Stuffed Portabello Caps with Chicken and Parmesan

This one is for YOU, A.D.!!! (from Clean Eating mag.):

Preheat oven to 375. Mist a large baking sheet with olive oil cooking spray. Arrange bone-in skinless chicken thighs on sheet. Bake until chicken is cooked through - about 30 mins. Set aside to cool. Keep oven at 375. With a fork, shred meat from bone into 2" pieces. In a large bowl, combine chicken, 1/2 cup chopped red onion, 4 egg whites, 1/4 cup Panko bread crumbs*, 3 T. grated Parmesan. 2 T. chopped fresh parsely, 1 T. chopped fresh basil*, 1 t. dried tarragon, 1/4 t. freshly ground pepper, and sea salt to taste; mix well. Arrange 8 portobello mushroom caps, stemmed, on a baking sheet. Spoon chicken mixture lightly into caps, dividing evenly. Top with a little more Parmesan*. Bake for 15-20 mins. until chicken mixture is golden brown and mushrooms soften.

Editor's note - this is not my normal format, but I was just copying it (with my revisions) the way it was written in the mag.

Have FUN today!!

Love,

MM