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Home » Recipes » Main Dishes » The BEST EVER Stuffed Portobello Mushrooms

The BEST EVER Stuffed Portobello Mushrooms

5/11/21

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These Stuffed Portobello Mushrooms are the BEST EVER! With chicken, breadcrumbs, cheese & red pepper, this will become your go-to recipe.

Stuffed Portobello Mushrooms

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What's so special about these portobello mushrooms?!

I have been making these portobello mushrooms since 2011!!! I initially found the recipe in Clean Eating magazine and have made several tweaks over the years to get them just right. I can't find the original recipe on Clean Eating but here's a similar version.

I keep returning to these stuffed portobellos time and again because I'm convinced they are the absolute BEST stuffed portobello mushrooms in existence. Friends and family rave about this recipe and it's one of those go-to recipes that I turn to when I'm not quite sure what to make on a weeknight.

They reheat really well and the chicken, breadcrumb, cheese and vegetable stuffing is so easy and delicious. You can even cheat and use rotisserie chicken to cut down on prep time – I have more meal prep hacks below the more that you get into this post so keep reading for some handy tips and tricks to making the best portobello mushrooms ever!

Stuffed Portobello Mushrooms

How to scrape out mushroom gills

You'll want to very gently scrape out the mushroom gills and reserve them for the mushroom stuffing.

First, you'll want to gently cut the stem (you can chop the stem up finely and use it as part of the stuffing too), then start to scrape out the gills with a spoon.

Try to be as gentle as possible because you can crack the mushroom cap and you don't want that to happen or the stuffing will spill out.

Leave about 1/4 to 1/2 an inch of portobello cap so that you have ample room to stuff the mushroom but the mushroom isn't so thin that it will collapse. Once you have your mushrooms scooped out, you're good to start work on the stuffing.

Stuffed Portobello Mushrooms

Mushroom stuffing ingredients

Though the stuffing looks like it contains a ton of ingredients, they are very easy to prep and come together quicker than you think!

You'll need the following for the stuffing:

  • reserved mushroom gills
  • red pepper
  • red onion
  • shredded cooked chicken
  • breadcrumbs
  • garlic
  • egg
  • parsley (fresh or dried though I highly recommend fresh)
  • salt & pepper
  • shredded cheese (you can use any kind…I buy pre-shredded cheddar cheese to save time)

Mix it all together in a large bowl, then divide the mixture evenly among all your mushrooms. The mushrooms should be overflowing a little bit and then you will top them with more cheese before baking for 20 minutes at 350 F. You want a lower oven temperature to ensure the mushrooms don't overcook and spill out the stuffing, contrary to other recipes I've seen.

Stuffed Portobello Mushrooms

Stuffing substitutions

Though I'm biased and believe this is truly the BEST stuffed portobello mushroom recipe, you should know that it's pretty versatile! You can add pretty much any veggie or protein to the stuffing.

Here are some other ideas to swap in:

  • Crumbled cooked sausage
  • Bacon
  • Cooked ground beef
  • Little broccoli florets
  • Sliced cherry tomatoes
  • Chopped up zucchini
  • Other types of fresh herbs, such as basil

I would recommend keeping the breadcrumbs, cheese and eggs just to ensure the same texture of stuffing but even these are technically optional.

Making stuffed mushrooms low carb

As I mentioned earlier, the breadcrumbs are optional so you can definitely leave them out and just add your proteins and veggies to make these mushrooms low carb. I would add a bit of extra meat and cheese as vegetables sometimes add extra water, and this way you'll be getting more protein to keep you feeling full for longer.

Making vegan stuffed portobello mushrooms

You can definitely make these portobellos vegan as well! Just leave out the meat and cheese and add extra veggies. I would recommend adding a third veggie into the mix or you can even add cooked rice or cooked quinoa to make it a more substantial meal.

Stuffed Portobello Mushrooms

Meal prep hacks for this recipe

Here are some ideas to make these portobellos faster and more efficiently:

  • Use rotisserie chicken instead of cooking chicken fresh
  • Cook and shred chicken one or two days in advance
  • Use frozen shredded chicken
  • Use leftover chicken breast from other meals (I meal prep chicken based on this baked chicken recipe)
  • Chop your red peppers and red onions ahead of time
  • Use pre-shredded cheese to cut down on prep time

Can you make stuffed mushrooms ahead of time?

Though these mushrooms reheat really well, I wouldn't recommend making them ahead of time – the taste will be great but they just won't look as appetizing if serving them to guests. What you can do, however, is make the stuffing up to 2 or 3 days in advance. You can also scrape the mushrooms out up to 1 or 2 days in advance so you do have flexibility in prepping.

Are these an appetizer or main dish?

