These are the BEST EVER Stuffed Portobello Mushrooms! They’re super flavourful and packed with chicken, breadcrumbs, cheese and red pepper.
Ingredients and substitutions
- Olive oil – or another neutral cooking oil of your choice like canola or avocado oil.
- Portobello mushrooms – cremini mushrooms can be stuffed but they’re a lot smaller, so you’ll be getting bite-sized mushrooms instead of a meal-sized option.
- Chicken breasts – you could also use leftover cooked chicken or rotisserie chicken.
- Red pepper – swap out for another bell pepper colour of your choice.
- Red onion – white or yellow onion can be used but will have a milder flavour.
- Egg – feel free to leave this out if you don’t have any on hand.
- Breadcrumbs – panko would also work.
- Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
- Salt & pepper – to taste.
- Fresh parsley – if you don’t have any fresh parsley, dried parsley can be used instead.
- Cheddar cheese – use any kind of cheese of your choice here.
Skip the Ads and Get Right to the Recipes!
- ZERO ADS on over 600 recipes!
- Weekly Meal Plans, Grocery & Prep Lists
- Bonus eBooks
How to make stuffed portobello mushrooms
- Cook the chicken.
- Scrape out the mushrooms.
- Make the stuffing mixture.
- Stuff the mushrooms.
- Bake for 18-20 minutes.
- Serve and enjoy!
More stuffing ideas
Though I'm biased and believe this is truly one of the BEST stuffed portobello mushroom recipes, you should know that it's pretty versatile! You can add pretty much any veggie or protein to the stuffing.
Here are some other ideas for your stuffed portobello mushrooms:
- Crumbled cooked sausage
- Bacon
- Cooked ground beef
- Little broccoli florets
- Sliced cherry tomatoes
- Chopped up zucchini
- Other types of fresh herbs, such as basil
I would recommend keeping the breadcrumbs, cheese and eggs just to ensure the same texture of stuffing but even these are technically optional.
Frequently Asked Questions
You'll want to very gently scrape out the mushroom gills and reserve them for the mushroom stuffing. Gently cut the stem, then start to scrape out the gills with a spoon. Try to be as gentle as possible because you can crack the mushroom cap and you don't want that to happen or the stuffing will spill out. Leave about 1/4 to 1/2 an inch of portobello cap so that you have ample room to stuff the mushroom but the mushroom isn't so thin that it will collapse. Once you have your mushrooms scooped out, you're good to start work on the stuffing.
For this stuffed portobello mushroom recipe, you’ll need to cook the mushrooms for 18 to 20 minutes at 350° Fahrenheit. If you want to cut down on prep time, I’d suggest scraping out the mushrooms and making the stuffing a couple days in advance. Some recipes have you cooking them at a higher temperature, but you don’t want them to overcook and have the stuffing spill out, so keep the oven temperature low.
I like keeping things simple by serving my stuffed portobello mushrooms with a nice side salad or on your own. You can also serve them with steamed veggies or roasted asparagus!
The breadcrumbs are optional so you can definitely leave them out and just add your proteins and veggies to make these stuffed portobello mushrooms low carb. I would add a bit of extra meat and cheese if you’re adding in more veggies. If you want to make this recipe vegan, just leave out the meat and cheese – you could even add some cooked rice or quinoa to make it a more substantial meal.
Storing and reheating
If you've made these stuffed portobello mushrooms for dinner and have leftovers, they can be stored in the fridge for up to 3 days. When you’re ready to enjoy, microwave them on high for 2 to 3 minutes. I recommend stirring the stuffing gently mid-way through the reheating time just to ensure even heating of the stuffing in the centre.
Can you freeze stuffed portobello mushrooms?
This stuffed portobello mushroom recipe is definitely freezer-friendly! Once the mushrooms have completely cooled, flash freeze them in a single layer on a baking sheet then transfer them to airtight containers or heavy-duty freezer bags. They’ll last in the fridge for up to 6 months, but may start to lose their texture slightly after 2 months. Let them defrost in the fridge overnight then reheat as normal.
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!
More delicious mushroom recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this recipe into your weekly lunches.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- Get a meat thermometer to make sure your chicken is cooked through.
- Freeze this recipe in glass microwave-safe bowls up to 3 months
The BEST EVER Stuffed Portobello Mushrooms
Ingredients
- 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
Instructions
- 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!
Video
Notes
Nutrition
Join The Girl on Bloor Premium!
- ZERO ADS!
- Weekly Meal Prep Checklists
- Bonus eBooks
Comments & Reviews
Carla says
The serving size is 4. Are the nutrition facts per serving or per all 4 servings ? Do you mean the red pepper to be a red bell pepper or a spicy pepper ?
Taylor Stinson says
The nutrition facts are per serving and the red pepper is a red bell pepper.
Michelle says
Absolutely yum! Did not use egg, on,y the cheese I order to bing ingredients. I drizzled a very small amount of evoo on each mushroom prior to adding the cheese topping. Was excellent!
Taylor Stinson says
I’m so happy you enjoyed 🙂
Conner says
Not a huge fan of mushrooms myself but my wife absolutely loves them so I decided to give this recipe a try. Huge hit! I made 4 to start with and she had me made another 4 immediately after. I substituted the red pepper for bell pepper since my young daughter can be a bit finicky about spicy food, she loved it too!
Taylor Stinson says
I’m so happy I’ve made you a mushroom convert! 😀
Linda P says
HI! I made these for my husband and I this evening, and they were fabulous! However…. we can’t figure out why/how they are 313 calories per serving?
Taylor Stinson says
Hi Linda – I’m glad you enjoyed. I’m not sure I’m understanding your question exactly. Each mushroom is 313 calories, which is pretty low for a meal (many meals are 500+ calories). The chicken, cheese and breadcrumbs will likely comprise most of the calorie count as those are starches and proteins.
Gio says
Can the portobellos can be cooked a day before using them
Taylor Stinson says
They probably could, yes!
Gia says
These came out so delicious, my boyfriend wants me to make them every week! It was fast and easy to make. Thanks for the great recipe!
Taylor Stinson says
I’m so happy you enjoyed 🙂
Jarrah says
These are delicious. I’m on Keto, so I swapped the breadcrumbs for crushed pork crackling. Works a treat!
Jarrah says
Hi. Recipe looks delish. They are about to go in the oven. Can you tell me please if the nutritional value is for 1 mushroom?
Taylor Stinson says
Yes it is per mushroom – hope you enjoy!
Jarrah says
We absolutely did! Very filling (which is good). Have leftover so having some more for lunch today (yum)
Taylor Stinson says
I’m so happy you enjoyed!!
Denise says
Try shrimp instead of chicken to change it up!
Alicia Slone says
Wonderful idea to try shrimp. I went one better and added crab and shrimp. This meal has almost.become a weekly staple.
Alicia says
I loved it. I live alone so was very easy to make for one. I was out of chicken so I used a pkg of shredded chicken and added creole seasoning for a little kick. Along with cpl slices of bacon. I switched out the cheese. Using pepper jack in the mix then topped with chedder. Was absolutely delish! So many things could use with this. Thanks for making for first try at cooking portobellos a success.
Taylor Stinson says
I’m so happy you enjoyed these and put your own spin on them! The bacon sounds delicious!!! 🙂