Recipe Chicken Portobello Mushrooms Best 10

Looking for a delicious and healthy meal idea? Try out some of these mouth-watering chicken stuffed Portobello mushrooms recipes!

Chicken Stuffed Portobello Mushrooms

First up is a tasty recipe from Tasty Bastard. This chicken stuffed Portobello mushrooms dish is not only delicious, but it's also healthy! To make this recipe, you will need:

4 large Portobello mushrooms
2 boneless, skinless chicken breasts
1/2 cup of breadcrumbs
1/2 cup of grated Parmesan cheese
1/2 cup of fresh parsley, finely chopped
1/4 cup of olive oil
1 tablespoon of garlic powder
Salt and pepper, to taste

Start by preheating your oven to 375°F. Clean your Portobello mushrooms and remove their stems. Roughly chop the mushroom stems and set them aside. Next, cut your chicken breasts into small pieces and put them into a food processor with the chopped mushroom stems, breadcrumbs, Parmesan cheese, parsley, garlic, salt, and pepper. Pulse the mixture until it reaches a coarse, crumbly consistency.

Divide the chicken mixture evenly among the mushroom caps, pressing it down firmly with a spoon. Place the mushrooms onto a baking sheet and drizzle with olive oil. Bake for 25-30 minutes, or until the mushrooms are tender and the chicken is cooked through.

Portobello Lemon Chicken

This recipe, found on Pinterest, is another delicious way to enjoy Portobello mushrooms. Here are the ingredients you'll need for this flavorful dish:

6 Portobello mushroom caps
4 boneless, skinless chicken breasts
1/2 cup of all-purpose flour
1/2 teaspoon of salt
1/4 teaspoon of black pepper
4 tablespoons of unsalted butter, divided
1/2 teaspoon of dried thyme
1/2 cup of chicken broth
1/4 cup of freshly squeezed lemon juice
1/4 cup of heavy cream
2 tablespoons of capers, drained

Begin by grilling or cooking your chicken breasts until they are fully cooked. In a shallow dish, whisk together the flour, salt, and pepper. Dredge your Portobello mushrooms in the flour mixture, shaking off any excess.

Melt 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Add the mushrooms and thyme and cook until tender and browned, about 4-5 minutes per side. Remove the mushrooms from the skillet and set them aside.

Lower the heat to medium and add the remaining 2 tablespoons of butter, chicken broth, lemon juice, and heavy cream to the skillet. Whisk the liquid together, scraping up any browned bits from the bottom of the pan. Add the capers and continue to cook the sauce until it has thickened slightly, about 3-4 minutes.

To serve, place a grilled chicken breast on each plate, top with a Portobello mushroom cap, and drizzle the lemon cream sauce over the top. Simple and delicious!

Caprese Chicken Portobello Mushrooms

If you're a fan of Caprese salad, you're going to love this recipe from LemonsforLulu.com. Here's what you'll need:

4 Portobello mushroom caps
4 boneless, skinless chicken breasts
2 tablespoons of olive oil
Salt and pepper, to taste
1/2 cup of balsamic vinaigrette
4 slices of fresh mozzarella cheese
4 slices of ripe tomato
Fresh basil, chopped

Preheat your oven to 375°F. Place your Portobello mushroom caps onto a baking sheet and brush them all over with olive oil. Season them with salt and pepper. Place your chicken breasts onto the same baking sheet and brush them with balsamic vinaigrette.

Bake the mushrooms and chicken for 25-30 minutes, or until the chicken is fully cooked. Top each Portobello mushroom cap with a slice of fresh mozzarella cheese and a slice of ripe tomato. Return the baking sheet to the oven and bake for an additional 5 minutes, or until the cheese has melted.

To serve, place a Caprese chicken breast on each plate with a Portobello mushroom on the side. Sprinkle everything with fresh chopped basil for an extra burst of flavor.

Chicken Portobello in Cream Sauce

Next up is a rich and creamy recipe from The Shared Spice. Here are the ingredients you'll need for this indulgent dish:

4 Portobello mushrooms
4 boneless, skinless chicken breasts
1 tablespoon of olive oil
Salt and pepper, to taste
1/4 cup of unsalted butter
1/4 cup of all-purpose flour
1 1/2 cups of chicken broth
1/2 cup of heavy cream
1/2 cup of grated Parmesan cheese
1/4 cup of chopped fresh parsley

Preheat your oven to 375°F. Clean your Portobello mushrooms and remove their stems. Cut your chicken breasts into small pieces.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until it is browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set it aside on a plate.

Lower the heat to medium and melt the butter in the same skillet. Once melted, whisk in the flour until smooth. Gradually pour in the chicken broth, whisking constantly. Bring the sauce to a simmer and continue to whisk until it thickens, about 4-5 minutes.

Add the cream, Parmesan cheese, and chopped parsley to the sauce, whisking until everything is well combined. Season the sauce with salt and pepper, to taste.

Place your Portobello mushrooms onto a baking sheet and fill each cap with the cooked chicken. Pour the cream sauce evenly over each mushroom cap. Bake for 15-20 minutes, or until the sauce is bubbly and golden brown.

There you have it, four delicious and unique chicken stuffed Portobello mushrooms recipes to satisfy your taste buds! Which one will you try first?

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