Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Not only is this loaded fork-and-knife entrée easy and cheesy, it's customizable, too. Make it your own with any produce or herbs you already have in your fridge. If you have the time, you could make your own pesto

Darcy Lenz
Darcy Lenz
Recipe by Cooking Light August 2016

Gallery

Credit: Jennifer Causey; Styling: Mindi Shapiro Levine

Recipe Summary test

Yield:
Serves 4 (serving size: 1 stuffed mushroom)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • Heat a grill pan over medium-high heat. Coat pan with cooking spray. Arrange onion slices on pan; cook 2 minutes on each side or until lightly charred. Remove pan from heat; coarsely chop onions.

  • Combine chopped onions, pesto, oil, salt, pepper, and chicken in a medium bowl; toss well. Divide mixture evenly among mushrooms, pressing gently to fill each cap.

  • Return pan to medium-high. Coat with cooking spray. Gently transfer mushrooms to pan; cook 3 to 4 minutes or until mushrooms are heated through and tender. Sprinkle cheese evenly over chicken mixture. Transfer pan to oven; broil 2 minutes or until cheese melts and begins to brown.

Nutrition Facts

350 calories; fat 18.4g; saturated fat 5.9g; mono fat 8.7g; poly fat 1.7g; protein 38g; carbohydrates 8g; fiber 2g; cholesterol 90mg; iron 2mg; sodium 549mg; calcium 325mg; sugars 4g.
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