Stuffed Portabella Ala Cajun

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 large portabella mushrooms (stem and gills removed)
• 1 (8 ounce) chicken breasts
• 6 garlic cloves, smashed
• 1/4 teaspoon garlic salt
• 1/2 cup mashed potatoes
• 3 tablespoons milk
• 1 teaspoon butter
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 3 tablespoons celery, chopped fine
• 2 tablespoons shallots, chopped fine
• 2 tablespoons green peppers, chopped fine
• 1/2 teaspoon basil
• 1/2 teaspoon cajun seasoning (contains cayenne) or 1/2 teaspoon creole seasoning (contains cayenne)
• salt and pepper
• 2 tablespoons wine (i used chardonnay)
• paprika

Recipe

• 1 preheat oven to 325.
• 2 wipe outside of mushrooms gently with damp cloth.
• 3 chicken.
• 4 rinse chicken with cold water and pat dry.
• 5 use microwave steamer or stovetop steamer.
• 6 put 6 cloves smashed garlic in water.
• 7 place chicken in steamer portion.
• 8 sprinkle with garlic salt.
• 9 cover, cook until juices run clear (5 minutes in micro).
• 10 when done and cooled a little, put thru food processor or chopper until finely chopped.
• 11 set aside.
• 12 potatoes.
• 13 wash, cut in half and boil until fork tender.
• 14 peel and mash thoroughly.
• 15 add milk and 1 teaspoon butter to potatoes.
• 16 whip until smooth.
• 17 set aside.
• 18 combining.
• 19 heat saute pan and add 1 tablespoon butter and 1 tablespoon evoo.
• 20 saute shallots, peppers and celery for 2 minutes.
• 21 add wine and reduce for 1 minute.
• 22 stir in chicken.
• 23 stir in basil, creole seasoning, salt and pepper.
• 24 mix in potatoes.
• 25 rub evoo on outside of mushrooms.
• 26 place open side up on baking sheet and spread half of chicken mixture on each mushroom.
• 27 bake at 325 for 15 minutes.
• 28 sprinkle with paprika.
• 29 serve immediately.