These Stuffed Portobello Mushrooms Alfredo with chicken are a low-carb, gluten-free twist on everyone's favourite pasta dish!
How to make this recipe
- In a small oven-safe dish, coat chicken in olive oil and season with salt and pepper. Bake the chicken until it is cooked through.
- While the chicken is cooking prepare the veggies. Wash mushrooms and scoop out mushroom pulp, then mix with other veggies in a large bowl and fill mushroom caps back up with veggies. Place in oven on a parchment-lined baking sheet and cook.
- Meanwhile, in a small sauce, melt butter over med-high heat. Add garlic and saute until fragrant. Once you've sauted the garlic then you will add flour, stirring frequently to remove lumps. Add cream and milk, whisking to prevent any lumps. Finally, add cheese stirring well and cooking until sauce has thickened.
- At this time, take the chicken and mushrooms out of the oven. Pour alfredo sauce over veggie mixture in mushrooms, then top with chicken. Serve and enjoy!
Ingredients and substitutions
- Portobello mushrooms – portobello mushrooms offer a larger portion but you can stuff cremini mushrooms if you’re looking for a bite sized option.
- Olive oil – any neutral oil like sunflower oil, avocado oil or peanut oil will work in place of olive oil.
- Chicken breast – you can use chicken thighs for a juicier cut of meat.
- Zucchini – feel free to replace zucchini with another vegetable of choice. For a similar taste use eggplant, yellow squash or cucumber.
- Red onion – you can use yellow onion, white onion or shallots in place of red onion.
- Yellow bell pepper – if you don’t have a yellow bell pepper on hand feel free to use another bell pepper colour of your choice.
- Sun-dried tomatoes – semi dried tomatoes or roasted red peppers are equal substitutes for sun-dried tomatoes.
- Butter – margarine or vegetable oil can be also be used in place of butter.
- Garlic – fresh or jarred minced garlic can be used in this recipe.
- Flour – cornstarch can also be used to thicken the sauce.
- Cream – a combination of milk and butter can be used as a substitute for cream.
- Milk – use a dairy or nondairy milk of your choice.
- Parmesan cheese – fresh grated parmesan cheese will work best for this recipe.
How do you make portobello mushrooms not soggy?
Mushrooms have a high water content. This means that when they're being cooked, they release a lot of water, which can cause them to be soggy. To avoid soggy stuffed portobello mushrooms, you will want to make sure not to rinse the mushrooms under the sink. Instead, wipe down the mushrooms with a damp cloth.
When you're ready to cook your mushrooms, the best thing you can do is partially cook the mushrooms, cap-side facing up, prior to stuffing them. This will allow some of the liquid to escape prior to cooking with the stuffing!
Storing and reheating
To store your leftover stuffed mushrooms, you will want to put them in an airtight container. Your leftovers will only last one day in the refrigerator so you will want to make sure to eat them the next day. To extend the life of this dish a little longer, you can store the stuffing and the mushroom caps separately and prepare them when you're ready to serve them. This technique will let your dish last in the fridge for up to three days.
When you're ready to enjoy your stuffed mushrooms, heat them in a microwave-safe container for one minute or on a pan in the oven for 5-10 minutes at 325 degrees.
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Stuffed Mushrooms Alfredo
- 4 large portobello mushrooms
- 1 tbsp olive oil
- 1 lb chicken breasts
- 1/2 zucchini cubed
- 1/2 small red onion diced
- 1/2 yellow pepper diced
- 2 tbsp julienned sundried tomatoes
- 1 tbsp butter
- 1 clove garlic minced
- 1 tbsp flour
- 2 tbsp cream
- 3/4 cup milk
- 3/4 cup fresh grated parmesan cheese
- Preheat oven to 400 F. In a small oven-safe dish, coat chicken in olive oil and season with salt and pepper. Bake for 20 min or until chicken is cooked through.
- Prepare veggies. Wash mushrooms and scoop out mushroom pulp, then mix with other veggies in a large bowl and fill mushroom caps back up with veggies. Place in oven on a parchment-lined baking sheet and cook for 12-15 minutes until mushrooms are cooked.
- Meanwhile, in a small sauce, melt butter over med-high heat. Add garlic, and saute for 30 seconds. Add flour, stirring to remove lumps. Add cream and milk, whisking to prevent lumps. Finally, add cheese stirring well and cooking for 1-2 minutes until sauce has thickened.
- Chicken and mushrooms should both be coming out of the oven around this time. Pour alfredo sauce over veggie mixture in mushrooms, then top with chicken and serve!