Chicken-Stuffed Portobello Mushrooms Savory mushrooms. Tender chicken. Fresh arugula. Rich sauce. This recipe for stuffed mushrooms combines delicious vegetables with hearty flavors to make a true Italian meal that is as filling as it is satisfying. 4 Servings 15 minutesPrep Time 15 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 1/2 cup quinoa 4 large portobello mushrooms, stems removed 1 jar Bertolli® Traditional Marinara with Italian Herbs & Fresh Garlic Sauce, heated 2 Tbsp. Bertolli® Extra Virgin Olive Oil Rich Taste 2 cups cut up cooked chicken breast 2 cups baby arugula 1/2 cup grated Parmesan cheese Directions Step 1: Bring 2/3 cup salted water to a boil in small saucepan. Add quinoa and return to a boil. Reduce heat to medium-low and simmer covered 12-14 min., until tender. Remove from heat and let stand 5 min. Step 2: Meanwhile, brush mushrooms with oil and, if desired, season with salt and pepper. Grill or broil, turning once, until tender, about 10 min. Step 3: Spread 2 Tbsp. sauce on each of 4 plates. Arrange mushrooms gill sides up on plates. Combine remaining sauce, chicken, quinoa, arugula and cheese in large bowl. Spoon mixture evenly onto mushrooms. Step 4: Serve sprinkled with additional Parmesan cheese and/or toasted pine nuts, if desired. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
