Name: Stuffed Portobello Mushrooms with Chicken, Cheddar, and Veggies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 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, acts as a binder); 1/4 cup breadcrumbs; 2 cloves garlic, minced; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 cup fresh parsley, chopped; 1 cup shredded cheddar cheese, divided

If you’re looking to jazz up your dinner with something that’s both hearty and brimming with flavor, you’re in for a treat! This Stuffed Portobello Mushrooms with Chicken, Cheddar, and Veggies Recipe brings together tender chicken, melty cheddar, and crisp veggies nestled inside meaty portobello mushrooms—comfort and freshness all in one bite-packed dish.

Why You Should Make This Recipe

Perfect Balance of Flavors: The savory chicken mingles beautifully with sharp cheddar and fresh vegetables, creating a harmonious taste.
Easy to Make: With straightforward steps and simple ingredients, this recipe fits perfectly into any weeknight schedule.
Healthy and Satisfying: Using portobello mushrooms as edible bowls adds a boost of nutrients without extra carbs.
Versatile and Customizable: Feel free to swap veggies or add spices to match your mood or pantry!

Four stuffed mushrooms sit on a white marbled surface lined with white parchment paper. Each mushroom is filled with a colorful mixture of finely chopped red onion, red bell pepper, and green herbs, creating a textured, layered look. The top layer is covered with melted pale yellow cheese that has slightly browned spots. The herbs are sprinkled on top, adding a fresh green touch. Some bits of the filling and cheese have spilled over the sides, giving a rustic appearance. photo taken with an iphone --ar 2:3 --v 7 - Stuffed Portobello Mushrooms with Chicken, Cheddar, and Veggies, stuffed portobello mushrooms, chicken stuffed mushrooms, cheesy mushroom boats, healthy stuffed mushrooms, easy mushroom dinner

Ingredients & Substitutions

These ingredients are simple but essential, each adding its own magic to the overall dish. From the juicy chicken to the melted cheddar and the crunchy veggies, every element brings texture, color, and that delicious depth that makes this recipe shine.

Flat lay of four large portobello mushrooms with dark brown caps, two cooked and shredded chicken breasts with a light golden color, bright red diced bell pepper pieces, small chunks of purple red onion, chopped fresh green parsley, two cloves of peeled garlic, a small pile of golden breadcrumbs, and a heap of shredded yellow cheddar cheese, all beautifully arranged in clusters with vibrant colors and textures, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Stuffed Portobello Mushrooms with Chicken, Cheddar, and Veggies, stuffed portobello mushrooms, chicken stuffed mushrooms, cheesy mushroom boats, healthy stuffed mushrooms, easy mushroom dinner

Portobello Mushrooms: They’re the perfect large “shell” and add an earthy, meaty flavor that holds the stuffing beautifully.
Chicken Breast: Use cooked or leftover chicken for speed and protein-packed goodness; shredded is perfect for mixing.
Cheddar Cheese: Sharp cheddar melts beautifully, but feel free to swap in mozzarella or pepper jack for a twist.
Red Pepper & Red Onion: These add crunch, sweetness, and vibrant color for an eye-catching dish.
Garlic & Parsley: Aromatics that keep the stuffing bright and fresh.
Breadcrumbs & Egg (optional): Work as binding agents to keep the stuffing intact while baking.
Olive Oil, Salt & Pepper: Simple seasonings that balance and elevate all the flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Stuffed Portobello Mushrooms with Chicken, Cheddar, and Veggies Recipe

Step 1: Cook and Prepare the Chicken

Start by seasoning the chicken breasts with salt and pepper and drizzling olive oil to keep them juicy. Bake them in a 400°F oven for about 15 minutes until nearly cooked through, then let them cool so they can be shredded easily. Alternatively, you can boil the chicken for 15 minutes for a super tender and speedy approach.

Step 2: Prep the Mushrooms and Veggies

While the chicken is cooking, clean the portobello mushrooms by removing their stems and scraping out the gills gently to make way for the filling. Dice the red pepper and red onion to add a fresh crunch and a hint of sweetness to the dish. The mushroom gills are tossed into the filling mix to boost earthiness without wasting any part.

