Savory Chicken and Herb-Stuffed Portobello Mushrooms with Balsamic Reduction

Preheat your oven to 375°F. Clean the portobello mushrooms by gently wiping them with a damp cloth and removing the stems.

In a mixing bowl, combine the shredded leftover chicken, cream cheese, grated Parmesan cheese, chopped fresh parsley, minced garlic, salt, and pepper.

Mix until well combined. Spoon the chicken mixture generously into each portobello cap, pressing down slightly to pack it in.

Place the stuffed mushrooms on a baking sheet lined with parchment paper. Drizzle olive oil over the tops of the mushrooms for added flavor and moisture.

Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.

While the mushrooms are baking, prepare the balsamic reduction by pouring balsamic vinegar into a small saucepan over medium heat.

Bring to a simmer and let it reduce for about 10-15 minutes, stirring occasionally, until it thickens and coats the back of a spoon.

Once the mushrooms are done, remove them from the oven and drizzle the balsamic reduction over the top.

Serve the stuffed mushrooms warm, garnished with additional fresh parsley if desired.