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Stuffed portobello mushrooms on a sheet pan lined with parchment paper.
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4.78 from 90 votes

The BEST EVER Stuffed Portobello Mushrooms

These are the BEST EVER Stuffed Portobello Mushrooms! They’re super flavourful and packed with chicken, breadcrumbs, cheese and red pepper.
Prep Time15 minutes
Cook Time30 minutes
Total Time40 minutes
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!



Choose mushrooms that have whole, intact caps that feel very firm. They should have a smooth appearance with minimal discoloration or dry patches with clean gills.
Store fresh portobello mushrooms in their original packaging, paper bags, paper towels or resealable plastic bags.
Cut down on prep time by cooking and shredding your chicken in advance.
Store the leftovers in the fridge for up to 3 days. Reheat in the microwave for 2-3 minutes.
Flash-freeze the mushrooms then freeze for 2-6 minutes. Defrost in the fridge then reheat as normal.


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