Step 3: Mix the Filling

In a large bowl, combine the shredded chicken, diced vegetables, minced garlic, parsley, breadcrumbs, egg (if using), and half of the shredded cheddar. Season with salt and pepper before stirring everything together until evenly mixed and ready to fill your mushroom caps.

Step 4: Fill and Bake the Mushrooms

Preheat your oven to 375°F. Scoop the filling generously into each mushroom cap, then sprinkle the remaining cheddar on top for that irresistible gooey finish. Bake for 18 to 20 minutes until the mushrooms are tender and the cheese bubbles into golden perfection.

How to Serve Stuffed Portobello Mushrooms with Chicken, Cheddar, and Veggies Recipe

Four stuffed large mushrooms sit on a white marbled surface. Each mushroom has three visible layers: the bottom is the dark brown mushroom cap, the middle layer is a mix of finely chopped red onion, orange bell pepper, herbs, and some grains or rice, and the top layer is melted yellow cheese sprinkled with chopped green parsley. The cheese appears bubbly and slightly browned. The mushrooms are close together, filling most of the frame, with some scattered chopped herbs on the white marbled surface around them. Photo taken with an iphone --ar 2:3 --v 7 - Stuffed Portobello Mushrooms with Chicken, Cheddar, and Veggies, stuffed portobello mushrooms, chicken stuffed mushrooms, cheesy mushroom boats, healthy stuffed mushrooms, easy mushroom dinner

Garnishes

A sprinkle of fresh chopped parsley or a hint of crushed red pepper flakes can add a fresh, vibrant touch to these stuffed mushrooms, enhancing both visual appeal and flavor without overpowering the dish.

Side Dishes

This recipe pairs wonderfully with a light green salad dressed in lemon vinaigrette or some garlicky roasted asparagus. If you want something heartier, creamy mashed potatoes or quinoa pilaf would round out your meal perfectly.

Creative Ways to Present

Serve these stuffed portobellos on a wooden board for rustic charm or on brightly colored plates for a pop of contrast. You can also slice them in half for easy sharing at parties or drizzle with a tangy balsamic glaze for a gourmet touch.

Make Ahead and Storage

Storing Leftovers

Simply store any leftovers in an airtight container in the fridge for up to three days. This is a great way to have your next meal ready in minutes without losing any flavor or texture.

Freezing

You can freeze these stuffed mushrooms too! Flash-freeze them uncovered, then transfer to a freezer-safe container or bag and freeze for up to two months. Defrost in the fridge before reheating to keep them tasting fresh.

Reheating

Reheat your leftovers in the microwave for 1-2 minutes or warm them in an oven at 350°F for about 10 minutes. This helps revive that melty cheese texture and keeps the mushrooms moist and delicious.

FAQs

Can I use other types of mushrooms instead of portobello?

Portobellos work best because of their size and sturdiness, but if you can’t find them, large cremini mushrooms or thick slices of eggplant can also hold the stuffing well, though baking times may vary slightly.
Is the egg necessary in the stuffing?

The egg acts as a binder, but the cheese and breadcrumbs also help hold everything together, so it’s entirely optional. If you prefer a dairy-free or egg-free version, just omit it and add a bit more breadcrumbs if needed.
Can I make this recipe vegetarian?

Absolutely! Swap the chicken for cooked lentils, crumbled tofu, or a medley of roasted veggies and beans for a satisfying vegetarian version that’s just as hearty.
How do I keep the mushrooms from getting soggy?

Removing the stems and scraping out the gills prevents excess moisture. You can also lightly salt the mushroom caps and let them sit for 10 minutes to draw out moisture before stuffing.

Final Thoughts

There’s something incredibly satisfying about this Stuffed Portobello Mushrooms with Chicken, Cheddar, and Veggies Recipe—it’s like a warm, comforting hug on a plate! Whether you’re cooking for family, friends, or just treating yourself, this dish is a guaranteed winner that’s both simple and special. Give it a try soon, and watch it become a new favorite favorite in your recipe rotation.

Stuffed Portobello Mushrooms with Chicken, Cheddar, and Veggies Recipe