1 ½ cups ReadyCarved Chicken shawarma, chopped (link this to product page)
6 large Portobellos or 18 medium button mushrooms
3 scallions, finely chopped
1 large red onion, minced
1 red bell pepper, seeded and finely chopped
2 garlic cloves, finely chopped
4 tablespoons extra virgin Greek olive oil
1 cup chopped fresh basil leaves
1 teaspoon dried Greek oregano
1 cup chopped drained tomatoes, canned
1 cup crumbled Greek feta, or more, as desired
½ cup grated parmesan or Greek kefalotyri, or more, as desired
Salt and pepper to taste
Preparation
Remove the stems from the mushrooms and chop them. Heat the olive oil and cook the scallions, onion, garlic and bell pepper until soft. Add the chopped mushroom caps and the chicken. Add the drained tomatoes. Cook until the mixture thickens and is no longer runny. Stir in all the herbs and season to taste with salt and pepper.
Preheat the oven to 350F and lightly oil a baking pan large enough to hold the mushroom caps. Place the caps open side up in the pan.
Mix half the two cheeses into the filling mixture. Fill each cap with a mound of the chicken mixture and sprinkle remaining cheeses over the top. Bake for about 15 minutes, or until the mushrooms are tender but al dente and the cheese on top golden. Serves 12-16
