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Stuffed Bell Peppers

Chicken Stuffed Portobello Mushrooms

Chicken Stuffed Portobello Mushrooms

Servings : 4

Nutrition per serving: 261 Calories, 11g Carbohydrates, 12g Fat, 29g Protein

By Deanna Hill


These stuffed mushrooms are delicious and flavourful.  They are a great way to use up any left over chicken in your fridge as well as the last bits of your onions or peppers.  Feel free to play around with any other left over veggies you have as well, this recipe is easily adaptable for what you have on hand.  If you don’t have left over chicken, no problem, I have included directions to quickly and easily prepare some for this recipe.




4 Portobello mushrooms

2 Cups cooked, shredded chicken breast

1 Tbsp Olive Oil

1 Cup diced red pepper

½ Cup diced red onion

1 jalapeno pepper, (very finely diced)

½ Cup low sodium Chicken Broth

1/3 Cup light cream cheese

1 clove garlic, crushed

½ tsp crushed red chilies

2 cups spinach

salt/pepper to taste

1/4 cup shredded cheese



Pre-heat oven to 400 degrees


Start by prepping your mushrooms.  Remove stems and then with a spoon carefully scrape out the gills.  Give the mushrooms a quick rinse and then pat dry with a paper towel.  Set aside on a baking sheet.


1. In a large saucepan, heat olive oil on medium heat.  Add onion, red pepper, jalapeno, and garlic.  Cook for 7-10 minutes until onion is becoming soft and translucent.

2. Add shredded chicken, chicken broth, and crushed chilies.  Continue to cook until chicken is heated through.  

3. Stir in the cream cheese and stir well until it has melted and combined with the rest of the ingredients.

4. Stir in spinach and cook just until spinach is beginning to wilt.

5. Spoon mixture evenly between the 4 mushroom caps

6. Top each with 1 tbsp of the shredded cheese

7. Place in oven and bake for about 15 minutes until mushrooms have softened and the cheese has melted and is slightly browned.


Enjoy these on their own, or with a nice garden salad.


Shredded Chicken Breast


In a small saucepan, heat 1 cup of chicken stock over medium heat.  Place 2 chicken breasts in the pan and cover with a lid.   Simmer for about 15-20 min until chicken is cooked through and it starts to pull apart if you use a fork.  If your liquid does not completely cover your chicken, make sure you turn it after about the first 10 min.


Once chicken is cooked through, remove from heat, place chicken on a plate or in a bowl, and with 2 forks, gently pull it apart.

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