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
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.
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