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STUFFED MUSHROOMS ALFREDO




Source of Recipe


the web


List of Ingredients




18 large mushrooms, about 2 inches across, stems removed and reserved for another use

Olive oil

1 ½ cups finely shredded rotisserie chicken without skin

2/3 cup refrigerated Alfredo sauce (not reduced-fat sauce)

½ cup packaged seasoned dry Italian bread crumbs

¼ cup finely chopped onion (about ½ small onion)

2 tbsp. finely chopped Italian (flat-leaf) parsley

1 tsp. minced garlic

Salt and pepper to taste

1 egg, beaten

¼ cup shredded Parmesan cheese

Recipe



Preheat oven to 350 degrees. Lightly brush or drizzle mushrooms (inside and out) with oil. Place hollow side up on baking sheet with sides or in a 9-by-13-inch baking pan.

Mix chicken, Alfredo sauce, bread crumbs, onion, parsley and garlic together in medium bowl. Season with salt and pepper. Mix in egg. Mound about 1 rounded tablespoon of chicken mixture in each cap, pressing down firmly and forming dome in center. Sprinkle with cheese.

Bake until filling is firm and heated through, 20-25 minutes. Serve warm or at room temperature.

Makes 18 mushrooms.