5.0 from 132 votes
Stuffed Portobello Mushrooms
Chicken, peppers, onions, and spinach are added to a creamy sauce and baked in portobello mushroom caps with cheese.
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4
Calories: 487 kcal
Course:
Main Course , Appetizer , Dinner
Cuisine:
American
Ingredients
- 4 portobello mushrooms
- 2 tablespoons olive oil
- ½ yellow onion finely diced
- 2 cloves garlic minced
- ¼ cup finely diced red bell pepper
- 4 ounces cream cheese softened
- ¼ cup sour cream
- 2 cups cooked chopped chicken or 14 oz diced artichokes
- 5 ounces frozen chopped spinach thawed and squeezed dry
- 1 cup shredded Mozzarella cheese divided
- ½ cup shredded Parmesan cheese
- ½ teaspoon black pepper or to taste
- ¼ teaspoon salt or to taste
Instructions
- Preheat oven to 425°F. Grease a rimmed baking sheet.
- Prepare the portobello mushrooms by removing the stems and scraping out the gills on the underside. Discard the gills.
- Brush both sides of the mushrooms with 2 tablespoons of olive oil and place them cap-side down on the prepared baking sheet. Roast for 10 minutes.
- Meanwhile, finely chop the mushroom stems. In a non-stick skillet, heat 1 teaspoon of olive oil over medium heat. Add the onion, garlic, mushroom stems, and red bell pepper. Cook until tender, approximately 5 minutes.
- In a medium bowl combine cream cheese and sour cream with a hand mixer until fluffy. Fold in the cooked onion mixture, chicken (or diced artichokes), spinach, ½ cup mozzarella cheese, and parmesan cheese. Season with salt and pepper.
- Flip the mushrooms over and fill with the chicken mixture. Top with the remaining ½ cup of mozzarella cheese.
- Bake for 12-16 minutes or until heated through and the cheese is browned.
Cup of Yum
Notes
- You can substitute the cooked chicken with drained and diced marinated artichokes for a vegetarian version or side dish.Depending on the size of the mushrooms, you may have extra filling. It can be added to smaller mushrooms or even bell peppers.Roasting the mushrooms first removes excess liquid. Ensure to squeeze out the excess moisture from the thawed frozen spinach to avoid a watery filling.Feel free to garnish the mushrooms with fresh herbs, such as chopped parsley or basil, before serving for added flavor and visual appeal.
- Store leftovers in the fridge in a covered container for up to 4 days. Reheat in the oven until heated through.
Nutrition Information
Calories
487
(24%)
Carbohydrates
12g
(4%)
Protein
26g
(52%)
Fat
38g
(58%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
4g
Monounsaturated Fat
14g
Trans Fat
0.1g
Cholesterol
112mg
(37%)
Sodium
708mg
(30%)
Potassium
684mg
(20%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
5295IU
(106%)
Vitamin C
16mg
(18%)
Calcium
356mg
(36%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 487
% Daily Value*
| Calories | 487 | 24% |
| Carbohydrates | 12g | 4% |
| Protein | 26g | 52% |
| Fat | 38g | 58% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 112mg | 37% |
| Sodium | 708mg | 30% |
| Potassium | 684mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 5295IU | 106% |
| Vitamin C | 16mg | 18% |
| Calcium | 356mg | 36% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.