Chicken and Cheese Stuffed Portabella Mushrooms

I was trying to think of something different to inspire me for a tasty Valentine's dinner for my sweetie and I.  Also, seeing as I had to work late and make a trip to the grocery store, I knew it couldn't be something that would take forever.  The way my hectic day was going it was beginning to look like he was going to get takeout.  That's when, as I was looking through one of my dreaded desk piles for an invoice, a buried Raley's Something Extra Magazine practically fell into my lap open to this page.  What is that?  It looks pretty & sounds tasty.  A short list of ingredients and I was basically sold at the mention of "shredded rotisserie chicken"  (yeah perhaps you've noticed, I'm a fan).  A quick trip to Raley's that included a stop by their bakery department for a no fuss dessert.

Dinner was everything I hoped it would be.  It had that "something special" feel to it, but it took no time at all to through together.  The stuffed portabella concept was something new for Chad, but I think it was pretty unanimous that this one was two thumbs up.  Give it a try, I think you'll like it.  Enjoy!

Chicken and Cheese Stuffed Portabella Mushrooms

adapted from Raley's Something Extra
2 large portabella mushrooms, stems & gills removed
1 1/2 cup shredded rotisserie chicken
2/3 cup shredded Italian blend cheese
3 oz cream cheese, softened
1/4 cup sliced green onions
1 clove garlic, chopped
2 tbsp. California Sun-Dry Sun-Dried Tomato Spread
1 tsp. Morton and Bassett Italian Seasoning
fresh ground pepper to taste
2 tbsp. each: shredded Parmesan cheese and panko bread crumbs

Directions
Preheat oven to 450°F and place mushrooms stem side up on a foil lined, greased baking sheet.

Stir together chicken, cheese, onions, garlic, sun-dried tomato spread and seasoning and spoon into mushroom caps. Stir together Parmesan and bread crumbs and sprinkle over mushrooms.

Bake for about 15 minutes or until filling is hot and cheese is melted. Recipe may be doubled.