Portabella Caps Stuffed with shredded Chicken, Quinoa, Lentils, and Wild Rice.

I wanted something with a lot of protien, low fat, and resonable calories. It had to be tastey too.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

The grains can and should be prepared a little in advance. Cook follow package directions. Cook in water or a mixture of water and chicken broth. Set each aside in a seperate bowl. The Portabella caps should be cleaned, and the stems removed. Grill, steam, roast the caps. Place the chicken breasts in a saucepan. Add 1 Cup chicken broth and water as required to just cover chicken breast. Bring to a boil. Turn the heat down and simmer 8 to 16 minutes until chicken breasts are just done. Check the fattest part of the breast has reached near or to 160°F. The will cook a little more further on. Let the chicken stand 5 minutes to cool. Shred the chicken. I use the old school way with two fork. Chopped the scallions, and shallots coaresly and saute' until fragrant in a Tablespoon of olive oil. Add the ginger paste mix together. Add 1 Cup of shredded chicken, Siracha mix well. Add 1/4 Cup to each mushroom cap. Warm in a 350° oven for 15 minutes. Top with matchstick chopped cucumbers and serve.