These are the BEST EVER Stuffed Portobello Mushrooms! They’re super flavourful and packed with chicken, breadcrumbs, cheese and red pepper.
Ingredients and substitutions
- Olive oil – or another neutral cooking oil of your choice like canola or avocado oil.
- Portobello mushrooms – cremini mushrooms can be stuffed but they’re a lot smaller, so you’ll be getting bite-sized mushrooms instead of a meal-sized option.
- Chicken breasts – you could also use leftover cooked chicken or rotisserie chicken.
- Red pepper – swap out for another bell pepper colour of your choice.
- Red onion – white or yellow onion can be used but will have a milder flavour.
- Egg – feel free to leave this out if you don’t have any on hand.
- Breadcrumbs – panko would also work.
- Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
- Salt & pepper – to taste.
- Fresh parsley – if you don’t have any fresh parsley, dried parsley can be used instead.
- Cheddar cheese – use any kind of cheese of your choice here.
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How to make stuffed portobello mushrooms
- Cook the chicken.
- Scrape out the mushrooms.
- Make the stuffing mixture.
- Stuff the mushrooms.
- Bake for 18-20 minutes.
- Serve and enjoy!
More stuffing ideas
Though I'm biased and believe this is truly one of the BEST stuffed portobello mushroom recipes, 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 for your stuffed portobello mushrooms:
- 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.
Frequently Asked Questions
You'll want to very gently scrape out the mushroom gills and reserve them for the mushroom stuffing. Gently cut the stem, 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.
For this stuffed portobello mushroom recipe, you’ll need to cook the mushrooms for 18 to 20 minutes at 350° Fahrenheit. If you want to cut down on prep time, I’d suggest scraping out the mushrooms and making the stuffing a couple days in advance. Some recipes have you cooking them at a higher temperature, but you don’t want them to overcook and have the stuffing spill out, so keep the oven temperature low.
I like keeping things simple by serving my stuffed portobello mushrooms with a nice side salad or on your own. You can also serve them with steamed veggies or roasted asparagus!
The breadcrumbs are optional so you can definitely leave them out and just add your proteins and veggies to make these stuffed portobello mushrooms low carb. I would add a bit of extra meat and cheese if you’re adding in more veggies. If you want to make this recipe vegan, just leave out the meat and cheese – you could even add some cooked rice or quinoa to make it a more substantial meal.
Storing and reheating
If you've made these stuffed portobello mushrooms for dinner and have leftovers, they can be stored in the fridge for up to 3 days. When you’re ready to enjoy, microwave them on high for 2 to 3 minutes. I recommend stirring the stuffing gently mid-way through the reheating time just to ensure even heating of the stuffing in the centre.
Can you freeze stuffed portobello mushrooms?
This stuffed portobello mushroom recipe is definitely freezer-friendly! Once the mushrooms have completely cooled, flash freeze them in a single layer on a baking sheet then transfer them to airtight containers or heavy-duty freezer bags. They’ll last in the fridge for up to 6 months, but may start to lose their texture slightly after 2 months. Let them defrost in the fridge overnight then reheat as normal.
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More delicious mushroom recipes
Meal prep tools for this recipe
- 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.
- Freeze this recipe in glass microwave-safe bowls up to 3 months
The BEST EVER Stuffed Portobello Mushrooms
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
Notes
Nutrition
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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 🙂