Artichoke & Chicken Stuffed Mushrooms Recipe

Portobello mushrooms filled with a creamy chicken and artichoke heart mixture and baked until golden browned.
  • Ready in: 35 minutes
  • Prep time: 15 minutes
  • Chill/Cook time: 20 minutes
  • By:
  • Servings: 6 servings

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ingredients

cooking methods

  • Bake

directions

This recipe requires Creating Magic Pulled Chicken recipe.

  1. Preheat oven 375°F. In large bowl, combine first 2 ingredients and 2 teaspoons Rustic Herb Seasoning; mix until well combined. Stir in next 3 ingredients; salt and pepper as desired.
  2. Divide among mushroom caps. Place in a greased 13x9-inch baking dish. Top with cheese and sprinkle with remaining 1 teaspoon Rustic Herb Seasoning.
  3. Bake 20-25 minutes or until cooked through.

Makes 6 servings.

Serve with a green salad.

Make Ahead & Freeze: Prepare step 1 and place in a quart freezer bag. Place mozzarella cheese and 1 teaspoon Rustic Herb Seasoning in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Preheat oven to 375°F. Continue with step 2.

Wine Pairing: Chardonnay

Nutrition per Serving: Calories: 270 Total Fat: 11g Sat. Fat: 5g Cholest: 120mg Sodium: 1,220mg Carbs: 10g Fiber: 2g Sugar: 5g Protein: 34g

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