Stuffed Portabella Italian

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

Ingredients

• Servings: 2
• 2 large portabella mushrooms (stems and gills removed)
• 1 (8 ounce) chicken breasts
• 6 garlic cloves, smashed
• 1/8 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 scallions, sliced thin starting with the part, slice the green part for garnish
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• salt and pepper
• 2 tablespoons wine (i used chardonnay)
• sliced green from scallion (to garnish)

Recipe

• 1 preheat oven to 325.
• 2 wipe outside of mushrooms 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 garlic in water.
• 7 place chicken in steamer portion.
• 8 sprinkle with garlic salt.
• 9 cook until done (about 5 minutes on high till juice is clear).
• 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 potatoes till fork tender.
• 14 peel potatoes when done.
• 15 mash thoroughly.
• 16 add milk and butter to potatoes.
• 17 whip till smooth.
• 18 set aside.
• 19 combining.
• 20 heat saute pan and add butter and evoo.
• 21 saute scallions and celery for 2 minutes.
• 22 add wine and reduce for 2 minute.
• 23 stir in chicken.
• 24 stir in basil, oregano, salt and pepper.
• 25 mix in potatoes.
• 26 divide mixture between mushrooms.
• 27 rub olive oil on outside of mushrooms.
• 28 place on baking sheet.
• 29 bake for 15 minutes at 325.
• 30 sprinkle with scallions and serve immediately.