooms. Sprinkle with mozzarella cheese. Bake mushrooms in preheated oven until tender and cheese is melted and a little browned, about 20 minutes.
*I used precooked chicken fajita strips cut into chunks.
** Mushrooms are watery themselves, so you need the sauce to be pretty think.
No comments:
Post a Comment