Creamy Stuffed Portabellas

I couldn't find what i wanted, or maybe i did, but i ended up just mixing this together. This was TASTY! I don't know exact measurements so i am guessing, but I know it was enough for 4 mushrooms. I made it on two so I am going to suggest 4. I hope you guys enjoy this as much as we did. You can sub the canned chicken for cooked chicken as well as fresh tomatoes, it is all i had ready at the time.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  portabella mushrooms (remove any stem)
• 4  ounces cream cheese
• 3  tablespoons cheese (i used a parm asiago romano blend that was grated already)
•  sea salt
•  cracked black pepper
•  basil
•  oregano, and
•  italian seasoning (to taste)
• 3 -5  garlic cloves (minced)
• 1⁄4 medium red onion (minced)
• 2  tablespoons extra virgin olive oil
• 14  ounces stewed tomatoes (drain and cut up 2 tomatoes)
• 2 (6 ounce) cans chicken breasts
• 4  tablespoons  Italian seasoned breadcrumbs

Directions

1. warm up oil in skillet.
2. mince onion and garlic (very fine).
3. saute in skillet.
4. open and drain tomatoes and dice at least 2 tomatoes and add to skillet.
5. mix cream cheese and cheese blend together.
6. add seasonings to taste.
7. add sauted veggies to cheese mix with as little fluid as you can.
8. drain chicken and shred well.
9. add to cheese/veggie mix and stir well.
10. remove any stems from caps and place in a greased pan.
11. stuff with mixture and top with bread crumbs.
12. Bake at 350 for 20 minutes or until nice and golden on top.
13. ENJOY!