Name: Best Stuffed Portobello Mushrooms Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 40 min
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 - just acts a binder, but the cheese will do that as well); 1/4 cup breadcrumbs; 2 cloves garlic, minced; 1/2 tsp each salt & pepper; 1/4 cup fresh parsley, chopped; 1 cup shredded cheddar cheese, divided

These are the BEST EVER Stuffed Portobello Mushrooms! They’re super flavourful and packed with chicken, breadcrumbs, cheese and red pepper.

I've been making this recipe for over 12 years and it never lets me down. If you're a major mushroom lover like I am, you're gonna LOVE this meal. Pair with sweet potato fries on the side just like I do!

Why you'll love this recipe

Delicious filling: It's super flavourful and packed with veggies and seasonings.
Customizable: Try out different filling options – you can even make them vegetarian!

Ingredients and substitutions

Olive oil – or another neutral cooking oil like avocado oil.
Portobello mushrooms – use cremini mushrooms for an appetizer-sized version.
Chicken breasts – use leftover or rotisserie chicken to save time.
Red pepper – use other veggies like spinach, artichokes, kale or corn.
Red onion – white or yellow onion will also work.
Egg – feel free to leave this out if you don’t have any on hand.
Breadcrumbs – panko would also be good.
Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
Fresh parsley – use dried parsley or fresh chervil instead.
Cheddar cheese – mozzarella or parmesan would be yummy too.

Ingredients for stuffed portobello mushrooms: portobello mushrooms, breadcrumbs, parsley, cheddar cheese, salt, pepper, red onion, red pepper, egg, garlic and chicken breasts.

How to make these stuffed mushrooms

Step 1: Cook the chicken.

Cook, then shred or chop the chicken.

Step 2: Prep the mushrooms.

De-stem and scrape out the portobello mushrooms.

Step 3: Make the filling.

Mix the remaining ingredients together.

Step 4: Stuff the mushrooms.

Stuffed the mushroom caps with the filling, then bake in the oven and serve.

Recipe tips

Here are my top tips for making these stuffed mushrooms:

Choose the right mushrooms: Go for whole caps that feel very firm with clean gills and a smooth appearance.
Be gentle: Make sure to carefully scrape out the gills with a spoon so you don't crack the cap.
Try them appetizer size: Stuff cremini mushrooms for a smaller appetizer-sized portion.
Line the pan: Mushrooms release water when they cook, so parchment paper will make clean-up easier.

Frequently asked questions

Do I need to scrape out the gills?

Yes, you'll need to scrape out the gills. It makes the mushrooms easier to stuff and keeps them from getting soggy.

Can I grill them instead?

I personally haven't tried making them on the grill, but you can try grilling them for 10-15 mins on medium heat.

What can I serve with stuffed portobello mushrooms?

You can serve these stuffed portobello mushrooms with a nice green salad with homemade dressing, garlic parmesan asparagus or brussels sprouts.

Can I make these low carb or vegan?

Yes! For a low-carb option, leave out the breadcrumbs. For a vegan option, swap out the meat and cheese for more veggies or rice.

Stuffing variations

Storing and reheating

Storing: Store in the fridge for 3 days.

Freezing: Flash freeze on a baking sheet, then freeze for 2 months. Thaw in the fridge overnight before reheating.

Reheating: Microwave for 1-2 mins, stirring the stuffing gently halfway through.

More delicious mushroom recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on turning this recipe into your weekly lunches.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Get a meat thermometer to make sure your chicken is cooked through.