Baked Chicken Stuffed Portabella Mushrooms
Elevate your weeknight dinners with these irresistible Baked Chicken Stuffed Portabella Mushrooms, a creamy, cheesy, and protein-packed dish that's both comforting and indulgent! Large portabella mushroom caps serve as edible bowls, loaded with a savory filling of shredded chicken, cream cheese, and a blend of Parmesan and mozzarella, all seasoned to perfection with garlic and Italian herbs. The dish bakes to golden, bubbly perfection in just 25 minutes, making it a quick and easy low-carb dinner or an impressive appetizer for any gathering. Garnish with fresh parsley for a pop of color and serve warm to enjoy the perfectly balanced flavors and textures of this hearty, wholesome recipe! Perfect keywords: "baked chicken stuffed portabella mushrooms," "low-carb dinner ideas," "cheesy stuffed mushrooms recipe," "easy baked chicken recipes."
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 cup, shredded Cooked chicken breast
- 4 ounces, softened Cream cheese
- 0.5 cup, grated Parmesan cheese
- 0.5 cup, shredded Mozzarella cheese
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon, chopped Fresh parsley (optional)
Instructions
Preheat your oven to 375°F (190°C).
Clean the portabella mushroom caps by gently wiping with a damp paper towel to remove any dirt. Carefully remove the stems and scrape out the gills with a spoon, if desired.
Place the mushroom caps on a baking sheet, gill-side up, and drizzle 1 tablespoon of olive oil evenly over them. Set aside.
Mince the garlic cloves finely and set aside.
In a medium bowl, combine the shredded chicken, cream cheese, Parmesan cheese, mozzarella cheese, Italian seasoning, minced garlic, salt, and black pepper. Mix until well combined and creamy.
Spoon the filling mixture evenly into the prepared mushroom caps, pressing slightly to pack the filling snugly.
Drizzle the remaining 1 tablespoon of olive oil over the stuffed mushrooms.
Bake the stuffed mushrooms in the preheated oven for 20–25 minutes, or until the mushrooms are tender and the filling is golden and bubbly on top.
Remove the baking sheet from the oven and let the mushrooms rest for 5 minutes before serving.
Optional: Garnish with chopped fresh parsley for added freshness and color. Serve warm and enjoy!
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 541 mg | 24% | |
| Total Carbohydrate | 7.5 g | 3% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.7 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 229 mg | 18% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 591 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
