Stuffed Portobello Mushrooms are a hearty and flavorful dish filled with a creamy mixture of chicken, spinach, vegetables, and melted cheese.
Roasted until tender and golden, they make a hearty main dish or an impressive side alongside bacon-wrapped pork tenderloin or air fryer chicken breasts for the perfect meal.
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Holly’s Recipe Highlights: Stuffed Portobello Mushrooms
- Flavor: These mushrooms have a rich, savory flavor with creamy cheese, tender chicken, earthy mushrooms, and a hint of garlic and vegetables in every bite.
- Why Make It: This is the ultimate weeknight dinner. It turns leftover chicken into a hearty, cheesy meal with very little prep.
- Prep Note: Be sure to squeeze the spinach very dry before mixing.
- Serving Suggestions: Serve these mushrooms with a green salad, roasted vegetables, or crusty bread to round out the meal.
Cook Time: 50 Mins Servings: 4 Mushrooms Cook Method: Stovetop and Oven
Ingredient Notes
- Portobello Mushrooms: Choose large, firm mushrooms with smooth, dry caps for the best results. Removing the gills creates more room for the filling.
- Cooked Chicken: Rotisserie chicken is a quick and convenient choice, while leftover oven-baked chicken works too. For a vegetarian version, replace the chicken with chopped marinated artichokes for a flavorful alternative.
- Frozen Chopped Spinach: Frozen chopped spinach works best because it blends evenly into the filling and is easy to prepare. Be sure to squeeze out as much moisture as possible to keep the filling thick and creamy.
- Mozzarella Cheese: Mozzarella melts into a gooey, golden topping with a mild, creamy flavor. Monterey Jack, provolone, or an Italian cheese blend are all excellent substitutes.
How to Make Stuffed Portobello Mushrooms
- Prepare the mushrooms, removing a portion of the gills.
- Sauté the mushroom stems, garlic, onions, and red peppers.
- Mix the mushroom filling ingredients in a bowl.
- Fill the mushroom caps, top with cheese, and bake (full recipe below).
Save Them for Later
- Assemble stuffed mushrooms the day before and keep them covered in the refrigerator until ready to bake. Or keep leftovers in an airtight container for up to 4 days.
- 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.
Cozy Stuffed Favorites
Did you enjoy this Stuffed Portobello Mushroom Recipe? Leave a comment and rating below.
Equipment
Ingredients
- 4 portobello mushrooms
- 2 tablespoons olive oil
- ½ yellow onion finely diced
- 2 cloves garlic minced
- ¼ cup finely diced red bell pepper
- 4 ounces cream cheese softened
- ¼ cup sour cream
- 2 cups cooked chopped chicken or 14 oz diced artichokes
- 5 ounces frozen chopped spinach thawed and squeezed dry
- 1 cup shredded mozzarella cheese divided
- ½ cup shredded Parmesan cheese
- ½ teaspoon black pepper or to taste
- ¼ teaspoon salt or to taste
Instructions
- 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.
Notes
You can substitute the cooked chicken with drained and diced marinated artichokes for a vegetarian version or side dish.
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.
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
Calories: 487 | Carbohydrates: 12g | Protein: 26g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 708mg | Potassium: 684mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5295IU | Vitamin C: 16mg | Calcium: 356mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Chicken, Dinner, Entree
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Thank you so much for this amazing recipe!! I made it exactly as stated and used the artichokes. Only question is – can I freeze and thaw/reheat leftovers for another time? If so, how would you reheat/thaw?
SO glad you enjoyed this recipe, Kate. As mentioned in the post you can: “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. I hope that helps!
Must have missed that, apologies. Thank you!
I did this filling with jalapeños as well as mushrooms. Jalapeños don’t need roasting prior to stuffing. Amazing!!!
So glad you enjoyed it, Kay!
Holly. This was so good for dinner. Only thing, my Mushroom cap went flat in the toaster oven before I added the additional goodies. I had even lowered the temp. Any ideas for next time.?
Tomorrow, I am making another mushroom with spinach and a fried egg. Yummy!
That can happen if the mushrooms are smaller or a bit older—they tend to be softer and collapse more easily. If possible, choose larger, firmer caps. I hope that helps!
air fryer time? 375 for 6-8 min for the cap only
fill the caps, return to air fryer for about 20 minutes, checking on it or shaking the tray every 7-8 minutes. Add extra cheese the 3rd time checking.
I did mine 350°F for 5 minutes, filled them and topped with cheese and cooked an additional 8-10 minutes.
I’m not sure if it’s my oven but pre-cooking mushroom caps for 10 min at 425 degrees made them really shrink up leaving not much room to fill. Maybe next time I’ll only cook for 5 minutes at a lower heat. Other than that, these were DELICIOUS
Hi Holly,
Going to make this for tonights dinner. Can fresh spinch be used instead of frozen? Also will be swapping out chicken with a couple of cans of crab meat.
That sounds like a delicious twist on this recipe! To substitute 5oz frozen spinach, you will need about 8oz of fresh spinach – you can find more details here.
Absolutely stellar! My first try at this recipe and it came out like a dish at a high-end restaurant. I added a few dashes of salt to the mixture – and always a little more cheese – and it didn’t come out salty. The flavor is out of this world and it’s super decadent. I baked mine for closer to 25 minutes (I may have overloaded them) and did a quick broil on top. Soooo good.
I’m so glad you loved them Mark – a little more cheese is always a good idea!
Easy and very tasteful dish
My husband and I loved these! We made 6 because we had a 6-pack of portobellos from BJ’s Wholesale, so I look forward to seeing how they reheat for lunches!
I used a can of artichoke hearts to keep them vegetarian and easy. I also don’t know where my hand mixer is at the moment and so I just whisked the cream cheese and sour cream by hand and it worked great!
Trader Joe’s has a spice blend out right now called Aglio Olio and so we sprinkled that on top with a bit of sea salt – divine! We will definitely be making these again.
So glad you loved these, Meredith. I would love to hear how they turn out when you reheat them!
This recipe was easy and a quick weekday dinner. I substituted edamame beans (didn’t have any frozen spinich) and, because my wife doesn’t care for peppers, I simply sprinkled some peper flakes on mine after broiling.
This looks and sounds delicious:). I haven’t stuffed a mushroom in decades (life’s too short etc ;) ), but having received four gorgeous portobellos as a surprise in my weekly veg box, I found your site and recipe :)
I have a question about freezing the stuffed mushrooms: should/can they be frozen at the end of step 6 in the recipe?
And if so, would you cook them from frozen when the time comes to do so, or thaw completely first?
These can be cooled and frozen at the end of step 6. I prefer to thaw in the fridge overnight as frozen mushrooms will release a little bit of liquid. Bake as directed, you may need to add a little bit of extra baking time.
These were absolutely delicious. I made them with marinated artichoke hearts instead of the chicken. These were so good. I made them twice in one week.
That’s a great idea! Thanks for sharing, Barbara.
Hi holy ,I made this recipe this weekend it was very good th@nk you for sharing
I am so happy to hear you loved this recipe Lady Di!
We loved this recipe (stuffed portobello) added a bit of Italian seasoning to the veggies but whole family gave it 2 thumbs up!! Will definitely try more recipes. Thank you.
I am so happy to hear this recipe was a hit Laura! Happy cooking!
This looks and sounds delicious. I am planning on adding this on a weekly basis. I will change it up using the variations mentioned. Quick question is should the protein be cooked before assembling? Always looking for easy low calorie healthy recipes for two. Thanks for the recipe!
I do recommend pre-cooking the protein before assembling for this recipe. I can’t wait to hear how it goes Beverly!