Cheesy Chicken and
Stuffing Stuffed
Portobello Mushrooms
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Stuffed Portabella mushrooms with chicken and cheese stuffing is an irresistible culinary creation that brings together the earthy richness of Portabella mushrooms with a delectable mixture of savory chicken and gooey cheese Stuffing. The stuffing is generously piled into the mushroom caps, allowing the flavors to meld and the cheese to melt into a golden, bubbling goodness. As the mushrooms become soft, the aromas of the tender chicken, stuffing, and rich cheese mingle, creating a tantalizing sensory experience.
You Will Need
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4 large Portobello mushrooms caps
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2 boxes chicken stuffing mix
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6 Chicken breast
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4 Table Spoons Butter (divided)
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2 Cups Chicken broth (or water)
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2 tsp Garlic Powder
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2 tsp Basil
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2 tsp Onion salt
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2 tsp Parsley
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2 tsp salt
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2 tsp pepper
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1 tsp celery salt
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Shredded Cheese (Optional)
What goes well with Stuffed Mushrooms?
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How to make Instant Pot Stuffed Portobello Mushrooms with Chicken and Stuffing
For the Chicken:
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In a small bowl, mix together the garlic powder, basil, onion salt, parsley, salt, pepper, and celery salt to create a seasoning blend.
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Coat both sides of the chicken breasts evenly with the seasoning blend.
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Place the trivet into your Instant Pot.
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Pour 2 cups of chicken broth (or water) into the Instant Pot.
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Arrange the seasoned chicken breasts on the trivet. If needed, you can stack them.
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Close the Instant Pot lid and set it to Manual mode for 15 minutes at high pressure. Allow a 10-minute natural release after the timer goes off, followed by a quick release.
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Carefully remove the chicken breasts, dice them, and set them aside. You can use fewer chicken breasts and save the extras for another meal, like BBQ chicken the next day.
For the Stuffing:
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Prepare the chicken stuffing mix according to the package directions.
Putting it all together:
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In a large mixing bowl, combine the diced chicken with the prepared stuffing mixture.
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Use a large spoon to create rounded balls of the stuffing mixture, roughly the size of an orange.
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Remove the stems from the Portobello mushrooms and gently scoop out the gills to create a cavity for the stuffing.
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Stuff each Portobello mushroom cap with the chicken and stuffing mixture.
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Place each stuffed mushroom on the trivet inside the Instant Pot.
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Set the Instant Pot to Manual mode for 3 minutes and then perform a quick release.
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After releasing the pressure, carefully open the Instant Pot lid.
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If desired, sprinkle your preferred shredded cheese on top of each stuffed mushroom.
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Cover the Instant Pot with the lid again and allow it to stand for 2 minutes, allowing the cheese to melt.
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Carefully remove the stuffed Portobello mushrooms from the Instant Pot and serve.
You can buy Portobello mushrooms in different sizes. Not only can you use large portobello mushrooms, you can also use baby portobellos. Having said that, regular white mushrooms or cremini mushrooms can also be stuffed, so use your favorite. The only thing to keep in mind is that the smaller the mushrooms are the more you can stuff.
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How to make Oven Stuffed Portobello Mushrooms with Chicken and Stuffing
For the Chicken:
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Preheat your oven to 375°F (190°C).
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In a small bowl, mix together the garlic powder, basil, onion salt, parsley, salt, pepper, and celery salt to create a seasoning blend.
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Coat both sides of the chicken breasts evenly with the seasoning blend.
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In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the seasoned chicken breasts and cook for about 3-4 minutes on each side, until they are browned.
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Transfer the browned chicken breasts to a baking dish and cover the dish with aluminum foil.
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Bake the chicken in the preheated oven for about 20-25 minutes or until the internal temperature reaches 165°F (74°C). Once done, remove the chicken from the oven, let it cool slightly, and then dice it into bite-sized pieces.
For the Stuffing:
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Prepare the chicken stuffing mix according to the package directions.
Putting it all together:
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Remove the stems from the Portobello mushrooms and gently scoop out the gills to create a cavity for the stuffing.
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In a large mixing bowl, combine the diced chicken with the prepared stuffing mixture.
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Stuff each Portobello mushroom cap with the chicken and stuffing mixture.
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Place the stuffed Portobello mushrooms in a baking dish.
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Melt the remaining 2 tablespoons of butter and drizzle it over the stuffed mushrooms.
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If desired, sprinkle your preferred shredded cheese on top of each stuffed mushroom.
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Cover the baking dish with aluminum foil.
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Bake in the preheated oven for approximately 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
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Remove the foil during the last 5 minutes of baking to allow the cheese to brown slightly.
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Once done, carefully remove the stuffed Portobello mushrooms from the oven.
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Serve hot and enjoy your oven-baked Stuffed Portobello Mushrooms with Chicken and Stuffing!
This method allows you to enjoy the same delicious dish without using an Instant Pot, making it a great option for oven cooking.
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Stuffed Portobello Mushrooms with Chicken and Stuffing Variations
Spinach and Feta Stuffed Portobello Mushrooms:
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Add sautéed spinach and crumbled feta cheese to the stuffing mixture for a Mediterranean-inspired twist.
Crab and Cream Cheese Stuffed Portobello Mushrooms:
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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:
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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:
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Sauté ground Italian sausage and mix it with diced mushrooms, onions, and breadcrumbs for a hearty stuffing.
Mediterranean Stuffed Portobello Mushrooms:
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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:
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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:
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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:
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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:
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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:
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Incorporate fresh herbs like thyme, rosemary, and chives into the stuffing mixture and add crumbled goat cheese for a savory and creamy filling.
