Stuffed Portobello Mushrooms
These stuffed portobello mushrooms are full of big flavor. They’re a perfect party appetizer as well as a scrumptious light entree.
I have been making a version of these stuffed mushrooms for years. My original recipe for stuffed portobello mushrooms came from a Pampered Chef cookbook. Every time I made them they were a big hit with all mushroom lovers.
I started playing around with the recipe a number of years later after having something similar at a local restaurant. This particular restaurant was the cutest little wine bar. They changed their menu up seasonally, so there was often something new.
For a while they had a stuffed portobello mushroom on their menu that reminded me of the Pampered Chef recipe. The main difference was that the restaurant added chicken to the stuffing mixture.
I loved to order the stuffed mushroom along with a garden salad, which was a perfect light meal. It was one of my favorite things. That’s what led me to start playing around with my original recipe so that I could enjoy it at home.
Adding the chicken to the recipe really took the original recipe over the top. We love them as a light entree, but they’re also a perfect party appetizer.
As I said, if you’re serving these as an entree, all they need to go along with them is a simple green salad. If you’re serving them as a party appetizer, I suggest cutting them in quarters before you serve them. That will make them the perfect party sized bite.
Ingredients Needed to Make Stuffed Portobello Mushrooms
- Portobello mushrooms
- Olive oil
- Balsamic vinegar
- Cooked chicken
- Fresh tomatoes
- Fresh basil
- Garlic
- Mozzarella cheese
- Panko bread crumbs
- Salt and pepper
Stuffed Portobello Mushrooms
Ingredients
- 4-6 medium portobello mushrooms
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 cup cooked shredded chicken, chopped into small pieces
- 3 medium plum tomatoes, seeded and chopped
- 2 tbsp fresh basil, chopped
- 2 cloves garlic, minced
- 3/4 cup shredded mozzarella cheese
- 2 tbsp Italian panko bread crumbs
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 425 degrees.
- Remove stems from mushrooms.
- Combine oil and vinegar and brush onto the outside of the mushroom caps.
- Place gill side up on a baking sheet.
- Chop tomatoes, basil, garlic and chicken, place in a medium size bowl.
- Add cheese, bread crumbs, salt and peppe
- Mix until combined.
- Divide mixture between the prepared mushrooms.
- Bake for 16-18 minutes until mushrooms are tender and stuffing is heated through.
- Serve immediately.
Oh these look INCREDIBLE and you know how much I love stuffed mushrooms!
Thanks, Carrie!
These stuffed mushrooms look WONDERFUL!! I’ve never tried to make them before, but I’m going to try following your recipe!
That’s great to hear, Anita! They’re really delicious!
these look and sound absolutely wonderful..although, i was wondering..i have read how some cooks scrape out the ‘insides’ of the mushroom before using..why or why not should one do that? any reason to do or not do that in preparation? thanks for the recipe!
Hi Chris! I think the main reason that some people scrape the gills out of the mushroom is because it can discolor the the rest of the dish. In the case of this recipe that’s not a problem. Thanks for reading!
Wow, these baked up beautifully! What a great recipe and perfect for appetizers or a meal.
Thanks! They are so easy to make, too!
Mmm these have all my favorite ingredients and look so delicious. I am definitely making this soon!
Thanks, Katherine! I hope you enjoy them as much as we did!
Lisa, Stuffed Portabella is one of my all time favorites. I really like the combination of ingredients for your stuffing. Thanks for sharing with Full Plate Thursday and Come Back Soon!
Miz Helen
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you have a fabulous week end and enjoy your new Red Plate.
Come Back Soon,
Miz Helen
Awesome! These look so good! Thanks for sharing at Scrumptious Sunday!
Hey there! Just wanted to let you know we featured you this week in our Favorite Finds Friday post over at Whimsically Homemade. Thanks for your inspiration!
Looks lovely dear. I haven’t ever stuffed portabella’s but enjoy stuffing white button mushrooms at times. Yes, this looks like the perfect summer evening meal. Going to give it a try.
smiles.
babara
That’s great Barbara, thanks!!
Just saw this posted on Facebook and can’t wait to try it. I pinned it to Pinterest so I wouldn’t forget, but I thought you should know that when you select a picture to pin, the description reads “strawberry shortcake” instead of stuffed Portabella mushrooms…..I’m sure the shortcake would be good, too, though…. 🙂
Thanks for pinning, Susan! I’ll have to go in and fix that so it says the right thing! 🙂