What You Will Need: Mushrooms (I have baby bella's), spinach, cooked chicken, red bell pepper, onion, garlic, panko bread crumbs, half & half, parmesan cheese & flour.
Preheat the oven to 375.
Gently wipe the mushrooms clean with a damp cloth & remove the stems. Place them onto a baking sheet.
In a skillet with a little olive oil, sauté your diced onions & bell pepper.
After about 3 minutes, add in the diced or shredded cooked chicken.
Next goes in 2 cloves of minced garlic. Sauté for 3-5 minutes.
Pile on the spinach. If you have to do it in batches thats fine. Toss & allow the spinach to wilt.
Sprinkle in 1-2 T. of flour. Stir.
Slowly add in the half & half.
You want enough to moisten the chicken but not have any extra liquid in the pan. Remove from the stove & allow to cool slightly.
Start filling the mushroom caps. Press & pile on as much filling as the cap can hold.
Ahhh...look at those beauties!
Using the panko bread crumbs, sprinkle the tops of each stuffed cap.
Add some parmesan cheese.
Drizzle with a little olive oil then place in the oven for 20-25 minutes.
You want that parmesan/panko topping to get nice & golden!
They are ready to serve!
These are great as a main dish, a side dish or stuff little button mushrooms and make an awesome appetizer!
I roasted some red skin potatoes to serve along side mine.
I love it when your dinner is as happy to see you as you are to see it! :)
This photo makes me want this dish all over again. Meaty, earthy mushrooms topped with creamy, delicious chicken/spinach mixture, then you get that perfect crunch from the bread crumbs!
I seriously looove this dish!
Enjoy & Always Cook with Love!
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