Cheesy Chicken Portobello Bake
Savor the rich flavors of tender, shredded chicken enveloped in creamy mushroom Alfredo sauce, all nestled inside hearty portobello caps. Topped with gooey melted cheese and baked to perfection, this wholesome dish brings comfort to your table with a low-sodium, low-fat twist. Enjoy a delightful dinner that's packed with flavor and easy to make!
ingredients
- 4 large portobello mushroom caps
- 2 cups cooked, shredded chicken
- 1 cup mushroom Alfredo sauce (low-sodium)
- 1 cup shredded mozzarella cheese (part-skim)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian herbs
- 1 tablespoon olive oil
- Freshly cracked black pepper to taste
steps
- 1.
Preheat your oven to 375°F (190°C).
- 2.
Clean the portobello mushroom caps by gently wiping them with a damp cloth. Remove the stems and gills with a spoon for extra space.
- 3.
In a large bowl, combine the shredded chicken, mushroom Alfredo sauce, garlic powder, Italian herbs, and a pinch of black pepper. Mix until well-coated.
- 4.
Brush the portobello caps with olive oil on both sides and season lightly with black pepper.
- 5.
Fill each portobello cap generously with the chicken and Alfredo mixture.
- 6.
Top each filled cap with an equal amount of shredded mozzarella cheese.
- 7.
Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the cheese is bubbling and golden.
- 8.
Remove from the oven and let cool slightly before serving.
