Stuffed Portobello Mushrooms

Holly’s Recipe Highlights: Stuffed Portobello Mushrooms
Ingredient Notes
Save Them for Later
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Stuffed Portobello Mushrooms are a hearty and flavorful dish filled with a creamy mixture of chicken, spinach, vegetables, and melted cheese.

Roasted until tender and golden, they make a hearty main dish or an impressive side alongside bacon-wrapped pork tenderloin or air fryer chicken breasts for the perfect meal.

Holly’s Recipe Highlights: Stuffed Portobello Mushrooms

Flavor: These mushrooms have a rich, savory flavor with creamy cheese, tender chicken, earthy mushrooms, and a hint of garlic and vegetables in every bite.
Why Make It: This is the ultimate weeknight dinner. It turns leftover chicken into a hearty, cheesy meal with very little prep.
Prep Note: Be sure to squeeze the spinach very dry before mixing.
Serving Suggestions: Serve these mushrooms with a green salad, roasted vegetables, or crusty bread to round out the meal.

Cook Time: 50 Mins Servings: 4 Mushrooms Cook Method: Stovetop and Oven

Ingredient Notes

oil , chicken , spinach , cream cheese , parmesan , mozzarella , garlic , onion , pepper , sour cream , mushrooms with labels to make Stuffed Portobello Mushrooms

Portobello Mushrooms: Choose large, firm mushrooms with smooth, dry caps for the best results. Removing the gills creates more room for the filling.
Cooked Chicken: Rotisserie chicken is a quick and convenient choice, while leftover oven-baked chicken works too. For a vegetarian version, replace the chicken with chopped marinated artichokes for a flavorful alternative.
Frozen Chopped Spinach: Frozen chopped spinach works best because it blends evenly into the filling and is easy to prepare. Be sure to squeeze out as much moisture as possible to keep the filling thick and creamy.
Mozzarella Cheese: Mozzarella melts into a gooey, golden topping with a mild, creamy flavor. Monterey Jack, provolone, or an Italian cheese blend are all excellent substitutes.

Mushrooms are porous, so it’s best to clean them by wiping away any debris with a clean paper towel. If they’re really dirty, be sure it’s a very quick rinse.

Use a spoon to scrape off the gills and then roast them cap side down in the oven per recipe below.

Pre-Roast the Mushroom Caps: Pre-baking the mushroom caps, cap-side down, releases excess moisture and prevents a watery filling.
Chop Filling Ingredients Evenly: Dice the chicken, onions, and peppers into small, uniform pieces so the filling stays together and fits neatly in every bite.
Let Them Rest Before Serving: Allow the mushrooms to sit for 3 to 5 minutes after taking them out of the oven. This helps the cheese set, so they are easier to cut and serve.
Garnish Just Before Serving: Add chopped fresh parsley or basil right before serving for a pop of fresh flavor and color.

Save Them for Later

Assemble stuffed mushrooms the day before and keep them covered in the refrigerator until ready to bake. Or keep leftovers in an airtight container for up to 4 days.
Freeze stuffed portobellos and cover with plastic wrap on a baking sheet. Transfer them to a zippered bag once frozen and then thaw them in the refrigerator before cooking or reheating.

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Preheat oven to 425°F. Grease a rimmed baking sheet.
Prepare the portobello mushrooms by removing the stems and scraping out the gills on the underside. Discard the gills.
Brush both sides of the mushrooms with 2 tablespoons of olive oil and place them cap-side down on the prepared baking sheet. Roast for 10 minutes.
Meanwhile, finely chop the mushroom stems. In a non-stick skillet, heat 1 teaspoon of olive oil over medium heat. Add the onion, garlic, mushroom stems, and red bell pepper. Cook until tender, approximately 5 minutes.
In a medium bowl combine cream cheese and sour cream with a hand mixer until fluffy. Fold in the cooked onion mixture, chicken (or diced artichokes), spinach, ½ cup mozzarella cheese, and parmesan cheese. Season with salt and pepper.
Flip the mushrooms over and fill with the chicken mixture. Top with the remaining ½ cup of mozzarella cheese.
Bake for 12-16 minutes or until heated through and the cheese is browned.

You can substitute the cooked chicken with drained and diced marinated artichokes for a vegetarian version or side dish.
Depending on the size of the mushrooms, you may have extra filling. It can be added to smaller mushrooms or even bell peppers.
Roasting the mushrooms first removes excess liquid. Ensure to squeeze out the excess moisture from the thawed frozen spinach to avoid a watery filling.
Feel free to garnish the mushrooms with fresh herbs, such as chopped parsley or basil, before serving for added flavor and visual appeal. Store leftovers in the fridge in a covered container for up to 4 days. Reheat in the oven until heated through.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Chicken, Dinner, Entree

Cuisine American

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