Simple and savory, this stuffed portobello mushroom recipe is a low-carb favorite for lunch or a light dinner.
Portobello mushroom caps are stuffed with seasoned chicken and cream cheese and baked under a topping of two kinds of cheese.
Holly’s Stuffed Portobello Highlights
- Flavor: Super easy, yet hearty and filling, stuffed portobello mushrooms will be on regular rotation.
- Skill Level: Simple ingredients and simple steps: just cook, fill, and bake.
- Budget tip: This is a great recipe for using up smaller amounts of leftover meat, veggie, and cheese.
Simple Ingredients
Mushrooms: Look for large portobellos that are intact with deep caps. To make bite sized appetizers, use buttons or creminis (baby bellas).
Meat: Chicken adds a hearty and savory flavor to this stuffed portobello mushroom recipe for a satisfying low-carb meal. Lean chicken is light, but still provides plenty of rich taste. Be sure to drain any excess fat after cooking to keep the filling from becoming too greasy.
Filling: Seasoned cream cheese and sundried tomatoes make the perfect filling for stuffed portobellos. Make your own Italian seasoning and have some leftovers for other savory dishes.
Cheese: Mozzarella adds a creamy, gooey texture, while parmesan brings a bold, slightly salty flavor. For an extra cheesy finish, sprinkle a little more on top before serving.
How to Make Stuffed Portobello Mushrooms
- Prepare the chicken mixture and scoop over the mushroom caps.
- Top with cheese and bake until mushrooms are tender (full recipe below).
Portobello Prep Tips
- Line pan with parchment paper for quick and easy clean up.
- Roast the mushrooms, before stuffing, for 10 minutes at 425°F to remove excess liquid.
- Soften cream cheese, or bring to room temperature, for easier mixing.
- If needed, broil stuffed mushrooms for about 2-3 minutes for a golden finish.
Leftover Love
Keep leftover stuffed portobello mushrooms in a covered container in the refrigerator for up to 4 days. Reheat in the microwave or under the broiler until heated through.
More Delish Low Carb Mains
Have you tried this Stuffed Portobello Mushroom Recipe? Leave a comment and rating below!
Stuffed Portobello Mushroom Recipe
Equipment
Ingredients
- 4 large portobello mushrooms
- 2 cups cooked chopped chicken or shredded
- 4 ounces cream cheese softened
- 3 ounces frozen chopped spinach thawed and squeezed dry
- ¼ cup sour cream
- ¼ cup chopped sundried tomatoes in oil drained
- ¼ cup shredded parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F.
- Remove the stems from the mushroom caps. Using a small spoon, scrape out the dark gills and discard.
- In a large bowl combine cooked chicken, cream cheese, spinach, sour cream, sundried tomatoes, parmesan cheese, Italian seasoning, and garlic powder until well mixed.
- Divide the chicken mixture over the mushrooms. Top with mozzarella cheese and bake 20-25 minutes or until mushrooms are tender.
Notes
- It is best to clean mushrooms by wiping away any debris with a clean paper towel.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Stuffed Portobello Mushrooms Recipe
Recipe is delicious, like all your recipes but I don’t see the fiber content in the recipes. Because I find that determining the exact carbohydrate count that Atkins uses by deducting the fiber is a lot more accurate. Can you supply those in your recipes?
Hi Bernice, for the most accurate nutrition information we recommend using a calculator like myfitnesspal. I hope this helps.