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Ingredients
2 large portobello mushrooms
1/2 cup pesto
1 (10 oz.) can Chunk or Shredded Chicken in Lemon Pepper Sauce
1 cup mozzarella cheese
Instructions
Preheat oven to 350° F. Remove stem and gills from Portobello. Spread 1/4 cup pesto on each Portobello. Shred lemon pepper chicken if in chunk form. Divide in half and spread on top of pesto. Divide cheese and sprinkle on top of chicken. Bake 15 minutes or until cheese is melted.
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