Cheesy Chicken and
Stuffing Stuffed
Portobello Mushrooms
Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter!
Picture this cozy scene: savoring Stuffed Portabella Mushrooms filled with a hearty blend of chicken, cheese, and savory stuffing. Whether you prefer baking them in the oven or using the trusty Instant Pot, the result is pure comfort. The cheese melts into that inviting, golden goodness, while the mushrooms become tender. The whole house fills with the warm, comforting aroma of this delightful home-cooked dish. You can also use smaller mushrooms for Crowd-Pleasing Appetizers! Baby Bella Mushrooms are perfect for this. There is so many ways to make this dish, even in a casserole dish, by layering mushrooms then placing the stuffing and cheese on top. YUMMY!~
You Will Need
Serves 4
-
5 Medium Portobello mushroom caps
-
1 box of chicken stuffing mix
-
2 boneless, skinless chicken breasts
-
1 tablespoon olive oil
-
1 cup chicken broth
-
2 tablespoons butter (divided)
-
1 teaspoon garlic powder
-
1 teaspoon dried basil
-
3/4 teaspoon onion salt (adjust to taste)
-
1 teaspoon dried parsley
-
3/4 teaspoon salt (adjust to taste)
-
3/4 teaspoon black pepper (adjust to taste)
-
1/2 teaspoon celery salt
-
Shredded cheese (optional)
Thank you so much for supporting my site
How to make Instant Pot Stuffed Portobello Mushrooms with Chicken and Stuffing
Please read tips below: if using the Instant Pot
Sautéing the Mushrooms:
-
Dice one of the Portobello mushrooms.
-
Set your Instant Pot to Saute mode. Add 1 tablespoon of butter and olive oil. When the butter is melted and sizzling, add the diced mushrooms and a pinch of onion salt.
-
Sauté the mushrooms for approximately 5-7 minutes or until they become soft and browned. Remove from the Instant Pot and set them aside.
Preparing the Chicken:
-
In a small bowl, create a seasoning blend by mixing together garlic powder, dried basil, onion salt, dried parsley, salt, black pepper, and celery salt.
-
Rub the seasoning blend evenly on both sides of the chicken breasts.
-
Pour in the chicken broth into the Instant Pot, and use a spatula to scrape any browned bits from sautéing the mushrooms.
-
Add the seasoned chicken breasts to the Instant Pot.
-
Close the Instant Pot lid and set it to Manual mode for 10 minutes at high pressure. Allow a 10-minute natural release after the timer goes off, followed by a quick release.
-
Carefully remove the chicken breasts, dice them, and set them aside.
Preparing the Stuffing:
-
Prepare the chicken stuffing mix according to the package directions.
-
In a large mixing bowl, combine the prepared stuffing mixture with the sautéed mushrooms. Mix well.
Assembling and Cooking:
-
Remove the stems from the remaining 5 Portobello mushrooms and gently scoop out the gills to create a cavity for the stuffing.
-
Pack each Portobello mushroom cap with the chicken and stuffing mixture, ensuring it's firmly packed to stay in place during cooking.
-
Place each stuffed mushroom on the trivet inside the Instant Pot.
-
Set the Instant Pot to Manual mode for 5 minutes and then perform a quick release.
-
After releasing the pressure, carefully open the Instant Pot lid.
-
If desired, sprinkle your preferred shredded cheese on top of each stuffed mushroom.
-
Cover the Instant Pot with the lid again and allow it to stand for 2 minutes, allowing the cheese to melt.
-
Carefully remove the stuffed Portobello mushrooms from the Instant Pot and serve.
Thank you so much for supporting my site
How to make Oven Stuffed Portobello Mushrooms with Chicken and Stuffing
Sautéing the Mushrooms (Optional):
-
Dice one of the Portobello mushrooms.
-
In a pan, heat 1 tablespoon of butter and olive oil over medium-high heat. When the butter is melted and sizzling, add the diced mushrooms and a pinch of onion salt.
-
Sauté the mushrooms for approximately 5-7 minutes or until they become soft and browned. Remove from the pan and set them aside.
Preparing the Chicken:
-
In a small bowl, create a seasoning blend by mixing together garlic powder, dried basil, onion salt, dried parsley, salt, black pepper, and celery salt.
-
Rub the seasoning blend evenly on both sides of the chicken breasts.
-
Preheat your oven to 375°F (190°C).
-
Place the seasoned chicken breasts in a baking dish and add the chicken broth to the dish.
-
Cover the baking dish with foil and bake for approximately 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
-
Remove the chicken from the oven, dice it, and set it aside.
Preparing the Stuffing:
-
Prepare the chicken stuffing mix according to the package directions.
-
In a large mixing bowl, combine the prepared stuffing mixture with the sautéed mushrooms if you sautéed them earlier. Mix well.
