Chicken Stuffed Portobello Mushrooms

1. Preheat oven to 350⁰F.

2. In a large bowl combine cream cheese, mozzarella cheese, chicken and soy sauce. Stir until combined.

3. Clean mushrooms and remove stems. Coarsely chop the mushroom stems, set aside.

4. In a pan over medium heat add butter and sauté onions until tender, about 5 minutes. Add mushroom stems and continue to sauté for 3-4 minutes. Add garlic for additional 30 seconds.

5. Remove from heat and add cheesy chicken mixture.

6. Stuff mushroom caps and sprinkle with breadcrumbs.

7. Place stuffed mushrooms on a baking sheet sprayed with cooking spray. Cover loosely with aluminum foil.

8. Bake for 20-25 minutes or until mushrooms are soft and the filling is hot and golden brown. When serving, sprinkle with fresh chopped parsley.