Prep Time20 minutes
Recipe Ingredients1 no-stick cooking spray
1 pound White Button Mushrooms
1 pound Chicken Breast, Grilled and Shredded (May substitute rotisserie chicken breast)
6 ounces (3 large) Portobello caps, grilled and diced
1 (10 ounce) can RO*TEL Diced Tomatoes with Lime Juice & Cilantro
1/2 cup Italian seasoned bread crumbs
1/2 cup Mexican Style Taco Cheese
DirectionsHEAT oven to 350 degrees. Spray a shallow baking pan with cooking spray. (Variation: you may use one large baking sheet or several miniature pans for smaller batches.)
PREPARE button mushrooms by removing center stem and wiping off any excess dirt. Set aside.
COMBINE shredded chicken breast, diced Portobello mushrooms, and ROTEL diced tomatoes in a 10-inch non-stick skillet on medium high heat. Cook until all moisture has disappeared, stirring frequently, about 10 minutes. Let cool enough to handle
FILL each mushroom cap with a generous amount of shredded chicken mixture, about a heaping teaspoon. Arrange the mushroom caps on prepared baking pans. Evenly sprinkle bread crumbs then cheese over top of stuffing and mushrooms.
BAKE for 20 minutes in the preheated oven, or until the mushrooms are hot and liquid starts to form under caps. Cool only long enough to serve very warm.