Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms are a hearty and flavorful dish stuffed with a creamy combination of rooster, spinach, greens, and melted cheese.

Roasted till tender and golden, they make a hearty principal dish or a powerful facet alongside bacon-wrapped pork tenderloin or air fryer chicken breasts for the proper meal.

plated Stuffed Portobello Mushrooms — Stuffed Portobello Mushrooms 53

Holly’s Recipe Highlights: Stuffed Portobello Mushrooms

SWP Holly — Stuffed Portobello Mushrooms 54

Taste: These mushrooms have a wealthy, savory taste with creamy cheese, tender rooster, earthy mushrooms, and a touch of garlic and greens in each chew.
Why Make It: That is the final word weeknight dinner. It turns leftover rooster right into a hearty, tacky meal with little or no prep.
Prep Word: You’ll want to squeeze the spinach very dry earlier than mixing.
Serving Recommendations: Serve these mushrooms with a green salad, roasted vegetables, or crusty bread to spherical out the meal.

Cook dinner Time: 50 Minutes Servings: 4 Mushrooms Cook dinner Technique: Stovetop and Oven

Ingredient Notes

oil , chicken , spinach , cream cheese , parmesan , mozzarella , garlic , onion , pepper , sour cream , mushrooms with labels to make Stuffed Portobello Mushrooms — Stuffed Portobello Mushrooms 55

Portobello Mushrooms: Select giant, agency mushrooms with easy, dry caps for one of the best outcomes. Eradicating the gills creates extra room for the filling.
Cooked Hen: Rotisserie chicken is a fast and handy alternative, whereas leftover oven-baked chicken works too. For a vegetarian model, exchange the rooster with chopped marinated artichokes for a flavorful different.
Frozen Chopped Spinach: Frozen chopped spinach works finest as a result of it blends evenly into the filling and is straightforward to organize. You’ll want to squeeze out as a lot moisture as potential to maintain the filling thick and creamy.
Mozzarella Cheese: Mozzarella melts right into a gooey, golden topping with a gentle, creamy taste. Monterey Jack, provolone, or an Italian cheese mix are all glorious substitutes.

Mushrooms are porous, so it’s finest to wash them by wiping away any particles with a clear paper towel. In the event that they’re actually soiled, make certain it’s a really fast rinse.

Use a spoon to scrape off the gills after which roast them cap facet down within the oven per recipe beneath.

Pre-Roast the Mushroom Caps: Pre-baking the mushroom caps, cap-side down, releases extra moisture and prevents a watery filling.
Chop Filling Elements Evenly: Cube the rooster, onions, and peppers into small, uniform items so the filling stays collectively and matches neatly in each chew.
Let Them Relaxation Earlier than Serving: Permit the mushrooms to sit down for 3 to five minutes after taking them out of the oven. This helps the cheese set, so they’re simpler to chop and serve.
Garnish Simply Earlier than Serving: Add chopped contemporary parsley or basil proper earlier than serving for a pop of contemporary taste and colour.

Save Them for Later

Assemble stuffed mushrooms the day earlier than and hold them lined within the fridge till able to bake. Or hold leftovers in an hermetic container for as much as 4 days.
Freeze stuffed portobellos and canopy with plastic wrap on a baking sheet. Switch them to a zippered bag as soon as frozen after which thaw them within the fridge earlier than cooking or reheating.

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text — Stuffed Portobello Mushrooms 56

Prep Time 20 minutes

Cook dinner Time 30 minutes

Complete Time 50 minutes

Preheat oven to 425°F. Grease a rimmed baking sheet.
Put together the portobello mushrooms by eradicating the stems and scraping out the gills on the underside. Discard the gills.
Brush either side of the mushrooms with 2 tablespoons of olive oil and place them cap-side down on the ready baking sheet. Roast for 10 minutes.
In the meantime, finely chop the mushroom stems. In a non-stick skillet, warmth 1 teaspoon of olive oil over medium warmth. Add the onion, garlic, mushroom stems, and purple bell pepper. Cook dinner till tender, roughly 5 minutes.
In a medium bowl mix cream cheese and bitter cream with a hand mixer till fluffy. Fold within the cooked onion combination, rooster (or diced artichokes), spinach, ½ cup mozzarella cheese, and parmesan cheese. Season with salt and pepper.
Flip the mushrooms over and fill with the rooster combination. High with the remaining ½ cup of mozzarella cheese.
Bake for 12-16 minutes or till heated via and the cheese is browned.

You’ll be able to substitute the cooked rooster with drained and diced marinated artichokes for a vegetarian model or facet dish.
Relying on the dimensions of the mushrooms, you might have additional filling. It may be added to smaller mushrooms and even bell peppers.
Roasting the mushrooms first removes extra liquid. Guarantee to squeeze out the surplus moisture from the thawed frozen spinach to keep away from a watery filling.
Be happy to garnish the mushrooms with contemporary herbs, similar to chopped parsley or basil, earlier than serving for added taste and visible attraction.
Retailer leftovers within the fridge in a lined container for as much as 4 days. Reheat within the oven till heated via.

Diet data supplied is an estimate and can range based mostly on cooking strategies and types of elements used.

Course Appetizer, Hen, Dinner, Entree

Delicacies American

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