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STUFFED PORTOBELLO MUSHROOMS


Active Time : 20 minutes
Total Time : 40 minutes
Serves : 4 servings

INGREDIENTS

  • 1 tablespoon Wild Harvest Organic Extra Virgin Olive Oil
  • 4 cups Wild Harvest Organic Baby Spinach
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon red pepper flakes
  • 2 cups torn deli rotisserie chicken
  • 1/2 cup chopped sun-dried tomatoes packed in oil drained
  • 1 24 ounce jar Wild Harvest Organic Tomato Basil Pasta Sauce divided
  • 4 large portobello mushrooms stem and gills removed
  • 3 ounces soft goat cheese
  • 1/4 cup crispy Panko style plain bread crumbs
  • - 100% extra virgin oil olive no-stick cooking spray

DIRECTIONS

In medium skillet, heat oil over medium-high heat. Add spinach, garlic and pepper flakes; salt and pepper to taste. Sauté until spinach is softened and moisture is evaporated (2-3 minutes).

Add chicken, sun-dried tomatoes and ½ cup pasta sauce; heat through. Pour remaining pasta sauce in the bottom of a 13x9-inch baking pan.

Divide chicken mixture among mushroom caps. Dollop with goat cheese and place stuffed mushrooms over pasta sauce in pan. Sprinkle mushrooms with bread crumbs; spray bread crumbs with liberal amount of cooking spray. Bake in a preheated 400°F oven until mushrooms are tender and cheese is bubbling (about 20 minutes).

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