Summer Stuffed Portobellas

  • 4 large portobella mushroom caps
  • 1 small cooked chicken breast, shredded (I used a leftover grilled chicken breast and it was amazing!)
  • 1 chopped ripe tomato
  • 2 green onions, sliced
  • 2 oz. asiago cheese, grated

Preheat the oven to 400° F. Remove the stems from the mushrooms and reserve them for another use. Carefully clean the mushroom caps and set them on a baking sheet.

Combine the shredded chicken, chopped tomato, and green onions in a small bowl. Carefully mound the filling evenly onto the mushroom caps. Sprinkle the tops of the mushrooms with the shredded cheese and then bake them in the preheated oven for about 20 minutes or until the cheese is melted and bubbly and the mushrooms are tender.

  • Yields: 4 servings
  • Preparation Time: 30 minutes

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