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!
Skip the Ads and Get Right to the Recipes!
- ZERO ADS on over 600 recipes!
- Weekly Meal Plans, Grocery & Prep Lists
- Bonus eBooks
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.
Wanna Learn How To Meal Prep?
My meal planning service, Dinner Prep Pro, removes the guesswork and helps you get dinner on the table in 15-20 minutes each night. My meal prep checklists only take 1 hour each week!
Stuffed Mushrooms Alfredo
Ingredients
- 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
Instructions
- 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!
Nutrition
Join The Girl on Bloor Premium!
- ZERO ADS!
- Weekly Meal Prep Checklists
- Bonus eBooks
Comments & Reviews
Meg | Meg is Well says
I love how you’ve made this a whole meal! Those are my favorite types of recipes, and stuffed portobellos are amazing. Planning my meals is huge and it’s something I’ve had to practice but it definitely helps with my overall health and happiness. But on days where life just happens (you accidentally forget to say nonfat milk at the coffee shop or you are out and about and have to just eat what’s available) I still have a tendency to throw my hands up and say “well it’s blown anyways, so I might as well totally splurge” which I really need to stop doing. Good luck with all your goals-I’m sure you’ll accomplish them!
Diana says
I love stuffed mushrooms, and I’m also a fan of chicken alfredo. Such a wonderful idea that you combined both into one!
Platter Talk says
Portobello mushrooms are some of my favorite veggies. This is a very nice, light meal using them. Thanks for the great idea.
Willow | Will Cook For Friends says
You seriously just said everything I’m thinking about the new year! I have had a similar experience with my weight fluctuating, and I’m trying to take the whole eating healthier thing seriously this time around. (I’m actually pushing myself by planning a 31 Days Of Healthy Recipes for my blog in January, which means tons of recipe development in December, which means tons of healthy food — yay!)
These stuffed portobellos are seriously blowing my mind — I mean, I’ve seen stuffed mushrooms, I’ve seen chicken alfredo, but combining them? Never would have occurred to me, and TOTALLY GENIUS. Having one of those “I wish I had thought of that” moments, and also, “I wish I had a big plate full right now” moments, haha!
Oh, and PS, thank you for the Netflix recommendation! I’m between shows right now and was looking for something good to watch. 🙂
Nicola @ Happy Healthy Motivated says
When I read the title I didn’t think I’d be interested in the dish. But after I saw your stunning, colourful photos, I want to make these right now! They look like they’d be perfect dinner party food.
Natasha says
These look wonderful! I’ve been getting more and more into low carb eating. It helps me feel more full. I lost over 30 pounds in the past year and a bit, and I have more to go still before I reach my target weight. I know what you mean about getting in that weird cycle of starting to think about food differently, and being paranoid you’ll gain it all back. I look at it as a lifestyle change… like there’s no going back for me. I lost the weight pretty gradually, and there’s more to go, but I hate that feeling you get when you reach a plateau or have a few days of unhealthy eating, and then it’s like “oh no, am I getting back into old habits?!”. I just get right back on that wagon again vs. giving up like I used to. I think you’re right… planning is the key to making it stick. I’m always trying to get better at organizing my blog, my meals, my life in general. It’s hard with a full-time job in the mix. I can totally relate to this post haha. I’m not making New Year’s resolutions per se, but I am definitely looking forward to 2017 as a fresh start.
Cathleen @ A Taste of Madness says
I always make the goal of working out and eating better for New Years, but somehow it never pans out. I have a gym membership that I don’t use (oops), and I am always baking. Luckily I never gain weight (knock on wood), but I just feel unhealthy. Like, getting winded walking upstairs (yeah, I’m pathetic :p)
These look amazing. Like individual pizzas but healthier 🙂