​Chicken, Spinach & Parmesan Stuffed

Portobello Mushroom Cap

Recipe Created by Angela Harcrow

​

• 4 Portobello Mushroom Caps - Equal in Size

• 4 Slices Thick Cut Bacon - Coarsely Chopped

• 2 Large Chicken Breasts (Totally About 1 1/2 Pounds)

• 1 Large Shallot - Diced

• 1 Large Jalapeno - Seeds/Ribs Removed - Finely Diced

• 2 Large Garlic Cloves - Minced

• 9-10 Ounce Bag Baby Spinach - Coarsely Chopped (I use scissors and cut it straight in the bag.) 

• 2 Tablespoons Unsalted Butter

• 4 Ounces Cream Cheese - Softened

• 1/3 Cup Parmesan Cheese Grated, Plus More to Sprinkle on Top

• Kosher Salt

• Ground Black Pepper

 

(1)  Preheat oven to 350 degrees.  Line a baking sheet with foil.  Using a spoon (I use a grapefruit spoon), scrape out the gills on the inside of the mushroom caps; set aside.  Place chicken breast, 1 at a time, in a gallon zip lock - pound each breast to 1/4 thick.  Season with kosher salt and ground black pepper to taste on each side.

(2)  Heat a skillet over medium high heat and sauté bacon until crispy.  Remove from pan and set aside.  Reserve 1 tablespoon of bacon fat and discard the rest.  

(3)  Using the same skillet and reserved bacon fat, add butter and chicken breasts.  Cook 4-5 minutes on the first side (uncovered), flip, cover and cook for an additional 4-5 minutes; or until chicken is no longer pink.   Add shallots and jalapenos to skillet; sauté until softened.  Add spinach, cover skillet and cook until spinach is wilted throughout; stirring every 2-3 minutes.  While the veggies cook, cut chicken into large chunks.  Add garlic and sauté 1-2 minutes; stir in cream cheese, parmesan cheese and chicken - remove from heat.

(4)  Rub the outside of the mushroom caps with extra virgin olive oil.  Lay them top side down and spoon chicken mixture equally into the caps, top with bacon and sprinkle with parmesan cheese.  Bake for 25-35 minutes, or until the tops are brown and the mushrooms soften a little.