Chicken, Artichoke, and Spinach-Stuffed Portobellos

Name: Chicken, Artichoke, and Spinach-Stuffed Portobellos
Prep time: 20 min
Cook time: 23 min
Total time: 43 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 whole Alfredo Sauce; 1 whole Artichoke Hearts; 1.5 lb Chicken Breast; 1 whole Chopped Spinach; 1 tbsp Olive Oil; 4 whole Portobello Mushrooms; 1 tsp Red Pepper Flakes; 0.5 tsp Salt & Pepper; 1 whole Shredded Parmesan Cheese

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Chicken, Artichoke, and Spinach-Stuffed Portobellos deliver juicy chicken folded into garlicky Alfredo, tender spinach, and tangy artichokes, all mounded into meaty mushroom caps and baked until bubbling with Parmesan. It’s rich, savory, and satisfying—perfect as a weeknight main or a hearty appetizer for guests who love bold, cheesy flavors.

Prep20 mins
Cook23 mins
Serves4
DifficultyEasy

1

In a large bowl, combine the chicken, Alfredo sauce, spinach, artichoke hearts, red pepper flakes, and 4 ounces of Parmesan cheese. Stir until mixed.
2

Using your hands, lightly rub olive oil on the outside of each portobello; season with salt and pepper.
3

Divide the chicken filling among the mushroom caps and sprinkle with the remaining Parmesan cheese. Set the mushroom caps on the grill pan of the Panasonic Countertop Induction Oven.
4

Press "Auto Cook". Choose the Poultry with Vegetables setting and press "Start". Turn the dial to select 2 pounds and press "Start" again. Cook until the chicken is no longer pink and the mushrooms are tender, about 23 minutes.