Stuffed Portobello Mushrooms – Spend With Pennies

Simple and savory, this stuffed portobello mushroom recipe will is a favorite.

Portobello mushrooms are stuffed with a creamy chicken and spinach filling, topped with cheese and baked until golden.

Serve it up for a quick dinner, and enjoy the compliments on this easy, delightful dish!

cheesy Stuffed Portobello Mushrooms on a plate

Savory Stuffed Portobello Mushrooms

  • Mushroom caps are earthy and meaty and perfect for filling.
  • Serve these stuffed mushrooms as an easy weeknight dinner.
  • This fancy entree can be put together so quickly. Add a tossed salad and dinner is served!
  • For a keto-friendly dinner, stuffed mushrooms check all the boxes.
cooked Stuffed Portobello Mushrooms on a sheet pan

Ingredients and Variations

Mushrooms – Look for large, unbroken portobellos with deep caps. Regular button or baby bellas (creminis) can be used if portobellos aren’t available or for appetizers.

Chicken – Rotisserie chicken or leftover chicken is a great timesaver for this recipe. I prep large batches of shredded chicken for meal prep.

Filling – Cream cheese and sour cream are the perfect base for stuffed portobellos! Stir in Italian seasoning if you’d like. Use leftover filling to make appetizer stuffed mushrooms. Cheese adds to the creaminess of this filling.

Vegetables – Onions, bell peppers, and spinach add color and flavor.

VARIATIONS: Use ground beef or sausage, crab or shrimp, even cooked bacon pieces in place of chicken. Make a meatless Monday vegetarian dish by switching out the chicken for diced artichokes, brown rice, or black beans.

cream cheese , spinach , oil, chicken , parmesan , mushrooms , mozzarella , garlic, sour cream , pepper , and onion with labels to make Stuffed Portobello Mushrooms

Prepping Portobellos

Mushrooms are porous so it’s best to clean them by wiping away any debris with a clean paper towel. If they’re really dirty, be sure it’s a very quick rinse.

Use a spoon to scrape off the gills and then roast them cap side down in the oven per recipe below.

How to Make Stuffed Portobello Mushrooms

  1. Prep portobellos as directed in recipe below.
  2. Chop mushroom stems & saute them with the other veggies. Mix the creamy filling and add in the veggies.
  3. Scoop chicken filling evenly into mushroom caps and top with remaining mozzarella cheese.
  4. Bake until heated through & the cheese is browned and bubbly. Garnish with fresh herbs, if desired.

Storing Stuffed Mushrooms

  • Assemble stuffed mushrooms the day before and keep them covered in the refrigerator until ready to bake. Or cook, cool, and reheat in the microwave or oven.
  • Freeze stuffed portobellos and cover with plastic wrap on a baking sheet. Transfer them to a zippered bag once frozen and then thaw them in the refrigerator before cooking or reheating.
sliced Stuffed Portobello Mushrooms

More Ways to Use Mushrooms

Did you make these Stuffed Portobello Mushrooms? Be sure to leave a rating and a comment below!

cheesy Stuffed Portobello Mushrooms on a plate

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Stuffed Portobello Mushrooms

Chicken, peppers, onions, and spinach are added to a creamy sauce and baked in portobello mushroom caps with cheese.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

  • Preheat oven to 425°F. Grease a rimmed baking sheet.

  • Prepare the portobello mushrooms by removing the stems and scraping out the gills on the underside. Discard the gills.

  • Brush both sides of the mushrooms with 2 tablespoons of olive oil and place them cap-side down on the prepared baking sheet. Roast for 10 minutes.

  • 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 tender, approximately 5 minutes.

  • In a medium bowl combine cream cheese and sour cream with a hand mixer until fluffy. Fold in the cooked onion mixture, chicken (or diced artichokes), spinach, ½ cup mozzarella cheese, and parmesan cheese. Season with salt and pepper.

  • Flip the mushrooms over and fill with the chicken mixture. Top with the remaining ½ cup of mozzarella cheese.

  • Bake for 12-16 minutes or until heated through and the cheese is browned.

You can substitute the cooked chicken with drained and diced marinated artichokes for a vegetarian version or side dish.
Depending on the size of the mushrooms, you may have extra filling. It can be added to smaller mushrooms or even bell peppers.
Roasting the mushrooms first removes excess liquid. Ensure to squeeze out the excess moisture from the thawed frozen spinach to avoid a watery filling.
Feel free to garnish the mushrooms with fresh herbs, such as chopped parsley or basil, before serving for added flavor and visual appeal.

Store leftovers in the fridge in a covered container for up to 4 days. Reheat in the oven until heated through. 

Calories: 487 | Carbohydrates: 12g | Protein: 26g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 708mg | Potassium: 684mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5295IU | Vitamin C: 16mg | Calcium: 356mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Chicken, Dinner, Entree
Cuisine American
Stuffed Portobello Mushrooms with a salad and writing
cooked Stuffed Portobello Mushrooms on a sheet pan with a title
cheese Stuffed Portobello Mushrooms with writing
Stuffed Portobello Mushrooms on a sheet pan and plated with writing

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