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+ servings
Stuffed portobello mushrooms on a sheet pan lined with parchment paper.
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4.72 from 69 votes

Stuffed Portobello Mushrooms

These Stuffed Portobello Mushrooms are the BEST EVER! With chicken, breadcrumbs, cheese & red pepper, this will become your go-to recipe.
Prep Time15 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 313kcal


  • 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


  • 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!



Calories: 313kcal | Carbohydrates: 10g | Protein: 35g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 142mg | Sodium: 380mg | Potassium: 831mg | Fiber: 1g | Sugar: 3g | Vitamin A: 840IU | Vitamin C: 21.4mg | Calcium: 234mg | Iron: 1.5mg