Ingredients
Scale
- 4 large portobello mushrooms
- 2 cups cooked chicken, shredded
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C).
- Carefully clean the portobello mushrooms with a damp cloth. Remove the stems and scoop out the gills with a spoon.
- In a large bowl, mix together the shredded chicken, chopped spinach, ricotta cheese, half of the mozzarella, Parmesan, minced garlic, Italian seasoning, salt, and pepper.
- Stuff each portobello cap with the chicken mixture, pressing it down gently.
- Place the stuffed mushrooms on a baking sheet lined with parchment paper. Drizzle a little olive oil over each one.
- Bake in the preheated oven for 25-30 minutes or until the mushrooms are tender and the cheese is melted.
- In the last 5 minutes, sprinkle the remaining mozzarella cheese on top and allow it to melt.
- Once done, take them out and let them cool slightly before serving.
- Prep Time: 15
- Cook Time: 30