Ingredients:
2 large portabella mushrooms ( stems and gills removed)
1 (8 ounce) chicken breasts
6 garlic cloves, smashed
1/8 teaspoon garlic salt
1/2 cup mashed potatoes
3 tablespoons milk
1 teaspoon butter
1 tablespoon extra virgin olive oil
1 tablespoon butter
3 tablespoons celery, chopped fine
2 tablespoons scallions, sliced thin starting with the white part, slice the green part for garnish
1/2 teaspoon basil
1/2 teaspoon oregano
salt and pepper
2 tablespoons white wine ( I used chardonnay)
sliced green from scallions ( to garnish)
Directions:
Preheat oven to 325.
Wipe outside of mushrooms with damp cloth.
CHICKEN.
Rinse chicken with cold water and pat dry.
Use microwave steamer or stovetop steamer.
Put 6 cloves garlic in water.
Place chicken in steamer portion.
Sprinkle with garlic salt.
Cook until done (about 5 minutes on high till juice is clear).
When done and cooled a little put thru food processor or chopper until finely chopped.
Set aside.
POTATOES.
Wash, cut in half and boil potatoes till fork tender.
Peel potatoes when done.
Mash thoroughly.
Add milk and butter to potatoes.
Whip till smooth.
Set aside.
COMBINING.
Heat saute pan and add butter and EVOO.
Saute scallions and celery for 2 minutes.
Add wine and reduce for 2 minute.
Stir in chicken.
Stir in basil, oregano, salt and pepper.
Mix in potatoes.
Divide mixture between mushrooms.
Rub olive oil on outside of mushrooms.
Place on baking sheet.
Bake for 15 minutes at 325.
Sprinkle with scallions and serve immediately.
Servings: 2
Time preparation: 45 min.
Time total: 60 min.