Chicken Parmesan Stuffed Portobello Mushrooms

The grocery store had these giant portobello mushrooms on sale, standing in the aisle I googled what I could stuff them with and came across a chicken parmesan recipe that looked great so that's what we had for dinner! This was very easy to make - and if I would have used cooked chicken like the recipe calls for it would be a super quick meal...I had Dave grill some thin chicken breasts to use in the recipe so that added a little time (but the hot freshly grilled chicken was excellent!).

I tweaked the original recipe a bit, will give you how I did it; if you want the original source and pictures click here.

• 1 pound thin chicken breasts (brush with olive oil, season with lemon pepper, grilled and chopped into bite sized pieces). Note you can use whatever cooked chicken you want!
• 4 large portobello mushrooms, wipe clean with a damp paper towel
• large handful of chopped fresh spinach
• 1 cup pizza sauce (you can substitute marinara)
• 1/3 cup grated parmesan
• 1/2 cup shredded mozzarella cheese

1. Preheat oven to 400'.
2. Scrape black gills out of mushrooms with a spoon and remove stem.
3. Place mushrooms on a baking sheet sprayed with non-stick cooking spray, gill sides up.
4. Top each mushroom with some of the spinach, bake a few minutes until the spinach is wilted and the mushrooms start to release their juice. Carefully drain off what liquid you can without the mushrooms falling off the baking sheet.
5. In a small bowl combine the chopped chicken with sauce and parmesan, stir until well combined. Note if it seems dry add a little more sauce. 
6. Pile the chicken mixture evenly on top of prepared mushrooms. Sprinkle with mozzarella cheese. 
7. Bake for a few minutes more until tender and the cheese is melted, about 10-15 minutes.