Portobello Mushroom Caps Stuffed with Ground Chicken

4 Portobello caps
8 oz. Cooked ground chicken
1/2 cup ff cottage cheese(Fat Free)
1/2 cup ff mozzarella(Fat Free)
1 cup canned diced tomatoes drained
2 cups fresh spinach roughly chopped, minced garlic, salt pepper, fennel seeds…
any other seasonings to taste. It really is easy to adapt to your taste. Remove the gills and stem. Put caps underside down in 400° oven about 10 min to dry them out some. Stuff them with the mixture. Bake for about 15-20 minutes more then broil to brown the tops

By niko

Leave a Reply

Your email address will not be published. Required fields are marked *