Ingredient: extra old white cheddar cheese, shredded

How is it spelled? Portobello or Portabella – from what I understand there is no ‘right’ spelling. Both versions are accepted, but the Mushroom Council  decided to go with Portabella to provide some consistency across the market.

Have you ever stopped and thought about how many vegetables are fantastic when stuffed? Any vegetable with a fairly sturdy shape can become an edible vessel for dinner. All we need to do is fill the inside with a stuffing of our choice, a little time in the oven until everything is heated through and dinner is ready!

I find the versatility of the portabella mushroom is endless. They have a rich, meaty texture and flavor which is retained even after cooking. You can use them in soups, stews, baked pasta, rice dishes or as a meat substitute in salads. Portabellas are excellent paired with fresh herbs, cheese, tomato or cream-based sauces, leafy greens, garlic and onions.

I’m sure the appeal of mushrooms isn’t for everyone. For Brion & I, we love that earthy taste. There is hardly anything you can’t use mushrooms in from appetizers to main course.

For our stuffed mushrooms today, I made a sun-dried tomato sauce then stuffed the Portabella caps with some chicken & stuffing and baked them in it for a supper entrée. Tasty and filling!

Print Recipe

Cheesy Chicken & Stuffing Stuffed Portobello Mushrooms

Votes: 1
Rating: 5
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Cuisine

American

Keyword

cheesy chicken & stuffing stuffed portobello mushrooms

Servings

MetricUS Imperial

Ingredients

Chicken & Stuffing

• 2 chicken breasts, boneless, skinless
• 1 Tbsp olive oil
• 1 cup chicken broth
• 2 Tbsp butter, divided
• 1 tsp garlic powder
• 1 tsp dried basil
• 3/4 tsp onion salt
• 1 tsp dried parsley
• 1/2 tsp celery salt
• 3/4 tsp EACH salt & pepper
• 1 box chicken stuffing mix
• 100 gm extra old white cheddar cheese, shredded

Sauce

• 1 Tbsp olive oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1 tsp smoked paprika
• 1 cup sun-dried tomatoes, sliced
• 1 medium zucchini, julienned
• 1/3 cup white wine
• 1/2 cup vegetable broth
• pinch of salt & pepper
• 1/3 cup half & half cream
• 50 gm Parmesan cheese, grated

Mushrooms

• 5 medium portobello mushroom CAPS Use stems in the sauce, chopped.
• 1 large egg, beaten
• 3 Tbsp flour
• 1/4 tsp EACH salt & garlic salt
• 1/2 tsp EACH pepper, dried oregano, dried thyme & smoked paprika
• 2 Tbsp olive oil

Cuisine American Keyword cheesy chicken & stuffing stuffed portobello mushrooms Servings MetricUS Imperial Ingredients Chicken & Stuffing 2 chicken breasts, boneless, skinless 1 Tbsp olive oil 1 cup chicken broth 2 Tbsp butter, divided 1 tsp garlic powder 1 tsp dried basil 3/4 tsp onion salt 1 tsp dried parsley 1/2 tsp celery salt 3/4 tsp EACH salt & pepper 1 box chicken stuffing mix 100 gm extra old white cheddar cheese, shredded Sauce 1 Tbsp olive oil 1 medium onion, sliced 2 cloves garlic, minced 1/2 tsp dried oregano 1 tsp smoked paprika 1 cup sun-dried tomatoes, sliced 1 medium zucchini, julienned 1/3 cup white wine 1/2 cup vegetable broth pinch of salt & pepper 1/3 cup half & half cream 50 gm Parmesan cheese, grated Mushrooms 5 medium portobello mushroom CAPS Use stems in the sauce, chopped. 1 large egg, beaten 3 Tbsp flour 1/4 tsp EACH salt & garlic salt 1/2 tsp EACH pepper, dried oregano, dried thyme & smoked paprika 2 Tbsp olive oil

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Chicken & Stuffing

1. In a small bowl, create a seasoning blend by mixing together garlic powder, dried basil, onion salt, dried parsley, salt, black pepper, & celery salt. Rub the seasoning blend evenly on both sides of the chicken breasts.
2. Preheat oven to 375 F.
3. Place the seasoned chicken breasts in a baking dish & add the chicken broth to the dish. Cover the baking dish with foil & bake for approximately 25-30 minutes, or until the chicken is cooked through. Remove the chicken from the oven, dice it & set it aside.
4. Prepare the chicken stuffing mix according to the package directions. Toss with cooked chicken. Grate cheddar cheese.

Sauce

1. In a skillet, heat oil. Add onion & cook for 2 minutes until it starts to soften. Add reserved mushroom stems, garlic, oregano, paprika, sun-dried tomatoes & zucchini. Cook for 2 minutes while stirring with a spatula. Add wine & allow to bubble for 2 minutes then add vegetable broth, salt & pepper. Bring to a boil & simmer for 5 minutes.
2. Stir the cream & Parmesan cheese into the sauce. Place in a 9 x 13-inch baking dish.

Mushrooms

1. Whisk the egg lightly in a shallow bowl. In a separate shallow bowl, combine flour, salt, pepper, oregano, thyme, paprika & garlic salt. In a large skillet, heat olive oil on medium-high. Dip the mushrooms in the egg then in the flour mixture. Coat the outside of the mushrooms, trying not to get too much flour inside the ‘cap’. In the skillet, fry mushrooms on both sides until lightly golden. Use a tong to help fry the sides as well. Remove mushrooms to a plate. 4. Set aside, keep warm.

Assembly & Baking

1. Preheat oven to 350F.
2. Pack each Portobello mushroom cap with the chicken & stuffing mixture, ensuring it's firmly packed to stay in place during baking. Nestle the stuffed mushrooms on top of the sauce in the baking dish. Cover the baking dish with foil.
3. Bake for about 20-25 minutes or until the mushrooms are tender & the stuffing is heated through. For the last 5 minutes of baking, remove the foil & sprinkle with cheese. When cheese is melted, remove the stuffed mushrooms from the oven.
4. Nice to serve with pasta or potatoes.

Recipe Notes

• Since their is just two of us, I only made half the recipe as you will notice in the picture.