4-6 Medium Portabella Mushrooms
1 Tablespoon Olive Oil
1 Tablespoon Balsamic Vinegar
1 Cup Cooked, Shredded Chicken, chopped into small pieces
3 Medium Plum Tomatoes, seeded and chopped
2 Tablespoons Fresh Basil, chopped
2 Cloves Garlic, minced
3/4 Cup Shredded Italian Blend Cheese
2 Tablespoons Panko Bread Crumbs
Salt and Pepper to taste
Preheat oven to 425 degrees. Remove stems from mushrooms. Combine oil and vinegar and brush onto the outside of the mushroom caps. Place gill side up on a baking sheet. Chop tomatoes, basil, garlic and chicken, place in a medium size bowl. Add cheese, bread crumbs, salt and pepper and mix until combined. Divide mixture between the prepared mushrooms. Bake for 16-18 minutes until mushrooms are tender and stuffing is heated through.
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