Creamy Stuffed Portabellas

• 4 portabella mushrooms (remove any stem)
• 4 ounces cream cheese
• 3 tablespoons cheese (i used a parm asiago romano blend that was grated already)
• sea salt
• cracked black pepper
• basil
• oregano, and
• italian seasoning (to taste)
• 3 -5 garlic cloves (minced)
• 14 medium red onion (minced)
• 2 tablespoons extra virgin olive oil
• 14 ounces stewed tomatoes (drain and cut up 2 tomatoes)
• 2 (6 ounce) cans chicken breasts
• 4 tablespoons Italian seasoned breadcrumbs

1. warm up oil in skillet.
2. mince onion and garlic (very fine).
3. saute in skillet.
4. open and drain tomatoes and dice at least 2 tomatoes and add to skillet.
5. mix cream cheese and cheese blend together.
6. add seasonings to taste.
7. add sauted veggies to cheese mix with as little fluid as you can.
8. drain chicken and shred well.
9. add to cheese/veggie mix and stir well.
10. remove any stems from caps and place in a greased pan.
11. stuff with mixture and top with bread crumbs.
12. Bake at 350 for 20 minutes or until nice and golden on top.
13. ENJOY!

portabella mushrooms, cream cheese, cheese, salt, cracked black pepper, basil, oregano, italian seasoning, garlic, red onion, extra virgin olive oil, tomatoes, chicken breasts, italian seasoned breadcrumbs

Taken from www.food.com/recipe/creamy-stuffed-portabellas-330236 (may not work)