Ingredients

• 2 Portabella Mushrooms, Large
• 1 tbsp. Olive Oil
• 1 c. THRIVE Chopped Chicken - Freeze Dried
• 1 tsp. Chopped Onions- Dehydrated
• 1 c. THRIVE Zucchini - Freeze Dried
• 1/2 c. THRIVE Tomato Dices - Freeze Dried
• 1/2 c. THRIVE Red Bell Peppers - Freeze Dried
• 2 tsp. THRIVE Chicken Bouillon
• 1/4 c. THRIVE Béchamel (Creamy White Sauce)
• 1 Sea Salt & Fresh Ground Pepper to taste
• 2 c. Water
• 4 oz. Fresh Mozzarella Cheese or Thrive FD Mozzarella cheese

Directions

1. Clean your portobello mushrooms buy breaking off the stem and using a spoon to scrape out the gills.
2. Pan fry mushrooms in a about a 1/2 to 1 tablespoon of Olive Oil until they have softened and have a bit of color. Remove from pan and place in the baking dish you will be using.
3. To the pan add all the freeze dried ingredients and toss with the oil and mushroom juices.
4. Add the bouillon, bechamel powder and water, stirring until blended.
5. Bring up to a simmer and allow to soften 3-5 minutes. Divide the mixture between the mushrooms in your baking dish.
6. Slice the fresh mozzarella and place on top of your stuffing.
7. Place in a 350 degree oven for about 10 minutes or until the cheese has nicely melted.