In all honesty, I recommend these mushrooms be eaten as a full meal and not an appetizer, mainly because these mushrooms are too big to be eaten with your hands and they are very filling considering how much chicken they contain.

They do make a great main dish because they have protein, carbs and veggies all in one. All you need is a side salad and you've got a full meal. For that reason you can definitely serve them to guests, I just recommend you do so as a main.

Stuffed Portobello Mushrooms

Reheating stuffed mushrooms

If you've made these for dinner and are looking to reheat as another meal, you can store them up to 3 days in the fridge and microwave on high for 2-3 minutes. I do recommend stirring the stuffing gently mid-way through the reheating time just to ensure even heating – when the mushrooms are this filled up with stuffing the center will take a bit longer to reheat.

Can you freeze stuffed portobello mushroom caps?

Yes, you can freeze them! Store cooked stuffed mushroom caps in an airtight container in the refrigerator for up to three days. If you won’t be using them up within that time, then it’s better to freeze them instead.

First, allow the cooked mushrooms to cool completely. Once they're cool, place the stuffed mushrooms in a single layer on a baking sheet and transfer them into your freezer. Once the mushrooms have frozen, transfer them to airtight containers or heavy-duty freezer bags.

Cooked stuffed portobellow mushroom caps can be kept in the freezer for up to six months, but may start to lose their texture slightly after two months.

Stuffed Portobello Mushrooms

How do you store portobello mushrooms?

Mushrooms should be stored in the refrigerator as soon as possible after you bring them home from the market. You want them to be as firm as possible for this recipe otherwise the mushrooms will fall apart from the pressure of the stuffing.

There are several ways to store fresh mushrooms. Any of these methods should keep the mushrooms fresh for about one week:

  • in their original packaging
  • in paper bags
  • wrapped in paper towels
  • in a resealable plastic bag – If you choose this method, leave the bag partly open to allow moisture to escape.

Since mushrooms are mainly water (about 80%), they don't freeze well. What usually happens is that they go soft and become slightly mushy when frozen. Oddly though, after mushrooms are cooked, they freeze pretty well!

Stuffed Portobello Mushrooms

How do you choose good portobello mushrooms?

Here are a few tips to help you pick out the best mushrooms:

  • Buy loose. Opt for buying loose mushrooms rather than packaged ones so that you can inspect each mushroom.
  • Visual inspection. Choose mushrooms that have whole, intact caps that feel very firm. The caps should have a smooth appearance, with minimal discoloration or dry patches.
  • Pick it up. The mushroom should look plump and feel firm. Avoid any mushrooms that feel moist or slimy, or too soft.
  • Check the gills. Flip the portobello over and look at the gills (the light, feathery “ribs” under the cap). The gills should be dry and clean.

Stuffed Portobello Mushrooms

Do you wash portobello mushroom caps before cooking them?

Before you make this recipe, you should gently brush the mushroom caps to remove any traces of dirt. I use paper towel to do this. Then, give them a quick rinse in cold water and pat them dry with clean paper toweling.

Regardless of the type of mushroom you’re cooking with, it’s always smart to give them a rinse. But wash mushrooms before slicing them. Cut mushrooms absorb a lot more water than uncut mushrooms. Also, to prevent them from becoming slimy, wait to wash mushrooms until just before you are going to use them.

Stuffed Portobello Mushrooms

Looking for more baked stuffed mushrooms?

Try some of my other stuffed portobello mushroom recipes! These different twists on the classic are SO delicious.

  • Easy Pizza Stuffed Portobello Mushrooms
  • Stuffed Portobello Mushrooms Alfredo

Meal prep tools for this recipe

  • Grab some glass meal prep bowls if you plan on turning this 30-Minute Ahi Poke Bowl 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
  • Use these Ziploc bag holders if you're marinating the chicken then freezing it
  • Freeze this recipe in glass microwave-safe bowls up to 3 months
Stuffed portobello mushrooms on a sheet pan lined with parchment paper.

Stuffed Portobello Mushrooms

These Stuffed Portobello Mushrooms are the BEST EVER! With chicken, breadcrumbs, cheese & red pepper, this will become your go-to recipe.
4.72 from 69 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 313kcal
Author: Taylor Stinson

Ingredients

  • 1 tbsp olive oil, divided
  • 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

Instructions

  • Preheat oven to 400 F. Add 1/2 tbsp of olive oil to chicken and season with salt & pepper. Bake for 15 minutes until chicken is just barely cooked through. Let cool then shred or chop into small pieces. Alternatively, cook chicken in a large pot of boiling water for 15 minutes, then shred chicken.
  • While chicken is cooking, de-stem and scrape out the portobellos, reserving inside mushroom gills and disposing of stems. 
  • Add mushroom gills to a large bowl and toss with cooked chicken, red pepper, red onion, egg, breadcrumbs, garlic, salt & pepper, parsley and half the cheese. Change oven temperature to 375 F. 
  • Add filling to mushroom caps then top with remaining cheese. Bake in oven for 18-20 minutes until mushroom caps are cooked through and cheese is melted. Serve and enjoy!

