These are the BEST EVER Stuffed Portobello Mushrooms! They’re super flavourful and packed with chicken, breadcrumbs, cheese and red pepper.
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Ingredients and substitutions
- Olive oil – or another neutral cooking oil of your choice like canola or avocado oil.
- Portobello mushrooms – cremini mushrooms can be stuffed but they’re a lot smaller, so you’ll be getting bite-sized mushrooms instead of a meal-sized option.
- Chicken breasts – you could also use leftover cooked chicken or rotisserie chicken.
- Red pepper – swap out for another bell pepper colour of your choice.
- Red onion – white or yellow onion can be used but will have a milder flavour.
- Egg – feel free to leave this out if you don’t have any on hand.
- Breadcrumbs – panko would also work.
- Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
- Salt & pepper – to taste.
- Fresh parsley – if you don’t have any fresh parsley, dried parsley can be used instead.
- Cheddar cheese – use any kind of cheese of your choice here.
How to make stuffed portobello mushrooms
- Cook the chicken.
- Scrape out the mushrooms.
- Make the stuffing mixture.
- Stuff the mushrooms.
- Bake for 18-20 minutes.
- Serve and enjoy!
More stuffing ideas
Though I'm biased and believe this is truly one of the BEST stuffed portobello mushroom recipes, you should know that it's pretty versatile! You can add pretty much any veggie or protein to the stuffing.
Here are some other ideas for your stuffed portobello mushrooms:
- Crumbled cooked sausage
- Cooked ground beef
- Little broccoli florets
- Sliced cherry tomatoes
- Chopped up zucchini
- Other types of fresh herbs, such as basil
I would recommend keeping the breadcrumbs, cheese and eggs just to ensure the same texture of stuffing but even these are technically optional.
Frequently Asked Questions
You'll want to very gently scrape out the mushroom gills and reserve them for the mushroom stuffing. Gently cut the stem, then start to scrape out the gills with a spoon. Try to be as gentle as possible because you can crack the mushroom cap and you don't want that to happen or the stuffing will spill out. Leave about 1/4 to 1/2 an inch of portobello cap so that you have ample room to stuff the mushroom but the mushroom isn't so thin that it will collapse. Once you have your mushrooms scooped out, you're good to start work on the stuffing.
For this stuffed portobello mushroom recipe, you’ll need to cook the mushrooms for 18 to 20 minutes at 350° Fahrenheit. If you want to cut down on prep time, I’d suggest scraping out the mushrooms and making the stuffing a couple days in advance. Some recipes have you cooking them at a higher temperature, but you don’t want them to overcook and have the stuffing spill out, so keep the oven temperature low.
I like keeping things simple by serving my stuffed portobello mushrooms with a nice side salad or on your own. You can also serve them with steamed veggies or roasted asparagus!
The breadcrumbs are optional so you can definitely leave them out and just add your proteins and veggies to make these stuffed portobello mushrooms low carb. I would add a bit of extra meat and cheese if you’re adding in more veggies. If you want to make this recipe vegan, just leave out the meat and cheese – you could even add some cooked rice or quinoa to make it a more substantial meal.
Storing and reheating
If you've made these stuffed portobello mushrooms for dinner and have leftovers, they can be stored in the fridge for up to 3 days. When you’re ready to enjoy, microwave them on high for 2 to 3 minutes. I recommend stirring the stuffing gently mid-way through the reheating time just to ensure even heating of the stuffing in the centre.
Can you freeze stuffed portobello mushrooms?
This stuffed portobello mushroom recipe is definitely freezer-friendly! Once the mushrooms have completely cooled, flash freeze them in a single layer on a baking sheet then transfer them to airtight containers or heavy-duty freezer bags. They’ll last in the fridge for up to 6 months, but may start to lose their texture slightly after 2 months. Let them defrost in the fridge overnight then reheat as normal.
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Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this recipe into your weekly lunches.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- Get a meat thermometer to make sure your chicken is cooked through.
- Freeze this recipe in glass microwave-safe bowls up to 3 months
The BEST EVER Stuffed Portobello Mushrooms
- 1 tbsp olive oil, divided
- 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 – just acts a binder, but the cheese will do that as well
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 1/2 tsp each salt & pepper
- 1/4 cup fresh parsley, chopped
- 1 cup shredded cheddar cheese, divided
- Preheat oven to 400 F. Add 1/2 tbsp of olive oil to chicken and season with salt & pepper. Bake for 15 minutes until chicken is just barely cooked through. Let cool then shred or chop into small pieces. Alternatively, cook chicken in a large pot of boiling water for 15 minutes, then shred chicken.
- While chicken is cooking, de-stem and scrape out the portobellos, reserving inside mushroom gills and disposing of stems.
- Add mushroom gills to a large bowl and toss with cooked chicken, red pepper, red onion, egg, breadcrumbs, garlic, salt & pepper, parsley and half the cheese. Change oven temperature to 375 F.
- Add filling to mushroom caps then top with remaining cheese. Bake in oven for 18-20 minutes until mushroom caps are cooked through and cheese is melted. Serve and enjoy!