Portabella Mushrooms Stuffed With Chicken

• 1 lb lean ground chicken
• 2 tablespoons divided olive oil
• 8 large portabella mushrooms
• 2 cups fresh spinach
• 1/2 cup dry white wine
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon italian seasoning
• 1 -2 minced garlic clove
• 1 1/2 cups tomato sauce
• 1 cup shredded mozzarella cheese

1. Clean portabello mushrooms, remove stem and scrape inside to remove brown part.
2. Put mushrooms in a greased 13inch x 11 inch pan, I use cooking spray.
3. Brush inside mushroom caps with 1 tablespoon of olive oil.
4. Brown ground chicken in 1 tablespoon of olive oil, add spices, remove from pan and cool.
5. In the same frying pan add white wine, spinach and garlic scraping up the bits left from the chicken.
6. Cook over medium heat for about 5 minutes til spinach is wilted.
7. Cool and add to chicken.
8. Mix well and put a heaping spoonful onto each mushroom cap.
9. Pour tomato sauce over the mushrooms.
10. Sprinkle cheese on top.
11. Bake uncovered for 25 minutes in 350 degree oven.

lean ground chicken, olive oil, portabella mushrooms, fresh spinach, white wine, basil, oregano, italian seasoning, garlic, tomato sauce, mozzarella cheese

Taken from www.food.com/recipe/portabella-mushrooms-stuffed-with-chicken-116321 (may not work)