Stuffed Portabella Ala Cajun

Ingredients

• 2 large portabella mushrooms (stem and gills removed)
• 1 (8 ounce)  chicken breasts
• 6 garlic cloves, smashed
• 1/4 teaspoon garlic salt
• 1/2 cup mashed potatoes
• 3 tablespoons milk
• 1 teaspoon butter
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 3 tablespoons celery, chopped fine
• 2 tablespoons shallots, chopped fine
• 2 tablespoons green peppers, chopped fine
• 1/2 teaspoon basil
• 1/2 teaspoon cajun seasoning or creole seasoning (contains cayenne)
• salt and pepper
• 2 tablespoons white wine (I used Chardonnay)
• paprika

Directions

1. 1

   Preheat oven to 325.

2. 2

   Wipe outside of mushrooms gently with damp cloth.

3. 3

   CHICKEN.

4. 4

   Rinse chicken with cold water and pat dry.

5. 5

   Use microwave steamer or stovetop steamer.

6. 6

   Put 6 cloves smashed garlic in water.

7. 7

   Place chicken in steamer portion.

8. 8

   Sprinkle with garlic salt.

9. 9

   Cover, cook until juices run clear (5 minutes in micro).

10. 10

    When done and cooled a little, put thru food processor or chopper until finely chopped.

11. 11

    Set aside.

12. 12

    POTATOES.

13. 13

    Wash, cut in half and boil until fork tender.

14. 14

    Peel and mash thoroughly.

15. 15

    Add milk and 1 teaspoon butter to potatoes.

16. 16

    Whip until smooth.

17. 17

    Set aside.

18. 18

    COMBINING.

19. 19

    Heat saute pan and add 1 tablespoon butter and 1 tablespoon EVOO.

20. 20

    Saute shallots, peppers and celery for 2 minutes.

21. 21

    Add wine and reduce for 1 minute.

22. 22

    Stir in chicken.

23. 23

    Stir in basil, Creole seasoning, salt and pepper.

24. 24

    Mix in potatoes.

25. 25

    Rub EVOO on outside of mushrooms.

26. 26

    Place open side up on baking sheet and spread half of chicken mixture on each mushroom.

27. 27

    Bake at 325 for 15 minutes.

28. 28

    Sprinkle with Paprika.

29. 29

    Serve immediately.