Asian chicken stuffed mushrooms

Food & Wine goes way beyond mere eating and drinking. We're on a mission to find the most exciting places, new experiences, emerging trends and sensations. Mushrooms. Asian Beef with Mushrooms and Snow Peas; Asian Pasta with Broccoli and Mushrooms; Asian salmon and noodles; Bacon and Cheese Stuffed Mushrooms; Bacon and Mushroom Smothered Pork Chops; Breakfast Egg Muffins with Mushrooms and Spinach; Cabbage Stir-Fry with Mushrooms and Ham; Chicken Breasts with Creamy Mushroom and Sun-Dried Tomato Pasta Tender chicken breasts stuffed with sautéed mushrooms, garlic, onion and spinach cooked in a sauce of white wine and chicken stock with a pinch of red pepper flakes. This dish has the wow factor when you carve it into slices to plate.Add the mushrooms and thyme leaves, allowing the mushrooms to cook through before adding the camembert. Season and set aside to cool. Using a sharp knife, slice a pocket crossways into the chicken breast and stuff with the cooled mixture. Grill or pan-fry in a greased pan for 5-7 minutes in both sides until the chicken is cooked through.Stuffed Mushrooms 20 large white mushrooms 1/3 Cup butter (maybe a bit more) 4 or 5 green onions chopped fine 2 1/2 cups grated cheddar 1/3 Cups bread crumbs more or less if needed salt Clean mushrooms and carefully remove stems. Chop stems and onions finely (I use the food processor). Melt butter in a saute pan.I find myself picking up a tub at the store almost every time I shop, just knowing that I'll find some reason to use it. Scrambled eggs, fritattas, salads, pasta, wraps. If the food cries for cheese, I turn to feta. And this Mushroom & Spinach Stuffed Chicken Breast is the perfect vehicle for my dear feta.