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Stuffed Portobello Mushrooms

Lisa Hitzeman
  • 31 minutes
  • Serves 4 to 6

INGREDIENTS

4

medium portobello mushrooms

1 tbsp

olive oil

1 tbsp

balsamic vinegar

1 cup

cooked shredded chicken, chopped into small pieces

3

medium plum tomatoes, seeded and chopped

2 tbsp

fresh basil, chopped

2 cloves

garlic, minced

3/4 cup

shredded mozzarella cheese

2 tbsp

Italian panko bread crumbs

1/2 tsp

salt

1/4 tsp

pepper