Baked, Chicken-Stuffed Portabella Mushrooms

I found this one on the net, and thought I would give it a try. After thoroughly enjoying this recipe, I decided to post it. What a great hearty, lunch/dinner... or an appetizer.

• Ready In: 40 mins
• Serves: 4
• Yields: 4 entrees

Ingredients

• 1  cup  marinara sauce (prepared or homemade)
• 1⁄2 cup  finely snipped fresh basil leaf
• 8  portabella mushrooms, each about 4 to 5 inches in diameter
• 1  lb  cooked chicken, cubed (2 average-sized chicken breasts)
• 1 -2  garlic clove, peeled and minced
• 1⁄3 cup  chopped green onion
• 2  tablespoons  chopped green peppers, and sweet red and yellow peppers
• 1 -2  tablespoon  minced Italian parsley (no stems)
• 1  teaspoon  dried Italian herb seasoning (optional)
•  salt, and freshly ground black (optional) or  white pepper (optional)
•  shredded mozzarella cheese (as desired) or  cheese, of choice (as desired)
•  grated parmesan cheese (optional) or  romano cheese, as desired (optional)
• 1  sprig fresh basil (to garnish)

Directions

1. Preheat oven to 350°F.
2. In a small bowl, combine marinara sauce and basil, blending well; set aside.
3. With a sharp knife, remove stems from mushrooms; coarsely chop stems and set aside.
4. Arrange mushrooms, rounded-side-down in a 12 x 8 x 2-inch baking dish and set aside. In a medium bowl, combine chicken, marinara/basil sauce, garlic, green onion, peppers, Italian parsley, and Italian herbs, if desired, mixing well. May add salt and pepper to taste, if desired.
5. Press mixture onto mushrooms, dividing evenly and fitting each mushroom.
6. Bake, loosely covered with aluminum foil, in a preheated moderate oven (350 degrees F.) for 20 to 25 minutes.
7. Uncover and sprinkle each mushroom with shredded mozzarella cheese or cheese of choice and continue baking, uncovered, for 6 to 7 minutes, or until cheese is melted.
8. Sprinkle each lightly with Parmesan or Romano cheese, if desired, and continue baking for 6 to 8 minutes or until cheese becomes lightly browned.