All about stuffing: Chicken-stuffed mozzarella, tomato, basil and taco-stuffed portobellos.

By JULIE BRINKLEY

Everything tastes better when it’s stuffed with something delicious and these recipes for chicken-stuffed mozzarella, tomato and basil and taco-stuffed portobellos will make your mouth happy.

Enjoy!

TACO-STUFFED PORTOBELLOS - WHAT’S IN IT

4 large portobello mushroom caps

1 lb. 90-94% lean ground beef

2 tbsp. chopped onion

¼ cup diced poblano pepper

1 clove garlic, minced

1 14.5-oz can diced tomatoes

½ tsp cumin

1 tsp chili powder

½ tsp dried parsley

¼ tsp salt

¼ tsp ground pepper

4-oz reduced fat shredded cheddar cheese

HOW TO MAKE IT

Preheat broiler on low. Remove stems and gently scrape out the gills from the underside of the mushroom cap and discard. Rub olive oil onto mushrooms and place on a baking sheet. Broil until tender, about 4-5 minutes

Meanwhile, cook beef with onion, pepper, and garlic in a large skillet until brown over medium-high heat. Reduce heat, add tomatoes and spices and simmer for 10 minutes.

Divide the mixture into four portions, then scoop one portion into each mushroom cap ( serve any excess filling alongside the mushroom). Sprinkle one ounce of cheese on top of each mushroom.

CHICKEN-STUFFED MOZZARELLA, TOMATO AND BASIL - WHAT’S IN IT

2 (4/5 ounce) chicken breasts

4 ounces sliced part skim mozzarella cheese

½ cup grape tomatoes; sliced in half

¼ cup basil leaves

1 3/4 teaspoons Italian seasoning

¼ tsp salt

½ tsp pepper

2 tsp. olive oil

HOW TO MAKE IT

Place chicken breasts on a cutting board.

Using a sharp knife, cut slits across the chicken about 3/4 of the way through, being careful not to cut all the way through.

Depending on the size of your chicken breast, you're going to want around 6 to 8 slits per chicken breast.

Stuff each slit with a slice of mozzarella cheese, half a grape tomato and basil leaf.

Place chicken breasts in a baking dish that has been coated with non-stick baking spray.

Brush each chicken breast with olive oil.

Sprinkle with salt, pepper and Italian seasoning.

Bake at 400 degrees for 30 minutes or until the internal temperature of the chicken reaches 160 degrees.

Makes 2 servings.