Baked Chicken Stuffed Portabella Mushrooms Recipe

Name: Baked Chicken Stuffed Portabella Mushrooms
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: 1/4 cup Marinara Sauce; 1 tablespoon chopped Fresh Basil; 6 large Portabella Mushrooms; 1 1/2 cups diced Cooked Chicken; 2 cloves minced Garlic; 2 tablespoons chopped Green Onions; 1/2 cup chopped Green Peppers; 1 tablespoon chopped Italian Parsley; 1 teaspoon Dried Italian Herb Seasoning (optional); 1/2 teaspoon Salt, or to taste; 1 1/2 cups shredded Mozzarella Cheese; 1 tablespoon grated Parmesan Cheese (optional); 1 tablespoon chopped Fresh Basil; 1/4 teaspoon Pepper, or to taste; 1 tablespoon grated Romano Cheese (optional)

A hearty and flavorful recipe featuring juicy chicken and savory portabella mushrooms. These elegant stuffed mushrooms make a perfect appetizer, lunch, or dinner. Impress your family and friends with this easy-to-follow recipe, bursting with Italian herbs and melted mozzarella cheese!

Prep Time 20 mins

Cook Time 40 mins

Calories 286.1 kcal

Protein 68g

Rating 4.5 (2 Reviews)

Baked Chicken Stuffed Portabella Mushrooms

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Chicken Stuffed Portabella Mushrooms

1/4 cup Marinara Sauce
1 tablespoon chopped Fresh Basil
6 large Portabella Mushrooms
1 1/2 cups diced Cooked Chicken
2 cloves minced Garlic
2 tablespoons chopped Green Onions
1/2 cup chopped Green Peppers
1 tablespoon chopped Italian Parsley
1 teaspoon Dried Italian Herb Seasoning (optional)
1/2 teaspoon Salt, or to taste
1 1/2 cups shredded Mozzarella Cheese
1 tablespoon grated Parmesan Cheese (optional)
1 tablespoon chopped Fresh Basil
1/4 teaspoon Pepper, or to taste
1 tablespoon grated Romano Cheese (optional)

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How to Make Baked Chicken Stuffed Portabella Mushrooms

Preheat oven to 350°F (175°C).
In a small bowl, combine 1/4 cup marinara sauce and 1 tablespoon chopped fresh basil, mixing well. Set aside.
Remove stems from 6 large portabella mushrooms using a sharp knife. Coarsely chop the stems and set aside.
Arrange mushrooms, rounded-side-down, in a 12 x 8 x 2-inch baking dish.
In a medium bowl, combine 1 1/2 cups cooked chicken (diced), 1/4 cup marinara/basil sauce, 2 cloves minced garlic, 2 tablespoons chopped green onions, 1/2 cup chopped bell peppers (any color), 1 tablespoon chopped Italian parsley, and 1 teaspoon Italian seasoning (optional). Mix well.
Season with salt and pepper to taste.
Evenly fill each mushroom cap with the chicken mixture, pressing gently.
Loosely cover the baking dish with aluminum foil.
Bake for 20-25 minutes.
Remove foil, sprinkle each mushroom with 1/4 cup shredded mozzarella cheese (or cheese of your choice).
Continue baking, uncovered, for 6-7 minutes, or until cheese is melted and bubbly.
Sprinkle lightly with 1 tablespoon grated Parmesan or Romano cheese (optional) and bake for another 6-8 minutes, or until cheese is lightly browned.

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

35g

Fat

11g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Lunch Main Dish Poultry Vegetables Romantic Chicken Mushrooms Meat Brunch Taste Mood Savory Presentation Served Hot