Chicken and Spinach Burger Stuffed Portabello Mushrooms

I had ground chicken.  I had portobello mushrooms.    A little google searching and I came up with this chicken parm-y related stuffed mushroom and I am not sad about it.  I used about 1/2 of the burger mix for these and then made 3 oz. patties out of the rest and stuck them in the freezer for mini burgers sometime later.

Chicken and Spinach Burger Stuffed Portobello Mushrooms

4 large portobello mushrooms, cleaned with stems removed and gill scraped out

1 lb. ground chicken

about 5 oz. of frozen spinach, thawed and squeezed dry

1 small onion, diced finely

1 t. salt

a bit less than 1 t. pepper

1/2 t. onion powder

1/3 c. fresh parsley, chopped

6 cloves garlic, minced

1 egg

1/2 c. grated parmesan cheese

4 slices of pepper jack cheese

1 c. or so marinara or pizza sauce 

Mix together the spinach, onion, salt, pepper, onion powder, parsley, garlic, egg, and parmesan cheese in a bowl.  Add the chicken and combine.  Form four 2 1/2 oz. patties or so and form the rest into patties for the freezer for another day.  You choose the size based on what you want them for.

Put the 4 mushrooms cap-top side down on a baking tray sprayed with oil.  Roast at 450 degrees for about 10 minutes, flip them over and bake another 3 or 4 minutes.

Reduce the temperature to about 400 degrees and place a chicken patty in each mushroom cap.  Bake for about 12 or 13 minutes until internal temp on the chicken is around 165 degrees.

Then top each with a dollop of marinara or pizza sauce and a slice of cheese.  Return to the oven for about4 minutes to melt the cheese.  Then add one more light dollop of sauce and a sprinkle of parmesan cheese.  Finish off for another minute or so in the oven.

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t = teaspoon

c = cup

oz = ounce