Assembling and Baking:
-
Remove the stems from the remaining 5 Portobello mushrooms and gently scoop out the gills to create a cavity for the stuffing.
-
Pack each Portobello mushroom cap with the chicken and stuffing mixture, ensuring it's firmly packed to stay in place during baking.
-
Place the stuffed mushrooms in a baking dish or on a baking sheet.
-
If desired, sprinkle your preferred shredded cheese on top of each stuffed mushroom.
-
Cover the baking dish with foil or use a baking sheet with a foil tent to prevent over-browning.
-
Bake in the preheated oven for about 20-25 minutes or until the mushrooms are tender, and the stuffing is heated through.
-
For the last 5 minutes of baking, remove the foil or foil tent to allow the cheese to melt and develop a golden crust.
-
Carefully remove the stuffed Portobello mushrooms from the oven and serve.
Thank you so much for supporting my site
Select Quality Ingredients:
-
Choose fresh and firm Portobello mushrooms. Use high-quality chicken breasts and a reputable chicken stuffing mix for the best flavor.
Prep Work:
-
Ensure you've prepped all your ingredients before you start cooking. This includes dicing the mushrooms, seasoning the chicken, and preparing the stuffing mix.
Sauté Mushrooms:
-
Sautéing the diced mushrooms with a bit of butter and onion salt can enhance their flavor and texture. However, it's optional and can be skipped if you prefer.
Seasoning:
-
Season the chicken breasts generously with the spice blend for a flavorful result. Adjust the seasonings to your taste preferences.
-
Use a Meat Thermometer: To ensure that the chicken is cooked perfectly and avoid overcooking, use a meat thermometer. Chicken should reach an internal temperature of 165°F (74°C).
Firmly Pack the Mushrooms: "This is a must for both Oven Method and Instant Pot Method
-
When stuffing the Portobello mushrooms, pack the chicken and stuffing mixture firmly to ensure it stays in place during cooking.
Cheese:
-
If you choose to add cheese, use your favorite type, such as mozzarella, cheddar, or Parmesan. It adds a delicious layer of flavor and can be customized to your liking.
Baking Variation:
-
If you're baking in the oven, consider basting the mushrooms with some chicken broth or butter halfway through to keep them moist and flavorful.
-
Serving: Serve the stuffed mushrooms hot and garnish with fresh herbs like parsley for a pop of color and flavor.
Leftovers:
-
If you have leftover stuffing mixture, you can refrigerate it separately and use it in other dishes or as a side for another meal.
-
Variations: Feel free to get creative with additional ingredients like diced bell peppers, onions, or different herbs and spices to suit your taste.
Thank you so much for supporting my site
Stuffed Portobello Mushrooms with Chicken and Stuffing Variations
Spinach and Feta Stuffed Portobello Mushrooms:
-
Add sautéed spinach and crumbled feta cheese to the stuffing mixture for a Mediterranean-inspired twist.
Crab and Cream Cheese Stuffed Portobello Mushrooms:
-
Mix crab meat and cream cheese into the stuffing for a decadent and seafood-inspired filling. Add a sprinkle of Old Bay seasoning for extra flavor.
Bacon and Cheddar Stuffed Portobello Mushrooms:
-
Cook and crumble bacon and mix it with shredded cheddar cheese into the stuffing for a rich and indulgent filling.
Sausage and Mushroom Stuffed Portobello Mushrooms:
-
Sauté ground Italian sausage and mix it with diced mushrooms, onions, and breadcrumbs for a hearty stuffing.
Mediterranean Stuffed Portobello Mushrooms:
-
Add diced tomatoes, Kalamata olives, crumbled feta cheese, and fresh oregano to the chicken and stuffing mixture for a taste of the Mediterranean.
Caprese Stuffed Portobello Mushrooms:
-
Layer fresh mozzarella, tomato slices, and fresh basil leaves on top of the chicken and stuffing mixture in the mushrooms. Drizzle with balsamic glaze after baking.
BBQ Chicken Stuffed Portobello Mushrooms:
-
Toss the diced chicken in your favorite barbecue sauce before mixing it with the stuffing. Top with shredded cheddar cheese for a smoky, tangy twist.
Buffalo Chicken Stuffed Portobello Mushrooms:
-
Toss the diced chicken in buffalo sauce and mix with cream cheese for a spicy and creamy filling. Drizzle extra buffalo sauce on top before baking.
Tex-Mex Stuffed Portobello Mushrooms:
-
Use taco seasoning on the chicken and stuff the mushrooms with a mixture of cooked ground beef or turkey, black beans, corn, and shredded Mexican cheese.
Herb and Goat Cheese Stuffed Portobello Mushrooms:
-
Incorporate fresh herbs like thyme, rosemary, and chives into the stuffing mixture and add crumbled goat cheese for a savory and creamy filling.