After a while, even the most flavorful dish begins to warrant an audible sigh when the Tupperware lid is peeled off. But, to avoid ending up in the fast food window line around 12:15pm, its important to get creative with what you have. Pictured above are stuffed mushrooms, featuring the leftover Middle Eastern Chicken with some bell peppers, onions, and cheese. Any veggies that you are eager to use before they spoil can essentially be used as a “throw in”.
Stuffing- sautee leftover chicken with bell peppers, onion, and the extracted inside of the mushrooms. The chicken is already cooked, so only about 5 minutes or so is all it will take.
Mushrooms– after removing the stem and inside of the button mushrooms, lightly season with salt, pepper, and a bit of olive oil. Fill inside with cheese and chicken/veggie mix from above. Cook for about 15-20 minutes at 350°.
The mushrooms go very well over rice or quinoa, or just by themselves as an appetizer. Enjoy!
The Kale Box 
Stealing this recipe!
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By all means 😉
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