Roasted Stuffed Portobellos

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Cooking spray
  • 2 cooked chicken breast halves, diced
  • 10 -ounce package frozen chopped broccoli, thawed and undrained
  • 1/2 cup diced oil-packed sun-dried tomatoes, with 1 tablespoon oil from jar
  • 2 tablespoons seasoned dry bread crumbs
  • 4 large portobello mushroom caps, stems removed
Directions
  • Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.

  • In a medium bowl, combine chicken, broccoli (with liquid from package), 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.


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