Go Back
–+ servings

Stuffed Portobello Mushrooms

Please rate us
Delicious and satisfying stuffed portobello mushrooms with flavorful fillings, perfect as an appetizer, side dish, or main course.
Print it Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil
  • 4 medium-sized portobello mushrooms
  • 2 breasts chicken (or 2 cups leftover cooked chicken)
  • 1/2 red pepper, diced
  • 1/2 red onion, diced
  • 1 egg (optional) Optional for binding
  • 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

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. 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.
  3. While the chicken is cooking, de-stem the portobellos and scrape out the gills, keeping the insides. Discard the stems.
  4. 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.
  5. Change the oven temperature to 375°F (190°C).
  6. Fill the mushroom caps with the mixture and top with the remaining cheese.
  7. Bake for 18-20 minutes until the mushroom caps are cooked through and the cheese has melted.
  8. Serve and enjoy!

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 500mgFiber: 2gSugar: 1g

Notes

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. Store any leftovers in an airtight container in the refrigerator 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.
Tried this recipe?Let us know how it was!