Simple and savory, this stuffed portobello mushroom recipe is a favorite.
Portobello mushrooms are stuffed with a creamy chicken and spinach filling, topped with cheese and baked until golden.
Serve it up for a quick dinner, and enjoy the compliments on this easy, delightful dish!
Savory Stuffed Portobello Mushrooms
- Mushroom caps are earthy and meaty and perfect for filling.
- Serve these stuffed mushrooms as an easy weeknight dinner.
- This fancy entree can be put together so quickly. Add a tossed salad and dinner is served!
- For a keto-friendly dinner, stuffed mushrooms check all the boxes.
Ingredients and Variations
Mushrooms – Look for large, unbroken portobellos with deep caps. Regular button or baby bellas (creminis) can be used if portobellos aren’t available or for appetizers.
Filling – Cream cheese and sour cream are the perfect base for stuffed portobellos! Stir in Italian seasoning if you’d like. Use leftover filling to make appetizer stuffed mushrooms. Cheese adds to the creaminess of this filling.
Vegetables – Onions, bell peppers, and spinach add color and flavor.
VARIATIONS: Use ground beef or sausage, crab or shrimp, even cooked bacon pieces in place of chicken. Make a meatless Monday vegetarian dish by switching out the chicken for diced artichokes, brown rice, or black beans.
Mushrooms are porous so it’s best to clean them by wiping away any debris with a clean paper towel. If they’re really dirty, be sure it’s a very quick rinse.
Use a spoon to scrape off the gills and then roast them cap side down in the oven per recipe below.
How to Make Stuffed Portobello Mushrooms
- Prep portobellos as directed in recipe below.
- Chop mushroom stems & saute them with the other veggies. Mix the creamy filling and add in the veggies.
- Scoop chicken filling evenly into mushroom caps and top with remaining mozzarella cheese.
- Bake until heated through & the cheese is browned and bubbly. Garnish with fresh herbs, if desired.
Storing Stuffed Mushrooms
- Assemble stuffed mushrooms the day before and keep them covered in the refrigerator until ready to bake. Or cook, cool, and reheat in the microwave or oven.
- Freeze stuffed portobellos and cover with plastic wrap on a baking sheet. Transfer them to a zippered bag once frozen and then thaw them in the refrigerator before cooking or reheating.
Did you make these Stuffed Portobello Mushrooms? Be sure to leave a rating and a comment below!
Stuffed Portobello Mushrooms
- 4 portobello mushrooms
- 2 tablespoons olive oil
- ½ yellow onion finely diced
- 2 cloves garlic minced
- ¼ cup red bell pepper finely diced
- 4 ounces cream cheese softened
- ¼ cup sour cream
- 2 cups chopped cooked chicken or 14 oz diced artichokes
- 5 ounces frozen chopped spinach thawed and squeezed dry
- 1 cup mozzarella cheese shredded, divided
- ½ cup fresh shredded parmesan cheese
- ½ teaspoon pepper or to taste
- ¼ teaspoon salt or to taste
- Preheat oven to 425°F. Grease a rimmed baking sheet.
- Prepare the portobello mushrooms by removing the stems and scraping out the gills on the underside. Discard the gills.
- Brush both sides of the mushrooms with 2 tablespoons of olive oil and place them cap-side down on the prepared baking sheet. Roast for 10 minutes.
- Meanwhile, finely chop the mushroom stems. In a non-stick skillet, heat 1 teaspoon of olive oil over medium heat. Add the onion, garlic, mushroom stems, and red bell pepper. Cook until tender, approximately 5 minutes.
- In a medium bowl combine cream cheese and sour cream with a hand mixer until fluffy. Fold in the cooked onion mixture, chicken (or diced artichokes), spinach, ½ cup mozzarella cheese, and parmesan cheese. Season with salt and pepper.
- Flip the mushrooms over and fill with the chicken mixture. Top with the remaining ½ cup of mozzarella cheese.
- Bake for 12-16 minutes or until heated through and the cheese is browned.
Depending on the size of the mushrooms, you may have extra filling. It can be added to smaller mushrooms or even bell peppers.
Roasting the mushrooms first removes excess liquid. Ensure to squeeze out the excess moisture from the thawed frozen spinach to avoid a watery filling.
Feel free to garnish the mushrooms with fresh herbs, such as chopped parsley or basil, before serving for added flavor and visual appeal. Store leftovers in the fridge in a covered container for up to 4 days. Reheat in the oven until heated through.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.