Stuffed Portobello Mushrooms
These Stuffed Portobello Mushrooms are the BEST EVER! With chicken, breadcrumbs, cheese & red pepper, this will become your go-to recipe.
Servings: 4 servings
- 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