Best Stuffed Portobello Mushrooms Recipe

why make this recipe

Stuffed Portobello mushrooms are a delicious and satisfying dish that brings together tender mushrooms and flavorful fillings. They are perfect as an appetizer, side dish, or even a main course. This recipe is great for using up leftover chicken and is easy to customize with your favorite ingredients. Plus, the melted cheese on top makes them irresistible!

how to make Best Stuffed Portobello Mushrooms

Ingredients:

1 tbsp olive oil
4 medium-sized portobello mushrooms
2 chicken breasts (or 2 cups leftover cooked chicken)
1/2 red pepper, diced
1/2 red onion, diced
1 egg (optional)
1/4 cup breadcrumbs
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
1/4 cup fresh parsley, chopped
1 cup shredded cheddar cheese, divided

Directions:

Preheat the oven to 400°F (200°C).
In a bowl, add olive oil to chicken and season with salt and pepper. Bake for 15 minutes until chicken is just barely cooked through. Let it cool, then shred or chop into small pieces. Alternatively, you can cook chicken in a pot of boiling water for 15 minutes, then shred it.
While the chicken is cooking, de-stem the portobellos and scrape out the gills, keeping the insides. Discard the stems.
In a large bowl, mix the reserved mushroom gills with cooked chicken, red pepper, red onion, egg (if using), breadcrumbs, garlic, salt, pepper, parsley, and half of the cheese.
Change the oven temperature to 375°F (190°C).
Fill the mushroom caps with the mixture and top with the remaining cheese.
Bake for 18-20 minutes until the mushroom caps are cooked through and the cheese has melted.
Serve and enjoy!

how to serve Best Stuffed Portobello Mushrooms

These stuffed mushrooms are best served warm. You can plate them individually or serve them on a large platter. They pair well with a fresh salad or some roasted vegetables. For an extra touch, drizzle with balsamic glaze before serving.

how to store Best Stuffed Portobello Mushrooms

Store any leftovers in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, or use the microwave for a quicker option.

tips to make Best Stuffed Portobello Mushrooms

Make sure to remove the gills from the mushrooms fully to create space for the filling.
Feel free to add other veggies or spices to the filling mixture. Spinach, zucchini, or cooked sausage work great!
For a vegetarian version, you can skip the chicken and use more vegetables or beans.

variation

You can substitute cheddar cheese with mozzarella or feta for different flavors. Adding some crushed red pepper flakes can give a spicy kick to the filling!

FAQs

Can I use other types of mushrooms?
Yes, you can use large portobello caps or even large button mushrooms, but cooking times may vary.

Can I prepare these stuffed mushrooms ahead of time?
Absolutely! You can prepare the filling and stuff the mushrooms a few hours ahead. Keep them in the fridge until you’re ready to bake.

Are stuffed portobello mushrooms gluten-free?
This recipe can be made gluten-free by using gluten-free breadcrumbs. Just be sure to check all ingredients!