Ingredients
Scale
- 4 large sourdough or ciabatta bread rolls
- 2 cups cooked shredded chicken
- 8 ounces fresh mushrooms, sliced
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large onion, finely chopped
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Cut tops off bread rolls and scoop out insides to create bowls.
- In a skillet, heat olive oil and sauté onions until softened. Add mushrooms and cook until browned.
- Mix sautéed vegetables with shredded chicken, mozzarella, and half of the Parmesan in a bowl.
- Generously fill each bread roll with the mixture and top with remaining Parmesan.
- Bake for 15-20 minutes until cheese is melted and bread is golden brown.
- Garnish with fresh parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bread pot (200g)
- Calories: 450
- Sugar: 3g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg