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Apr 28, 2014

Over Stuffed Creamy Chicken Portobellos

My husband and I enjoy getting appetizers occasionally at some of our favorite restaurants. Stuffed mushrooms seem to be something that catches our attention as both of us really enjoy mushrooms. 

I thought to myself, why should we only enjoy stuffed mushrooms away from home? They can't be too hard to make. Even though my version isn't quite like one of our favorite appetizers, it's pretty close. These are really easy and you can serve these as a side or main dish. I choose them as a main dish and I'll serve them with something green.

I like to keep my dishes pretty simple. The filling is mostly cream cheese, chicken and some spices but I am sure you can add veggies and other spices of your choice!

If you don't like mushrooms, you can use the basic filling mixture for dips, load it on top of bread or smear it over a pizza crust!

These guys are super easy to make! First you'll start by pre-baking your mushroom caps for 20 minutes at 450 degrees. Then you'll mix your filling ingredients together (see recipe below). Once the mushrooms have finished pre-baking, you'll stuff them to the brim and beyond with the filling. 

Once the mushrooms are stuffed, you'll top them with some Parmesan cheese, parsley and bread crumbs.

If you have been following me for a while, you know that I have to cook gluten free for medical reasons. Some of you have turned to me for gluten free recipes so I will comment that the bread crumbs I use by Glutino are gluten free. 

Once the the toppings are sprinkled on, these guys will go back into the oven for 5 more minutes to get the topping gooey and warm. You'll want to throw the broiler on for an additional two minutes so the tops get brown and crispy! 

These are seriously very easy. My husband loves them! He's a meat and potatoes kind of guy, but he definitely looks forward to stuffed mushrooms. So go ahead and be naughty.. make this appetizer as an entree!

Over Stuffed Creamy Chicken Portobellos

  • 2 Portobello Mushroom Caps
  • 2 Cups Cooked Shredded Chicken (I make mine ahead in the crock pot!)
  • 3 Slices Crumbled Bacon
  • 1/4 Cup Parmesan Cheese
  • 1/4 Teaspoon Garlic Powder
  • 1/4 Teaspoon Onion Powder
  • 1/4 Teaspoon Pepper
  • Pinch Salt
  • 4 Ounces Cream Cheese
  • 1 Tablespoon Freeze Dried Chives
  • 1 Teaspoon Dried Parsley
  • 1 Teaspoon Bread Crumbs
Cooking Directions
  1. Preheat oven to 425 degrees. 
  2. Set out cream cheese to soften. 
  3. Remove stem from portobello cap. 
  4. Place naked portobello caps on baking pan or sheet with the fins upward. Bake for 20 minutes.
  5. Prepare filling by combining shredded chicken, bacon and cream cheese with mixer paddle. Mix in Parmesan cheese, garlic powder, onion powder, pepper, salt and chives.
  6. Divide mixture evenly and fill caps. Sprinkle on some Parmesan cheese, bread crumbs and the parsley. 
  7. Bake mushrooms for another 5 minutes. Broil for about two minutes until toppings start to brown.


  1. These sound so, so delicious! My boyfriend usually turns down stuffed anything, but considering there's crumbled bacon in it, I know he'll be sold on this recipe. Yum :)

  2. This looks delicious!! Matt refuses to eat anything other than a morel mushroom and it's so irritating because I LOVE all mushrooms!

  3. Looks great! Going to try this.....thanks for the recipe. :)

    1. Thanks, Kathy! They are good.... even Gary will like them :)


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