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
Carla says
The serving size is 4. Are the nutrition facts per serving or per all 4 servings ? Do you mean the red pepper to be a red bell pepper or a spicy pepper ?
Taylor Stinson says
The nutrition facts are per serving and the red pepper is a red bell pepper.
Michelle says
Absolutely yum! Did not use egg, on,y the cheese I order to bing ingredients. I drizzled a very small amount of evoo on each mushroom prior to adding the cheese topping. Was excellent!
Taylor Stinson says
I’m so happy you enjoyed 🙂
Conner says
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!
Taylor Stinson says
I’m so happy I’ve made you a mushroom convert! 😀
Linda P says
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?
Taylor Stinson says
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.
Gio says
Can the portobellos can be cooked a day before using them
Taylor Stinson says
They probably could, yes!
Gia says
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!
Taylor Stinson says
I’m so happy you enjoyed 🙂
Jarrah says
These are delicious. I’m on Keto, so I swapped the breadcrumbs for crushed pork crackling. Works a treat!
Jarrah says
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?
Taylor Stinson says
Yes it is per mushroom – hope you enjoy!
Jarrah says
We absolutely did! Very filling (which is good). Have leftover so having some more for lunch today (yum)
Taylor Stinson says
I’m so happy you enjoyed!!
Denise says
Try shrimp instead of chicken to change it up!
Alicia Slone says
Wonderful idea to try shrimp. I went one better and added crab and shrimp. This meal has almost.become a weekly staple.
Alicia says
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.
Taylor Stinson says
I’m so happy you enjoyed these and put your own spin on them! The bacon sounds delicious!!! 🙂