Chicken Alfredo Stuffed Portobello Mushrooms
Looking for a decadent dinner idea that combines creamy pasta favorites with a health-conscious twist? Look no further. These Chicken Alfredo Stuffed Portobello Mushrooms are a culinary delight, offering a rich blend of creamy Alfredo sauce, tender chicken chunks, and the robust flavor of Portobello mushrooms. They’re perfect for a cozy night in or as an impressive dish for your next dinner party. Let’s get cooking!
Ingredients:
- 4 large Portobello mushroom caps, stems and gills removed
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cooked and diced
- 1 cup Alfredo sauce (homemade or store-bought)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley, for garnish
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- Brush the Portobello mushroom caps with olive oil and season them with salt and pepper. Place them gill-side down on a baking sheet and bake for about 5 minutes, until they start to release their moisture.
- Remove the mushrooms from the oven and carefully drain any liquid. Flip the mushrooms over so the gill sides are facing up.
- In a bowl, mix the cooked, diced chicken with the Alfredo sauce until the chicken is well coated.
- Spoon the chicken and Alfredo mixture into the mushroom caps, dividing it equally among them.
- Sprinkle the tops with mozzarella and Parmesan cheeses.
- Bake in the oven for 15 – 20 minutes, or until the cheese is melted and bubbly, and the mushrooms are tender.
- Garnish with chopped parsley before serving.
This Chicken Alfredo Stuffed Portobello Mushroom recipe is not just a meal; it’s a statement dish that’s bound to impress. If you’re looking to amp up your kitchen game or simply craving a comforting dish that won’t leave you feeling over-stuffed, this recipe is for you. Indulge in the rich, creamy flavors and enjoy the perfect combination of textures with each bite.
Bon Appétit!