• 3 portabella mushroom caps
  • 4 oz grilled chicken breast, cut into strips
  • 1/2 cup red onion
  • 1/2 cup red bell pepper
  • 1/2 cup yellow bell pepper
  • 1/2 cup green bell pepper
  • 2 tsp garlic
  • 1/2 cup white wine
  • 1 cup stock, chicken or vegetable
  • 1/4 cup breadcrumbs
  • 1/4 cup part skim mozzarella cheese


Place the scooped mushroom on an oven safe pan with cooking spray in oven at 400 degrees for about 14-16 minutes or until tender.
While mushroom is baking in oven, sauté your onion, peppers, and garlic in stock using small amounts of stock and wine as you go. Sauté until vegetables are tender. Then, add chicken and sprinkle with breadcrumbs, mixing lightly.
When mushrooms are ready, fill with chicken and vegetable mixture and top with mozzarella cheese. Bake for about 5 to 8 minutes at 400 degrees or until cheese is melted.

Makes 3 servings
Serving Size: 1 stuffed portabella mushroom cap


Calories 227
Fat 5.7g
Saturated Fat 2.6g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 1.7g
Cholesterol 37mg
Sodium 390mg
Potassium 700mg
Carbohydrate 19.7g
Fiber 3.3g
Sugar 3.8g
Protein 19.2g

Modified from Georgina’s Pizzeria (Morrisville)