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.
Chicken – Rotisserie chicken or leftover chicken is a great timesaver for this recipe. I prep large batches of shredded chicken for meal prep.
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.
Prepping Portobellos
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.
More Ways to Use Mushrooms
Did you make these Stuffed Portobello Mushrooms? Be sure to leave a rating and a comment below!
Stuffed Portobello Mushrooms
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
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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Chicken, Dinner, Entree
Cuisine American© 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.
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!