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
- mozzarella cheese
- panko bread crumbs
- salt and pepper
- 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
- 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.