Best Stuffed Portobello Mushrooms Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
