I have always wanted to do a stuffed mushroom dish. It wasn't until recently that we both started to eat them. Now we can't get enough of the meaty texture and flavor. (Also great & very healthy with breakfast in egg whites with onion and lean turkey!)
The stuffed mushrooms were super easy to make and tasted great! Though I think I used a tad too much crushed red pepper because the dish came out quite spicy, but my husband loved it. We really enjoyed the mushroom flavor and the stuffing was creamy and tasty. The golden brown bread crumb topping added a nice crispy contrast in texture.
1 tablespoon butter
4 ounces low fat cream cheese
1/3 cup white wine
1/2 teaspoon crushed red peppers
2 large portabella mushrooms
1/2 tablespoon light butter
1 small onion (chopped)
2 cloves garlic (chopped)
1 cup chicken (cooked and shredded)
salt and pepper to taste
1/4 cup breadcrumbs
1. Melt the butter in a pan.
2. Mix in the cream cheese, white wine and red pepper flakes. Cook until it thickens.
3. Set aside.
4. Remove the stems from the mushrooms and chop them.
5. Melt the butter in a pan.
6. Add the onion and saute until until tender, about 5 minutes.
7. Add the garlic and saute, about 1 minute.
8. Add the chopped mushroom stems and chicken and cook for 5 minutes.
9. Add the cream sauce to the chicken and mushroom mixture and season with salt and pepper to taste.
10. Pour the filling into the mushroom tops and sprinkle the bread crumbs on.
11. Broil until golden brown, about 8-14 minutes.
(Pictured Above: Me being cheesy of course, posing for picture while cooking up the filling)