I decided to make this chicken tikka masala recipe when I had some chicken breast in the fridge and didn’t know what to make with it for dinner. After a quick glance at the recipe index of a friend’s blog, chicken tikka masala jumped right out at me.
2 large Portobello mushrooms, stems removed
1 cup shredded chicken
2/3 cup shredded Italian blend cheese
1/4 cup green onions, sliced
2 Tbsp sun dried tomatoes, chopped
1 tsp dried basil
2 Tbsp parmesan cheese, shredded
Preheat oven to 450 degrees and place mushrooms stem side up on a baking sheet.
Stir together chicken, cheese, onions, sun dried tomatoes and basil. Spoon into mushroom caps. Sprinkle with parmesan cheese.
Bake for 15 minutes or until filling is hot and cheese is melted.