Cheesy Mushroom Mountains

April 28, 2016

This is a Ruth Shrauner original! WHAT?! But if you don’t like it, I’m going to pretend like I didn’t make it up… I thought it was pretty tasty though!

Cheesy Mushroom Mountains

 

Yield: 2 servings

 

Ingredients:

2 large portabella mushrooms caps OR green peppers (I did mushrooms but I think GP would be better)

1 large chicken breast

⅓ cup mozzarella cheese

⅓ cup cheddar cheese

¼-⅓ cup of greek yogurt

¼-½ cup of diced onions

¼-½ cup of diced yellow peppers

1 jalapeno, diced

1or 2 tbsp of Southwest Seasoning (season to taste)

 

Preheat oven to 400 degrees.

 

1. Place chicken on George Foreman grill (I used a panini press) - sprinkle with a half teaspoon of the Southwest Seasoning

 

2. Mix greek yogurt and remaining southwest seasoning together (add the seasoning to taste!)

 

3. In a large mixing bowl, combine greek yogurt/ seasoning, onions, peppers, jalapenos, mozzarella and cheddar cheese

 

4. Remove chicken from grill

 

5. Place portobello mushrooms on grill (may need to wipe it clean so you don’t cross contaminate… but I didn’t and I’m still alive)

 

6. While portabellas are heating, dice chicken into small pieces

 

5. Mix chicken into veggie/ yogurt mixture.

 

7. Remove portabellas from the grill, place in baking pan

 

8. Scoop chicken/ veggie mixture onto portabella mushroom caps, sprinkle tops with additional cheese

 

9. Bake for 15 minutes

 

ENJOY!! The chicken/ veggie mixture is really good by itself. You could also use it in sandwiches or to make quesadillas.

 

APPROXIMATE containers for 1 mushroom:

-1.5 green

-1.5 red

-1 blue

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