Video

Nutrition

Calories: 313kcal | Carbohydrates: 10g | Protein: 35g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 142mg | Sodium: 380mg | Potassium: 831mg | Fiber: 1g | Sugar: 3g | Vitamin A: 840IU | Vitamin C: 21.4mg | Calcium: 234mg | Iron: 1.5mg
Tried this Recipe? Tag me Today!Mention @GirlonBloor or tag #girlonbloor!

These Stuffed Portobello Mushrooms are the BEST EVER! With chicken, breadcrumbs, cheese & red pepper, this will become your go-to recipe. #stuffedmushrooms #portobellomushrooms  These Stuffed Portobello Mushrooms are the BEST EVER! With chicken, breadcrumbs, cheese & red pepper, this will become your go-to recipe. #stuffedmushrooms #portobellomushrooms

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About Taylor Stinson

Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!

Comments

  1. Conner says

    April 19, 2022 at 19:43

    5 stars
    Not a huge fan of mushrooms myself but my wife absolutely loves them so I decided to give this recipe a try. Huge hit! I made 4 to start with and she had me made another 4 immediately after. I substituted the red pepper for bell pepper since my young daughter can be a bit finicky about spicy food, she loved it too!

    Reply
    • Taylor Stinson says

      April 26, 2022 at 15:15

      I’m so happy I’ve made you a mushroom convert! 😀

      Reply
  2. Linda P says

    March 7, 2022 at 22:43

    HI! I made these for my husband and I this evening, and they were fabulous! However…. we can’t figure out why/how they are 313 calories per serving?

    Reply
    • Taylor Stinson says

      March 8, 2022 at 08:28

      Hi Linda – I’m glad you enjoyed. I’m not sure I’m understanding your question exactly. Each mushroom is 313 calories, which is pretty low for a meal (many meals are 500+ calories). The chicken, cheese and breadcrumbs will likely comprise most of the calorie count as those are starches and proteins.

      Reply
  3. Gio says

    February 25, 2022 at 11:21

    Can the portobellos can be cooked a day before using them

    Reply
    • Taylor Stinson says

      February 25, 2022 at 12:14

      They probably could, yes!

      Reply
  4. Gia says

    February 3, 2022 at 13:43

    5 stars
    These came out so delicious, my boyfriend wants me to make them every week! It was fast and easy to make. Thanks for the great recipe!

    Reply
    • Taylor Stinson says

      February 3, 2022 at 14:43

      I’m so happy you enjoyed 🙂

      Reply
  5. Jarrah says

    January 8, 2022 at 15:42

    5 stars
    These are delicious. I’m on Keto, so I swapped the breadcrumbs for crushed pork crackling. Works a treat!

    Reply
  6. Jarrah says

    January 7, 2022 at 03:15

    Hi. Recipe looks delish. They are about to go in the oven. Can you tell me please if the nutritional value is for 1 mushroom?

    Reply
    • Taylor Stinson says

      January 7, 2022 at 07:06

      Yes it is per mushroom – hope you enjoy!

      Reply
      • Jarrah says

        January 7, 2022 at 19:18

        We absolutely did! Very filling (which is good). Have leftover so having some more for lunch today (yum)

        Reply
        • Taylor Stinson says

          January 10, 2022 at 07:36

          I’m so happy you enjoyed!!

          Reply
  7. Denise says

    July 17, 2021 at 20:02

    Try shrimp instead of chicken to change it up!

    Reply
    • Alicia Slone says

      December 28, 2021 at 02:17

      Wonderful idea to try shrimp. I went one better and added crab and shrimp. This meal has almost.become a weekly staple.

      Reply
  8. Alicia says

    July 15, 2021 at 00:00

    5 stars
    I loved it. I live alone so was very easy to make for one. I was out of chicken so I used a pkg of shredded chicken and added creole seasoning for a little kick. Along with cpl slices of bacon. I switched out the cheese. Using pepper jack in the mix then topped with chedder. Was absolutely delish! So many things could use with this. Thanks for making for first try at cooking portobellos a success.

    Reply
    • Taylor Stinson says

      July 20, 2021 at 09:41

      I’m so happy you enjoyed these and put your own spin on them! The bacon sounds delicious!!! 🙂

      Reply
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Taylor Stinson

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I'm Taylor Stinson, a busy city girl living in downtown Toronto. Looking to switch up your weekly meal prep routine? I've got you covered with healthy recipes and meal planning resources. Join 1.5 million other monthly readers and dive in! MORE ABOUT ME..

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