Portabella and Spinach Appetizer

• 4 medium portabella mushroom caps
• 1 cup cooked fresh spinach
• 1 large chicken breast
• 2 eggs
• 2 fresh limes
• 12 teaspoon dry basil
• 1 dash light soy sauce
• 14 cup butter
• 1 cup chicken broth
• 2 tablespoons olive oil
• 1 tablespoon onion powder
• 1 teaspoon garlic powder
• breadcrumbs

1. Stir fry chicken (cut into 1/2 inch cubes) in olive oil with basil, onion powder and soy.
2. Add any center stalks from mushrooms (chopped) when chicken is brown.
3. Drain oil.
4. In separate bowl mix broth, spinach, garlic, and chicken mixture.
5. Allow to cool a few minutes.
6. Stir eggs into cool mixture with a little salt and black pepper.
7. Melt butter and rub mushroom caps.
8. Add any excess butter into chicken/spinach/broth mixture.
9. Pour mixture into mushroom caps and top with bread crumbs.
10. Bake at 350, in greased pan, for thirty minutes or until egg mix thickens.
11. Squeeze fresh lime juice on top of each and serve.

portabella mushroom, fresh spinach, chicken breast, eggs, fresh limes, basil, soy sauce, butter, chicken broth, olive oil, onion powder, garlic, breadcrumbs

Taken from www.food.com/recipe/portabella-and-spinach-appetizer-116308 (may not work)