4 portobello mushrooms (removed stems and chop them, reserve on side)
1/2 red onion, sliced
2 tbsp olive oil
1 tsp sea salt
1 tbsp agave nectar
1 cup bbq sauce
1 cup shredded chicken (fully cooked)
about 1/4 cup of shredded cheese if desired to spread between 4 mushrooms
Preheat oven to 400 degrees. Spray baking sheet with cooking spray. Place portobello mushrooms on baking sheet with hollow side up.
Cook onions in olive oil on medium high. Allow to cook for about 5 minutes and then add sea salt. Stir continuously. After about 5 minutes, drizzle agave nectar over it. Reduce to low-medium. Keep stirring onions until browned. Add mushroom stems. Cook for about 2 minutes. Add in bbq sauce and shredded chicken. Cook for about 2-3 minutes until chicken is heated through.
Place an even amount of mixture in each mushroom. Place in oven (without the cheese) for about 7 minutes. Take out of oven, sprinkle with a little cheese on each and put back in oven for 3-5 minutes until bubbly.