Portabella Mushrooms Stuffed with Chicken
Elevate your dinner table with these decadent Portabella Mushrooms Stuffed with Chicken—an irresistible blend of flavors and textures that’s as wholesome as it is indulgent. Oversized portabella mushroom caps are transformed into delicious edible bowls, stuffed with a creamy mixture of shredded chicken, garlic-sautéed spinach, cream cheese, and Parmesan. Topped with melty mozzarella and golden breadcrumbs, this oven-baked dish delivers layers of cheesy goodness with every bite. Perfect for a low-carb dinner or an impressive appetizer, these stuffed mushrooms are seasoned with paprika, black pepper, and fresh parsley for a flavorful finish. With just 15 minutes of prep time, this recipe is a convenient yet gourmet option for weeknight meals or entertaining guests.
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 2 cups (shredded) Cooked chicken breast
- 2 tablespoons Olive oil
- 2 cloves (minced) Garlic
- 2 cups (fresh) Spinach
- 4 ounces (softened) Cream cheese
- 1 cup (grated) Parmesan cheese
- 1 cup (shredded) Mozzarella cheese
- 0.5 cup Breadcrumbs
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika
- 2 tablespoons (chopped) Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Clean the portabella mushrooms by gently wiping them with a damp paper towel. Remove the stems and scoop out the gills with a spoon to create a hollow space for stuffing.
Brush both sides of the mushroom caps with 1 tablespoon of olive oil and place them on a baking sheet, hollow side up.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat.
In a mixing bowl, combine the shredded chicken, cooked spinach, cream cheese, 0.5 cup of Parmesan cheese, 0.5 cup of mozzarella cheese, breadcrumbs, salt, black pepper, and paprika. Mix until well combined.
Stuff each mushroom cap with the chicken mixture, pressing it down gently to fill the cavity.
Sprinkle the remaining Parmesan cheese and mozzarella cheese evenly over the stuffed mushrooms.
Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden on top.
Garnish with chopped fresh parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
2314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.3 g | 175% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 4187 mg | 182% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 20.2 g | ||
| Protein | 196.8 g | 394% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1922 mg | 148% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2448 mg | 52% | |
*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.
