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.

What do you ingredients to you need for stuffed portobello mushrooms?

• portobello mushrooms
• olive oil
• balsamic vinegar
• cooked chicken
• fresh tomatoes
• fresh basil
• garlic
• mozzarella cheese
• panko bread crumbs
• salt and pepper

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Yield: 4-6

Stuffed Portobello Mushrooms

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Prep Time 15 minutes

Cook Time 16 minutes

Total Time 31 minutes

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

1. Preheat oven to 425 degrees. 
2. Remove stems from mushrooms. 
3. Combine oil and vinegar and brush onto the outside of the mushroom caps. 
4. Place gill side up on a baking sheet.
5. Chop tomatoes, basil, garlic and chicken, place in a medium size bowl.
6. Add cheese, bread crumbs, salt and peppe
7. Mix until combined.
8. Divide mixture between the prepared mushrooms.
9. Bake for 16-18 minutes until mushrooms are tender and stuffing is heated through.
10. Serve immediately.