These Stuffed Portobello Mushrooms are the BEST EVER! With chicken, breadcrumbs, cheese & red pepper, this will become your go-to recipe.
Step 1 Preheat oven to 400 F. Add 1/2 tbsp of olive oil to chicken and season with salt & pepper.
Step 2 Bake for 15 minutes until chicken is just barely cooked through. Let cool then shred or chop into small pieces.
Step 3 While chicken is cooking in the oven, de-stem and scrape out the portobellos, reserving inside mushroom gills and disposing of stems.
Step 4 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 350 F.
Step 5 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!
Storing and Reheating If you've made these for dinner and are looking to reheat as another meal, you can store them up to 3 days in the fridge and microwave on high for 2-3 minutes. I do recommend stirring the stuffing gently mid-way through the reheating time just to ensure even heating – when the mushrooms are this filled up with stuffing the center will take a bit longer to reheat.
Freezing this Recipe First, allow the cooked mushrooms to cool completely. Once they're cool, place the stuffed mushrooms in a single layer on a baking sheet and transfer them into your freezer. Once the mushrooms have frozen, transfer them to airtight containers or heavy-duty freezer bags. Cooked stuffed portobellow mushroom caps can be kept in the freezer for up to six months, but may start to lose their texture slightly after two months.