Stuffed Mushrooms Alfredo
These Stuffed Portobello Mushrooms Alfredo with chicken are a low-carb, gluten-free twist on everyone's favourite pasta dish!
Servings: 4 servings
- 4 large portobello mushrooms
- 1 tbsp olive oil
- 1 lb chicken breasts
- 1/2 zucchini cubed
- 1/2 small red onion diced
- 1/2 yellow pepper diced
- 2 tbsp julienned sundried tomatoes
- 1 tbsp butter
- 1 clove garlic minced
- 1 tbsp flour
- 2 tbsp cream
- 3/4 cup milk
- 3/4 cup fresh grated parmesan cheese
Preheat oven to 400 F. In a small oven-safe dish, coat chicken in olive oil and season with salt and pepper. Bake for 20 min or until chicken is cooked through.
Prepare veggies. Wash mushrooms and scoop out mushroom pulp, then mix with other veggies in a large bowl and fill mushroom caps back up with veggies. Place in oven on a parchment-lined baking sheet and cook for 12-15 minutes until mushrooms are cooked.
Meanwhile, in a small sauce, melt butter over med-high heat. Add garlic, and saute for 30 seconds. Add flour, stirring to remove lumps. Add cream and milk, whisking to prevent lumps. Finally, add cheese stirring well and cooking for 1-2 minutes until sauce has thickened.
Chicken and mushrooms should both be coming out of the oven around this time. Pour alfredo sauce over veggie mixture in mushrooms, then top with chicken and serve!
Calories: 359kcal | Carbohydrates: 12g | Protein: 35g | Fat: 19g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 496mg | Potassium: 1016mg | Fiber: 2g | Sugar: 7g | Vitamin A: 553IU | Vitamin C: 35mg | Calcium: 301mg | Iron: 1mg