Pesto Chicken & Roasted Pepper Stuffed Portobellos

1: Preheat oven to 400°F. Line a baking sheet with parchment paper.

2: Clean the mushrooms with a wet paper towel and remove their stems and gills.

3: Drizzle olive oil on the mushroom caps and rub it in. Sprinkle with salt and pepper.

4: In a skillet, heat 2 tablespoons of olive oil and sauté mushrooms, onion, and garlic for about 4 minutes until soft.

5: Add spinach to the skillet and let it wilt down. Remove from heat and allow to cool slightly.

6: In a bowl, combine the chicken, pesto, ricotta, half of the mozzarella, parmesan, calabrian chili paste, roasted red pepper, bread crumbs, and the egg. Season with salt and pepper.

7: Divide the mixture evenly between the mushroom caps and top with the remaining mozzarella cheese.

8: Bake for 20 minutes or until the cheese is melted. Optional: Broil on high for 2 minutes until the cheese is golden brown and bubbling.