Description
Delicious and hearty stuffed portobello mushrooms filled with a flavorful chicken mixture, vegetables, and melted cheddar cheese, baked to perfection for a satisfying and easy meal.
Ingredients
Scale
Main 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
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 400°F. Toss the chicken breasts with olive oil, salt, and pepper. Place them in the oven and bake for 15 minutes until just cooked through. Allow to cool slightly, then shred or chop into small pieces. Alternatively, boil the chicken in a large pot for 15 minutes, then shred.
- Prepare Mushrooms: While the chicken cooks, remove the stems from the portobello mushrooms and carefully scrape out the gills, discarding the stems and reserving the gills for the filling.
- Make Filling: In a large bowl, combine the reserved mushroom gills, shredded chicken, diced red pepper, diced red onion, egg (if using), breadcrumbs, minced garlic, salt, pepper, chopped parsley, and half of the shredded cheddar cheese. Mix everything thoroughly to combine.
- Stuff Mushrooms and Bake: Reduce the oven temperature to 375°F. Spoon the filling evenly into each mushroom cap, then sprinkle the remaining cheddar cheese on top. Arrange the stuffed mushrooms on a baking sheet and bake for 18-20 minutes until the mushroom caps are tender and the cheese is melted and golden.
- Serve: Remove from oven and serve hot. Enjoy your hearty stuffed portobello mushrooms!
Notes
- Try alternative stuffing ideas like sausage and mushrooms, pizza toppings, or taco-inspired fillings for variety.
- Save time by cooking and shredding chicken in advance.
- Store leftovers in the refrigerator for up to 3 days; reheat in the microwave for 1-2 minutes.
- For longer storage, flash-freeze the stuffed mushrooms and keep them frozen for up to 2 months. Thaw in the refrigerator before reheating.
