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 going to 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.
Stuff the mushroom caps with the filling, then bake in the oven.
Recipe tips
Here are my top tips for making these stuffed mushrooms, and some ideas for how to switch things up:
- 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.
Try one of these flavour-packed variations to keep dinner exciting every time:
Frequently asked questions
Do I need to scrape out the gills?
Yes, you’ll need to scrape out the mushroom 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.
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.
What to serve with this dish
These mushrooms are pretty rich and hearty, so pairing them with lighter sides is the perfect way to round out dinner. Here are some delicious pairings:
- Fries like Healthy Air Fryer Sweet Potato Fries or Crispy Green Bean Fries
- Light salads like The Best Kale Salad on the Internet, The BEST Arugula Salad or Shaved Brussels Sprout Salad
How to store and reheat
Store: Keep cooked mushrooms in an airtight container in the fridge for up to 3 days.
Reheat: Warm in the oven at 350°F for 10–15 minutes or until heated through.
Freezing and reheat from frozen: Flash freeze on a baking sheet, then freeze for 2 months. Thaw in the fridge overnight before 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
Tracy says
This looks delish and I can’t wait to make them this week. Do you know if you can grill them on the BBQ? if so, how and how long?
Taylor Stinson says
Hi Tracy, thank you! I don’t think they would work super well on the BBQ, I would worry about them falling apart. Maybe if you wrapped each one in foil that might work, but I haven’t tried it myself.
Samantha says
Sooo excited to add this recipe to my most loved dishes! My entire family LOVED these. I’m also going to make extra stuffing and see how stuffing potatoes with stuffing mix turns out. Because I had leftover stuffing and it was sooo good all on its own too. I think there must be many uses for the stuffing mix!
Taylor Stinson says
I’m so happy you loved them, Samantha, that makes me so happy!! They’re a favourite for me too and I’ve been making them for many years. The filling would be great in potatoes!
Erica Young says
Delicious!!!!!!
E Byerly says
Thank you for telling how you clean them. That was be big help.
I wasn’t sure how to do it. I’m going to try it now.
Taylor Stinson says
Happy to help! Hope you enjoy 🙂
Sue says
I made these 3 times. Once exactly as written and the other two times I substituted other veggies for the chicken and shallot for the onion. Yam and spinach were the veggies I used. All were delicious. This is a keeper. Thank you for the recipe.
Taylor Stinson says
I’m so glad you love them as much as I do, Sue 🙂 I just made them the other night coincidentally! Thanks for sharing your substitution ideas!
Teresa says
I loved this soooo much! Followed the recipe exactly and I wouldn’t change a thing. Next time I’ll use a food processor for the onions as I got a little lazy so they were a bit crunchy in the mix. Love how filling and healthy this is – paired with a pre-made chopped salad. Def adding this to my weekly rotation! THANK YOU!
Taylor Stinson says
I’m so happy you like this recipe as much as I do, Teresa 🙂 It’s one of the first recipes I started making when I moved away from home so it’s got a lot of memories! Happy it’s going into your regular rotation too.
Mike Stewart says
This was awesome. The standout was the chicken which was infused with the juice and taste of the mushrooms and became extremely tender, like slow cooker chicken thighs. Everything just went together very well.
Chrissie says
Super easy recipe, I substituted chopped bacon as I didn’t have chicken….black pepper, grated cheddar and Parmesan for a little extra flavour…..cooked for your recommend 20 mins…Delicious!! 💝
Taylor Stinson says
I’m so happy you enjoyed, Chrissie!! 🙂
Diana says
Easy to make and the absolute best stuffed portobello mushroom I have ever had. Definitely a 5 star dish.
Taylor Stinson says
I’m so happy you enjoyed Diana!!! 🙂
Jessica says
Hi!
This looks so delicious! I recently went vegterian for health reasons. So what would be a good substitute for the chicken in this recipe?
Thanks!
Taylor Stinson says
Hey Jessica! You can sub in cooked lentils and/or cooked quinoa for the chicken 🙂