Ingredients:
6 ounces boneless chicken breasts
1 link Italian sausage, casings removed
2 tablespoons olive oil
1/4 cup chopped onions
1 clove garlic, minced
1/4 cup white wine
1/4 cup breadcrumbs
1/4 cup fresh finely chopped spinach
1 tablespoon grated parmesan cheese
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 large portabella mushrooms
1 (8 ounce) cans tomato sauce
2 pinches dried oregano
parmesan cheese, for garnish
Directions:
In a large skillet, heat olive oil and add chicken, sausage, onions and garlic
Saute until chicken and sausage are almost done
Add white wine and finish cooking until chicken and sausage are done, about 5 minutes
Remove chicken and chop finely
Place chicken in a mixing bowl
Drain sausage mixture onto paper towels
Chop sausage mixture and place into bowl with chicken
Add bread crumbs, spinach, Parmesan cheese, basil, salt and pepper; mix well
Prepare portabellos by rinsing in cool water and blotting dry with a clean towel
Remove stems from portabellos
Spray a baking sheet with non-stick spray and heat oven to 350 F Generously stuff mushrooms with chicken mixture
Place mushrooms on prepared baking sheet and bake for 5 minutes
Remove from oven and pour tomato sauce over mushrooms
Sprinkle the top of each mushroom with a pinch of oregano
Return to oven and bake for 10 more minutes
Remove from oven and garnish with additional Parmesan cheese
Servings: 2
Time preparation: 15 min.
Time total: 45 min.