Language Selection

Get healthy now with MedBeds!
Click here to book your session

Protect your whole family with Orgo-Life® Quantum MedBed Energy Technology® devices.

Advertising by Adpathway

These Stuffed Portobello Mushrooms Are Easy, Cheesy, & Low-Carb

1 day ago 9

PROTECT YOUR DNA WITH QUANTUM TECHNOLOGY

Orgo-Life the new way to the future

Advertising by Adpathway

Stuffed Portobello Mushrooms are a hearty and flavorful dish filled with a creamy mixture of chicken, spinach, vegetables, and melted cheese.

Roasted until tender and golden, they make a hearty main dish or an impressive side alongside bacon-wrapped pork tenderloin or air fryer chicken breasts for the perfect meal.

This post may contain affiliate links. Please read our disclosure policy.

Holly’s Recipe Highlights: Stuffed Portobello Mushrooms

Flavor: These mushrooms have a rich, savory flavor with creamy cheese, tender chicken, earthy mushrooms, and a hint of garlic and vegetables in every bite.
Why Make It: This is the ultimate weeknight dinner. It turns leftover chicken into a hearty, cheesy meal with very little prep.
Prep Note: Be sure to squeeze the spinach very dry before mixing.
Serving Suggestions: Serve these mushrooms with a green salad, roasted vegetables, or crusty bread to round out the meal.

Cook Time: 50 Mins Servings: 4 Mushrooms Cook Method: Stovetop and Oven

Ingredient Notes

oil , chicken , spinach , cream cheese , parmesan , mozzarella , garlic , onion , pepper , sour cream , mushrooms with labels to make Stuffed Portobello Mushrooms

Portobello Mushrooms: Choose large, firm mushrooms with smooth, dry caps for the best results. Removing the gills creates more room for the filling.
Cooked Chicken: Rotisserie chicken is a quick and convenient choice, while leftover oven-baked chicken works too. For a vegetarian version, replace the chicken with chopped marinated artichokes for a flavorful alternative.
Frozen Chopped Spinach: Frozen chopped spinach works best because it blends evenly into the filling and is easy to prepare. Be sure to squeeze out as much moisture as possible to keep the filling thick and creamy.
Mozzarella Cheese: Mozzarella melts into a gooey, golden topping with a mild, creamy flavor. Monterey Jack, provolone, or an Italian cheese blend are all excellent substitutes.

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

Pre-Roast the Mushroom Caps: Pre-baking the mushroom caps, cap-side down, releases excess moisture and prevents a watery filling.
Chop Filling Ingredients Evenly: Dice the chicken, onions, and peppers into small, uniform pieces so the filling stays together and fits neatly in every bite. I love using this veggie chopper to make quick work of it!
Let Them Rest Before Serving: Allow the mushrooms to sit for 3 to 5 minutes after taking them out of the oven. This helps the cheese set, so they are easier to cut and serve.
Garnish Just Before Serving: Add chopped fresh parsley or basil right before serving for a pop of fresh flavor and color.

Save Them for Later

Assemble stuffed mushrooms the day before and keep them covered in the refrigerator until ready to bake. Or keep leftovers in an airtight container for up to 4 days.
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.

Cozy Stuffed Favorites

Did you enjoy this Stuffed Portobello Mushroom Recipe? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

▢ 4 portobello mushrooms
▢ 2 tablespoons olive oil
▢ ½ yellow onion finely diced
▢ 2 cloves garlic minced
▢ ¼ cup finely diced red bell pepper
▢ 4 ounces cream cheese softened
▢ ¼ cup sour cream
▢ 2 cups cooked chopped chicken or 14 oz diced artichokes
▢ 5 ounces frozen chopped spinach thawed and squeezed dry
▢ 1 cup shredded mozzarella cheese divided
▢ ½ cup shredded Parmesan cheese
▢ ½ teaspoon black pepper or to taste
▢ ¼ teaspoon salt or to taste

Preheat oven to 425°F. Grease a rimmed baking sheet.
Prepare the portobello mushrooms by removing the stems and scraping out the gills on the underside. Discard the gills.
Brush both sides of the mushrooms with 2 tablespoons of olive oil and place them cap-side down on the prepared baking sheet. Roast for 10 minutes.
Meanwhile, finely chop the mushroom stems. In a non-stick skillet, heat 1 teaspoon of olive oil over medium heat. Add the onion, garlic, mushroom stems, and red bell pepper. Cook until tender, approximately 5 minutes.
In a medium bowl combine cream cheese and sour cream with a hand mixer until fluffy. Fold in the cooked onion mixture, chicken (or diced artichokes), spinach, ½ cup mozzarella cheese, and parmesan cheese. Season with salt and pepper.
Flip the mushrooms over and fill with the chicken mixture. Top with the remaining ½ cup of mozzarella cheese.
Bake for 12-16 minutes or until heated through and the cheese is browned.

You can substitute the cooked chicken with drained and diced marinated artichokes for a vegetarian version or side dish.
Depending on the size of the mushrooms, you may have extra filling. It can be added to smaller mushrooms or even bell peppers.
Roasting the mushrooms first removes excess liquid. Ensure to squeeze out the excess moisture from the thawed frozen spinach to avoid a watery filling.
Feel free to garnish the mushrooms with fresh herbs, such as chopped parsley or basil, before serving for added flavor and visual appeal.

Store leftovers in the fridge in a covered container for up to 4 days. Reheat in the oven until heated through.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Chicken, Dinner, Entree

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

plated Stuffed Portobello Mushrooms and sliced mushroom plated on the bottom photo with a title

plated cheesy Stuffed Portobello Mushrooms with writing

Recipes You’ll Love

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly