Chicken Parmesan Stuffed Portobello Mushrooms Recipe

Two-in-One

This recipe is a fusion of classic chicken Parmesan and stuffed mushrooms. It stuffs all the goodness of chicken Parmesan with marinara sauce and lots of mozzarella cheese into a juicy tender portobello mushroom cap. It’s really so satisfying and delicious!

Chicken Parm stuffed Mushrooms

Shortcuts equal easy! 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 use your own homemade ingredients instead, if you’d rather!)

Ingredient Notes

• 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. If you’d like to make more servings, it’s easy to double or triple the recipe.
• Chicken: You’ll need a 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.
• Parmesan Cheese: Grated or shredded Parmesan cheese is mixed with the chicken and marinara for the classic chicken Parmesan flavor.
• Mozzarella Cheese: I like to top the mushrooms with shredded mozzarella because it’s so melty and good!

How to make Stuffed Portobello Mushrooms

Get started. Turn your oven on to preheat. I like to line a rimmed baking pan with parchment so there’s very little clean up but you can also just lightly spray the pan with cooking spray. A glass baking dish works well, too.

Prep the mushrooms. 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 (the dark part from the underside of the caps). If you’re not sure about how to do this, check out this short video from America’s Test Kitchen.

Make the filling. Combine the shredded chicken, marinara sauce, and parmesan cheese in a small bowl.

Fill the mushrooms. Divide the chicken mixture between the mushroom halves. Sprinkle each half with shredded mozzarella cheese.

Bake. Put the dish into the oven and bake until the mushrooms are tender and the cheese is melted and golden, about 15 to 17 minutes.

Serving Suggestions

Serve your stuffed mushrooms with a salad (I recommend this classic house salad or a simple arugula salad) and/or a side 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 (get the vegetables roasting first).

Crusty bread with restaurant-style bread dipping oil is always a good choice if you are craving carbs.

Recipe Variations

• Increase yield: This recipe can easily be double or tripled.
• Try a different meat. If you’re not a fan of chicken, try browned ground beef or Italian sausage instead. It won’t be chicken Parmesan stuffed mushrooms, though, so maybe name your creation “Italian stuffed mushrooms”.
• Vegetarian: Try three cheese stuffed mushrooms. They have an irresistible crispy breadcrumb topping.

Make Ahead

If you like to meal prep, bake 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.

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 are some recipes you may like:

• Sheet Pan Chicken Parmesan and Broccoli (dinner on one pan!)
• Baked Chicken Parmesan (crispy, but no added oil so it’s lower in fat)
• Healthy Chicken Nuggets with Parmesan (kid friendly, try dipping them in marinara or pizza sauce)