# Stuffed Portobello Mushrooms
Stuffed Portobello Mushrooms present a robust and tasty meal brimming with a creamy blend of chicken, spinach, vegetables, and melted cheese. Baked until soft and golden, they serve as an ideal main course or a stunning side dish next to bacon-wrapped pork tenderloin or air fryer chicken breasts for a complete dining experience.
## Holly’s Recipe Highlights: Stuffed Portobello Mushrooms
– **Flavor:** These mushrooms deliver a deep, savory taste with creamy cheese, tender chicken, earthy mushrooms, and a touch of garlic and vegetables in every mouthful.
– **Why Make It:** This dish serves as the perfect weeknight meal, turning leftover chicken into a rich, cheesy feast with little preparation.
– **Prep Note:** Ensure to squeeze the spinach thoroughly dry before mixing to prevent extra moisture.
– **Serving Suggestions:** Enjoy these mushrooms with a green salad, roasted veggies, or crusty bread to complete the meal.
**Cook Time:** 50 mins
**Servings:** 4 Mushrooms
**Cook Method:** Stovetop and Oven
## Ingredient Notes
– **Portobello Mushrooms:** Select large, sturdy mushrooms with smooth, dry caps for optimal results. Removing the gills provides more space for the filling.
– **Cooked Chicken:** Rotisserie chicken is a fast and handy option, while leftover roasted chicken works well too. For a vegetarian alternative, substitute the chicken with chopped marinated artichokes for extra flavor.
– **Frozen Chopped Spinach:** Frozen chopped spinach is ideal as it integrates evenly into the filling. Make sure to squeeze out as much moisture as possible to maintain a thick and creamy filling.
– **Mozzarella Cheese:** Mozzarella melts into a stretchy, golden topping with a mild, creamy taste. Monterey Jack, provolone, or an Italian cheese blend serve as great alternatives.
## Tips for Success
– **Mushroom Cleaning:** Mushrooms are porous, so clean them by gently wiping away any dirt with a clean paper towel. If they’re particularly dirty, a quick rinse is acceptable.
– **Pre-Roast the Caps:** Pre-baking the mushroom caps, cap-side down, helps release excess moisture and avoids a soggy filling.
– **Chop Filling Ingredients Evenly:** Finely dice the chicken, onions, and peppers into small, uniform pieces for a harmonious filling.
– **Let Them Rest:** Allow the mushrooms to rest for 3 to 5 minutes after baking to let the cheese set, making them easier to cut and serve.
– **Garnish Just Before Serving:** Sprinkle chopped fresh parsley or basil right before serving for a burst of fresh flavor and color.
## Save Them for Later
– Prepare stuffed mushrooms a day in advance and keep them covered in the refrigerator until you’re ready to bake. Leftovers can be stored in an airtight container for up to 4 days.
– Freeze stuffed portobellos by covering them in plastic wrap on a baking sheet. Once frozen, transfer them to a zippered bag and defrost in the refrigerator before cooking or reheating.
## Recipe Instructions
1. Preheat the oven to 425°F. Lightly grease a rimmed baking sheet.
2. Prepare the portobello mushrooms by taking off the stems and scraping out the gills from the underside. Discard the gills.
3. Brush both sides of the mushrooms with 2 tablespoons of olive oil, placing them cap-side down on the prepared baking sheet. Roast for 10 minutes.
4. Meanwhile, finely chop the mushroom stems. In a non-stick skillet, heat 1 teaspoon of olive oil over medium heat. Add the onion, garlic, mushroom stems, and red bell pepper. Cook until soft, about 5 minutes.
5. In a medium bowl, mix cream cheese and sour cream using a hand mixer until fluffy. Gently fold in the cooked onion mixture, chicken (or diced artichokes), spinach, ½ cup mozzarella cheese, and parmesan cheese. Season with salt and pepper.
6. Turn the mushrooms over and fill them with the chicken mixture. Top with the remaining ½ cup of mozzarella cheese.
7. Bake for 12-16 minutes or until heated through and the cheese is golden.
## Nutritional Information (per serving)
– **Calories:** 487
– **Carbohydrates:** 12g
– **Protein:** 26g
– **Fat:** 38g
– **Saturated Fat:** 16g
– **Cholesterol:** 112mg
– **Sodium:** 708mg
– **Potassium:** 684mg
– **Fiber:** 3g
– **Sugar:** 5g
Mushrooms are a versatile ingredient that can enhance many dishes. Stuffed Portobello Mushrooms are a delightful way to include them in your meals, providing a satisfying and nutritious option for any occasion.