Stuffed Portabella with Chicken and Cheese
By The Gourmet Farm Girl


2- Large Portabella mushrooms
1- Chicken breast
¼ cup Panko bread crumbs (or regular bread crumbs)
2 sprigs of  fresh Thyme
1/2 teaspoon Farm Girl House Seasoning or salt and pepper to taste
2 Tablespoons butter
2 Tablespoons red onion chopped
¼ cup chopped celery
2 Tablespoons white wine
1 14 oz can chicken broth
½ cup shredded cheddar cheese blend

Clean the mushrooms with a dry paper towel; remove stem and gills from the under side; Set aside
Chop the chicken breast into bite size pieces; in a skillet over medium heat drizzle olive oil over chicken and add the dry seasonings; cook till done; 5-7 minutes; remove from heat and set aside
In a separate skillet over medium heat melt the butter; add the onions, celery and the leaves from the thyme; sauté till tender; 3-5 minutes; add the white wine and half the chicken broth and continue to simmer for 1-2 minutes
Pour this mixture along with the cooked chicken into a mixing bowl; add the bread crumbs and all but 2 Tablespoons of the cheese. Mix gently, add more chicken broth if needed. Mixture should be moist.
Stuff each mushroom with the mixture and place on a heavy baking sheet with edges; pour the remaining chicken broth into the pan and bake at 400 degrees for 12-15 minutes till the mushrooms are tender and the filling is hot.
Remove from oven and top with remaining cheese; return to oven and broil just till golden on top

Serves 2

Double if serving more

ENJOY!