Baked, Chicken-Stuffed Portabella Mushrooms

1. 1

   Preheat oven to 350u00b0F.

2. 2

   In a small bowl, combine marinara sauce and basil, blending well; set aside.

3. 3

   With a sharp knife, remove stems from mushrooms; coarsely chop stems and set aside.

4. 4

   Arrange mushrooms, rounded-side-down in a 12 x 8 x 2-inch baking dish and set aside. In a medium bowl, combine chicken, marinara/basil sauce, garlic, green onion, peppers, Italian parsley, and Italian herbs, if desired, mixing well. May add salt and pepper to taste, if desired.

5. 5

   Press mixture onto mushrooms, dividing evenly and fitting each mushroom.

6. 6

   Bake, loosely covered with aluminum foil, in a preheated moderate oven (350 degrees F.) for 20 to 25 minutes.

7. 7

   Uncover and sprinkle each mushroom with shredded mozzarella cheese or cheese of choice and continue baking, uncovered, for 6 to 7 minutes, or until cheese is melted.

8. 8

   Sprinkle each lightly with Parmesan or Romano cheese, if desired, and continue baking for 6 to 8 minutes or until cheese becomes lightly browned.

* Per serving · 4 servings · Values may vary.