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Chicken, Artichoke, and Spinach-Stuffed Portobellos

Chicken, Artichoke, and Spinach-Stuffed Portobellos

Cost $18.5, save $12

Source: Recommended by CookPal

  • 23 Min
  • 4 Servings
  • $18.5

INGREDIENTS

  • Main Ingredients

    • 🍗 1 ½ pounds skinless, boneless chicken breasts, chopped
    • 1 (15 ounce) jar Alfredo sauce
    • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
    • 1 (7.5 ounce) jar quartered artichoke hearts, drained and chopped
    • 1 teaspoon red pepper flakes
    • 1 (6 ounce) package shredded Parmesan cheese, divided
    • 4 large portobello mushroom caps, stems and gills removed
    • 1 tablespoon olive oil
    • 🧂 Salt and ground black pepper to taste

STEPS

1

Combine chicken, Alfredo sauce, spinach, artichoke hearts, red pepper flakes, and 4 ounces of Parmesan cheese in a large bowl. Stir to combine.

2

Lightly rub the outside of each portobello with olive oil using your hands; season with salt and pepper.

3

Divide the chicken filling among the mushroom caps and top with remaining Parmesan cheese. Place mushroom caps on the grill pan of the Panasonic Countertop Induction Oven.

4

Press 'Auto Cook'. Select Poultry with Vegetables setting and press 'Start'. Turn the dial to select 2 pounds and press 'Start' again. Cook until chicken is no longer pink and mushrooms are tender, about 23 minutes.

NUTRIENTS

Per 1 serving

🔥

762

Calories

  • 61
    Protein
  • 16
    Carbs
  • 51
    Fats

💡 Thaw and squeeze spinach thoroughly to avoid excess water in the filling.Serve with a piece of crusty bread or a side salad for a complete meal.You can substitute store-bought Alfredo sauce with homemade for a fresher taste.