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.
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
- Sausage and mushroom stuffing
- Pizza stuffing
- Sausage and kale stuffing
- Taco stuffing
- Philly cheesesteak stuffing
- Vegetarian Tex Mex stuffing
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
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.
Best Stuffed Portobello Mushrooms Recipe
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
Instructions
- Preheat oven to 400 F. Add 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
Notes
Nutrition
Comments & Reviews
Tara says
Last night my partner & I had the stuffed mushrooms!!!! OMG!!!🤯🤯🤯 I can’t believe I hadn’t tried these sooner! Absolutely delicious & this will be in our most favourite recipes by far!!! Thank you so much. I didn’t have parsley & chose not to do breadcrumbs to keep it low carb. A funny thing happened, the package or Portobello mushrooms 🍄 2 were quite huge & one was small. So I ended up with extra filling…I suppose it can be stuffed into a pepper or an avocado.
Jessica Young says
This is now one of my favorite recipes!!! I’ve shared/sent it to a couple people as well!
Taylor Stinson says
I’m so happy they’ve become a favourite of yours as well! Thank you so much for the support 🙂
Susan Woods says
These were delicious! I didn’t have time to defrost the chicken so I subbed in mini grass fed beef meatballs and it worked well! Next time I’ll try the chicken.
Taylor Stinson says
I’m so happy you enjoyed! Great idea for a substitute!
Renee Baranek says
It would have been helpful if you had posted the measurements of all of the ingredients.
Taylor Stinson says
They are there in the recipe card. There is a jump to recipe button at the top of the page.
Jessica Y. says
I mean my 1st most honest reaction to tasting this was “WOW HEAVEN’S HAVING A DANCE PARTY IN MY MOUTH!” LOL It’s absolutely amazing!
Taylor Stinson says
What an amazing review, thank you!! So glad you enjoyed 🙂
Kevin says
Where do you use the other half of the olive oil?
Taylor Stinson says
That is an error, you use the whole tbsp on the chicken. Sorry for the confusion!