Low Calorie Italian Chicken Stuffed Portabella Mushrooms Recipe

Stuffed Portabella Mushrooms

(serves 4)

4 portablella mushroom caps, washed with damp paper towel and stems removed

1/2 lb 90% lean ground chicken (or you could use any ground meat)

1/2 cup frozen spinach, thawed and drained

1/2 cup chopped marinated artichokes, drained

1 clove minced garlic

salt and pepper

Italian seasoning

1/4-1/2 cup goat cheese crumbles

1/4 cup Italian seasoned bread crumbs

heaping 1/2 cup low fat Italian blend shredded cheese

Preheat the oven to 400 degrees and mix the chicken, spinach, artichokes, garlic, seasonings, goat cheese and bread crumbs until combined.  Split the mixture into four and press into each mushroom cap upside down.  Top with shredded cheese & bake for 30 minutes.

Serve with angel hair pasta tossed in olive oil, salt and Parmesan cheese. Top with Basil