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 major dish or a formidable facet alongside bacon-wrapped pork tenderloin or air fryer chicken breasts for the proper meal.

Holly’s Recipe Highlights: Stuffed Portobello Mushrooms

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 last word weeknight dinner. It turns leftover rooster right into a hearty, tacky meal with little or no prep.
Prep Observe: You should definitely squeeze the spinach very dry earlier than mixing.
Serving Solutions: Serve these mushrooms with a green salad, roasted vegetables, or crusty bread to spherical out the meal.

Prepare dinner Time: 50 Minutes Servings: 4 Mushrooms Prepare dinner Methodology: 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

Portobello Mushrooms: Select massive, agency mushrooms with clean, dry caps for the most effective outcomes. Eradicating the gills creates extra room for the filling.
Cooked Hen: Rotisserie chicken is a fast and handy selection, 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 greatest as a result of it blends evenly into the filling and is straightforward to arrange. You should definitely squeeze out as a lot moisture as doable 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 greatest to scrub them by wiping away any particles with a clear paper towel. In the event that they’re actually soiled, ensure 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 Substances 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: Enable 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 recent parsley or basil proper earlier than serving for a pop of recent taste and colour.

Save Them for Later

Assemble stuffed mushrooms the day earlier than and preserve them coated within the fridge till able to bake. Or preserve 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.

Cozy Stuffed Favorites

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Prepare 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 pink bell pepper. Prepare 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. Prime with the remaining ½ cup of mozzarella cheese.
Bake for 12-16 minutes or till heated by and the cheese is browned.

You may substitute the cooked rooster with drained and diced marinated artichokes for a vegetarian model or facet dish.
Relying on the scale of the mushrooms, you might have further 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 at liberty to garnish the mushrooms with recent herbs, equivalent to chopped parsley or basil, earlier than serving for added taste and visible enchantment.
Retailer leftovers within the fridge in a coated container for as much as 4 days. Reheat within the oven till heated by.

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

Course Appetizer, Hen, Dinner, Entree

Delicacies American

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