This is a Ruth Shrauner original! WHAT?! But if you don’t like it, I’m going to pretend like I didn’t make it up. I think it's pretty tasty though!
Yield: 2 servings
2 large portabella mushrooms caps OR green peppers (I did mushrooms but I think GP would be better)
1 large chicken breast
⅓ cup mozzarella cheese
⅓ cup cheddar cheese
¼-⅓ cup of Greek yogurt
¼-½ cup of diced onions
¼-½ cup of diced yellow peppers
1 jalapeno, diced
1 or 2 Tbsp of Southwest Seasoning (season to taste)
Preheat oven to 400 degrees.
Place chicken on George Foreman grill (I used a panini press) - Sprinkle with a half teaspoon of the Southwest Seasoning.
Mix Greek yogurt and remaining southwest seasoning together (add the seasoning to taste!).
In a large mixing bowl, combine Greek yogurt/seasoning, onions, peppers, jalapenos, mozzarella and cheddar cheese.
Remove chicken from grill.
Place portobella mushrooms on grill (may need to wipe it clean so you don’t cross contaminate… but I didn’t and I’m still alive).
While portabellas are heating, dice chicken into small pieces.
Mix chicken into veggie/yogurt mixture.
Remove portabellas from the grill, place in baking pan.
Scoop chicken/veggie mixture onto portabella mushroom caps, sprinkle tops with additional cheese.
Bake for 15 minutes.
***The chicken/veggie mixture is really good by itself, too. You could also use it in sandwiches or to make quesadillas.
APPROXIMATE containers for 1 mushroom: 1.5 green, 1.5 red, and 1 blue