Roasted Stuffed Portobellos
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 160
- Total Fat
- 8
- Saturated Fat
- 2
- Carbohydrates
- 11
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 13
- Cholesterol
- 28
- Sodium
- 114
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
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.