This Chicken Parmesan Stuffed Portobello Mushrooms recipe is a quick, healthy, and easy meal for busy weeknights. You could even use rotisserie chicken!
Why you’ll love it: A unique twist on a classic recipe!
How long it takes: 27 minutes
Equipment you’ll need: Mixing bowl, baking pan, oven
Servings: 2 (but you can easily double the recipe).
Anyone else ready for spring? Every time I sit down to write this post, or edit these photos, or even think about these mushrooms, I think about the grilled portobello mushrooms with spinach you all love so much (that recipe has been pinned over 110,000 times!) and then I think of grilling, and then I think of spring and summer.
I’m writing this post the morning after a heavy snowfall, and the drive to the kids’ school was so beautiful (scary, but beautiful)! The snow was glistening and clinging to tree branches. The fields that were once covered with corn stalks are now rolling white hills. We passed a herd of more than 30 deer walking through one snow covered field. It’s beautiful, there’s no denying it.
I’m smitten with every season in our new country life, but I’m starting to get to the point where I’m ready to move on to spring.
But in the meantime, I’ll take solace in quick and easy meals and try to enjoy the moment we’re in. Ben just said to me last night that it really struck him how fast our life was passing by. It’s so true. E is in Kindergarten, and N is already 4. Why does it feel like they were just babies?!
So yes, let’s live in the moment and not always be thinking of what is next. I’ll keep on making my quick and easy meals that give me plenty of time to play a game with E or wrestle in the living room with N.
About this recipe
To make this recipe a really fast dinner idea, I use a few shortcuts, like rotisserie chicken and a jar of marinara sauce. You may gladly use your own homemade ingredients instead.
If you like to meal prep, cook some bone-in chicken breasts (or boneless) and keep them in the fridge for salads or recipes like this. Your Instant Pot is a great way to cook boneless skinless chicken breasts for meal prepping, too.
I find it’s a real time saver to have cooked chicken breasts in the fridge or freezer. Making a recipe that calls for two chicken breasts and your package has three? Use the two for your recipe and quickly poach the third for future dinners. You’ll find lots of ways to use it, like this stuffed portobello recipe, right?
As always, you’ll find the printable recipe at the end of this post with measurements and complete instructions.
What you’ll need
- Portobello Mushrooms: This recipe makes two servings so you’ll need two mushroom caps. Buy large portobello mushrooms so you’ll have plenty of room for the filling.
- Chicken: You’ll need one cooked chicken breast. Dark meat is fine, too, if you prefer that. Shred or finely chop the meat.
- Marinara Sauce: To make things easier, just open a jar of your favorite sauce. Pizza sauce is good, too.
- Lots of Cheese: You’ll need Parmesan cheese for the classic chicken parmesan flavor and mozzarella cheese because it’s so melty and good!
How to make this recipe
Get your oven preheating and let’s get started! I like to line a rimmed baking pan with parchment so there’s very little clean up.
No parchment paper? Just lightly spray the pan with cooking spray. A glass baking dish works well, too.
Next, the mushrooms need a little preparation before you can stuff them. Use a soft brush or damp paper towel to clean the mushrooms. Remove the stems and gills. If you’re not sure about how to do all this, check out this short video from America’s Test Kitchen.
Combine the shredded chicken, marinara sauce, and parmesan cheese in a small bowl. Divide it between the mushroom halves.
Sprinkle with tops with shredded mozzarella cheese and bake until the mushrooms are tender and the cheese is melted and golden.
Serve your stuffed mushrooms with a salad (I recommend this kale salad with apples and raisins) and/or a pile of vegetables. Roasted broccoli is amazing with this and so are these roasted green beans with Parmesan. You can roast them in the oven with the mushrooms.
Crusty bread dipped in olive oil is always a good choice if you are craving some carbs.
Make it your own
- Rather have a vegetarian stuffed mushroom? Try three cheese stuffed mushrooms. They have an irresistible crispy breadcrumb topping.
- This recipe can easily be double or tripled.
- Not a fan of chicken? Use browned ground beef or sausage instead. It won’t be chicken parmesan stuffed mushrooms, though, so maybe name your creation “Italian stuffed mushrooms”.
Storage and Reheating
Made two stuffed mushrooms and you only ate one? That’s great! You’ll be all set for lunch or dinner tomorrow! Simply wrap up the leftover mushroom and store it in the fridge for up to 3 days. Reheat it in your microwave in 30-second intervals or in the oven at 350°F, until heated through.
More Chicken Parmesan
If you love the flavors of chicken Parmesan, here’s some recipes you may like:
- Baked Chicken Parmesan and Broccoli –a sheet pan dinner (only one pan to wash!)
- Baked Chicken Parmesan — Crispy, but no added oil so it’s lower in fat.
- Spaghetti Squash with Parmesan and Herbs (vegetarian or add chicken)
- Healthy Chicken Nuggets with Parmesan (kid friendly!)
- Chicken Parmesan Meatballs from Barefeet in the Kitchen
- Chicken Parmesan Pasta Skillet from The Cookie Rookie
- 2 portobello mushrooms, brushed or wiped clean
- 1 cooked boneless skinless chicken breast (8-10 ounces), shredded or finely chopped
- 3/4 cup pizza or marinara sauce
- 1/4 cup Parmesan cheese
- 1/3 cup mozzarella cheese
- Preheat oven to 400°F.
- Scrape black gills out of mushrooms with a spoon and remove stem.
- Place mushrooms on a parchment paper lined baking sheet, gill sides up.
- In a small bowl, combine chicken breast with sauce and parmesan cheese. Stir until well combined.
- Pile chicken mixture evenly on top of prepared mushrooms. Sprinkle with mozzarella cheese.
- Bake mushrooms in the preheated oven until tender and cheese is melted, about 15-17 minutes.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.