Stuffed Portabella Mushrooms

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 30 large baby portabella mushrooms (stems removed and saved for filling)
• 1 shallot, chopped fine
• 2 cloves garlic, minced
• 1 cup packed fresh spinach (remove stems)
• 1/2 lb chicken breast tenders
• 1/2 cup chardonnay wine
• 1/2 teaspoon dried basil
• 1/3 cup breadcrumbs (flavored or not your preference)
• 1/4 cup butter
• 2 tablespoons olive oil
• salt & fresh ground pepper
• 4 tablespoons melted butter
• any shredded cheese, to top with (i used 6 cheese italian blend)

Recipe

• 1 prep your shallots and garlic and set aside
• 2 heat a nonstick pan and add 1 tablespoon of olive oil and cook chicken till moist and cooked through
• 3 put spinach and chicken and mushroom stems (to equal 1 1/4 cup of stems) through food processor just pulsing till fine
• 4 using the same nonstick pan put 1 tablespoon olive oil and 1/4 cup butter into pan on med low heat and saute garlic and shallots till transparent
• 5 add chicken spinach and mushrooms mixture to pan and add the wine stir until incorporated
• 6 add the bread crumbs, basil and salt and pepper to taste
• 7 mix thoroughly
• 8 butter two 9 x 13 shallow baking pans
• 9 stuff mushrooms with mixture and top with 4 tablespoons melted butter to keep them moist
• 10 bake uncovered at 350 degrees for 25 minutes
• 11 with 10 mins left to cook, top with cheese and return to oven for remainder of the 25 minute cooking time