Stuffed Portobello Mushrooms

By spend with pennies

Ingredients

4 portobello mushrooms
2 tablespoons olive oil
½ yellow onion (finely diced)
2 cloves garlic (minced)
¼ cup finely diced red bell pepper
4 ounces cream cheese (softened)
¼ cup sour cream
2 cups cooked chopped chicken (or 14 oz diced artichokes)
5 ounces frozen chopped spinach (thawed and squeezed dry)
1 cup shredded mozzarella cheese (divided)
½ cup shredded Parmesan cheese
½ teaspoon black pepper (or to taste)
¼ teaspoon salt (or to taste)

Prep Time20mins
Cook Time30mins
Servings4

Instructions

Preheat oven to 425°F. Grease a rimmed baking sheet.

Prepare the portobello mushrooms by removing the stems and scraping out the gills on the underside. Discard the gills.

Brush both sides of the mushrooms with 2 tablespoons of olive oil and place them cap-side down on the prepared baking sheet. Roast for 10 minutes.

Meanwhile, finely chop the mushroom stems. In a non-stick skillet, heat 1 teaspoon of olive oil over medium heat. Add the onion, garlic, mushroom stems, and red bell pepper. Cook until tender, approximately 5 minutes.

In a medium bowl combine cream cheese and sour cream with a hand mixer until fluffy. Fold in the cooked onion mixture, chicken (or diced artichokes), spinach, ½ cup mozzarella cheese, and parmesan cheese. Season with salt and pepper.

Flip the mushrooms over and fill with the chicken mixture. Top with the remaining ½ cup of mozzarella cheese.

Bake for 12-16 minutes or until heated through and the cheese is browned.