Best Stuffed Portobello Mushrooms Recipe

Introduction

These stuffed portobello mushrooms are a savory and satisfying dish perfect for a weeknight dinner or a special occasion. Filled with tender chicken, fresh vegetables, and melted cheddar cheese, they offer a delicious combination of flavors and textures. Plus, they’re easy to prepare and customize to your taste.

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, acts as a binder)
• 1/4 cup breadcrumbs
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped
• 1 cup shredded cheddar cheese, divided

Instructions

1. Step 1: Preheat your oven to 400°F. Toss the chicken breasts with olive oil, salt, and pepper, then bake for 15 minutes until just cooked through. Let the chicken cool before shredding or chopping into small pieces. Alternatively, boil the chicken in water for 15 minutes, then shred.
2. Step 2: While the chicken cooks, remove the stems and scrape out the gills from the portobello mushrooms. Discard the stems and reserve the gills.
3. Step 3: In a large bowl, combine the reserved mushroom gills, cooked chicken, diced red pepper, diced red onion, egg (if using), breadcrumbs, minced garlic, salt, pepper, chopped parsley, and half of the shredded cheddar cheese. Mix well.
4. Step 4: Lower the oven temperature to 375°F. Spoon the filling into the mushroom caps evenly, then sprinkle the remaining cheddar cheese on top.
5. Step 5: Bake the stuffed mushrooms for 18-20 minutes, until the mushrooms are tender and the cheese is melted and golden. Serve warm and enjoy!

Tips & Variations

• For a vegetarian option, substitute the chicken with cooked quinoa or lentils.
• Try different stuffing ideas such as sausage and mushroom, pizza-inspired toppings, or taco seasoning for a new twist.
• Use pre-cooked or leftover chicken to reduce prep time.
• If you prefer a crispier topping, sprinkle some parmesan cheese or panko breadcrumbs on top before baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 1-2 minutes until warmed through. For longer storage, flash-freeze the stuffed mushrooms and freeze for up to 2 months. Defrost overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms for this recipe?

Portobello mushrooms work best because of their large size and sturdy texture, but you can use large button mushrooms or cremini mushrooms if preferred. Just adjust cooking time accordingly.

Is the egg necessary in the filling?

The egg is optional and acts as a binder for the filling. If you omit it, the cheese and breadcrumbs will still help hold the mixture together well.

Best Stuffed Portobello Mushrooms Recipe

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★★★★★

5 from 126 reviews

This Best Stuffed Portobello Mushrooms recipe features hearty portobello mushroom caps filled with a savory mixture of baked chicken, red pepper, red onion, garlic, and cheddar cheese. Perfectly seasoned and baked until the mushrooms are tender and the cheese is melted, this dish makes a delicious and satisfying meal or appetizer.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Mushrooms and Filling

• 4 medium-sized portobello mushrooms
• 2 chicken breasts (or 2 cups leftover cooked chicken)
• 1/2 red pepper, diced
• 1/2 red onion, diced
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup breadcrumbs
• 1 egg (optional, acts as a binder)
• 1/2 tsp salt
• 1/2 tsp pepper

For Cooking

• 1 tbsp olive oil
• 1 cup shredded cheddar cheese, divided

Instructions

1. Preheat and Prepare Chicken: Preheat the oven to 400°F (200°C). Toss the chicken breasts with olive oil, salt, and pepper. Bake for 15 minutes until just cooked through. Let cool, then shred or chop into small pieces. Alternatively, boil the chicken in a large pot of water for 15 minutes and then shred.
2. Prepare Mushrooms: While the chicken cooks, remove the stems and scrape out the gills from the portobello mushroom caps. Discard the stems and set aside the gills for the filling mixture.
3. Mix the Filling: In a large bowl, combine the reserved mushroom gills, shredded chicken, diced red pepper, diced red onion, minced garlic, chopped parsley, breadcrumbs, egg (if using), salt, pepper, and half of the shredded cheddar cheese. Mix well to incorporate all ingredients evenly.
4. Stuff the Mushrooms: Reduce the oven temperature to 375°F (190°C). Spoon the filling mixture into each mushroom cap, distributing it evenly. Top each filled mushroom with the remaining cheddar cheese.
5. Bake: Place the stuffed mushrooms on a baking sheet and bake in the oven at 375°F for 18-20 minutes, or until the mushroom caps are tender and cheese is melted and golden.
6. Serve: Remove from the oven and serve immediately while hot. Enjoy your delicious stuffed portobello mushrooms!

Notes

• Try different stuffing variations such as sausage and mushroom, pizza-style toppings, or taco-inspired fillings for variety.
• Save time by preparing and shredding chicken in advance.
• Store leftovers in the refrigerator for up to 3 days; reheat in the microwave for 1-2 minutes before serving.
• For longer storage, flash-freeze the stuffed mushrooms and keep frozen for up to 2 months. Defrost in the fridge before reheating.

Keywords: stuffed portobello mushrooms, baked stuffed mushrooms, chicken stuffed mushrooms, easy mushroom recipe, cheesy stuffed mushrooms