Chicken stuffed Portabellos
Source of Recipe
Adapted from Taste of Home recipe
Recipe Introduction
The original recipe was Crab-Stuffed Portobellos from Taste of Home, April/May 2007. I will post it as written and with my adaptions.
List of Ingredients
2 portobello mushrooms, 5 oz each **
2 tbsp olive oil
1 garlic clove, mineed
1 can (6 oz) crabmeat, drained, flaked and cartilage removed **
5 tsp mayonnaise
2 roasted sweet pepper halves, drained **
2 slices provolone cheese
Recipe
Remove and discard stems from mushrooms.
Place mushroom caps on greased baking sheet.
Combine olive oil and minced garlic; brush over mushrooms.
Broil for 4 to 5 minutes, about 4 to 6 inches from the heat source.
In a small bowl, combine crab meat and mayo; mix.
Place a red pepper half on each mushroom then top with crab mixture.
Broil 2 or 3 more minutes or until heated through.
Tops with provolone and broil 1 to 2 minutes more or until cheese is melted.
2 servings.
Notes:
I used about 1 1/2 cups of smoked chicken and 3 mushrooms.
I used dried red pepper pieces and mixed them with the chicken and mayo then let it rest while the mushrooms broiled.
This was very good, the smoked chicken added a lot to it.
Watch it as it broils so you don't overcook it.
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