Recipe: Tasty K's chicken stuffed portabella mushrooms

K's chicken stuffed portabella mushrooms. Press mixture onto mushrooms, dividing evenly and fitting each mushroom. Portobello mushrooms stuffed with chicken, cheese and seasonings. an easy meal or appetizer! The meaty flavor of portobello mushrooms makes them a flavorful alternative to red meat.

I kept the stuffed mushrooms on the center oven rack when baking. Giant portobello mushrooms are stuffed with a savory combination of pepperoni, spinach, Parmesan cheese, and mozzarella cheese. Added all the other ingredients, mixed and topped the portabellas. You can cook K's chicken stuffed portabella mushrooms using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of K's chicken stuffed portabella mushrooms

1. Prepare 2 large of portabella mushrooms.
2. Prepare 1/2 cup of cream cheese.
3. It's 1/4 cup of chives chopped very fine.
4. You need 2 cup of cooked chicken ,shredded.
5. You need 1/4 of bread crumbs.
6. You need 3 tbsp of butter.

Mushrooms are one of my favorite foods and I have been wanting to try doing a stuffed mushroom dish for a while. I came across this recipe for creamy stuffed portabella mushrooms at a perfect time as I had some leftover chicken in my freezer that I wanted to use. This dish sounded really good with. Portabella (a.k.a. portobello) mushrooms are just grown-up cremini mushrooms.

K's chicken stuffed portabella mushrooms instructions

1. wash & drain mushrooms ,set aside.
2. preheat oven to 350.
3. mix cream cheese,chicken & chives together.
4. fill mushroom caps with mixture.
5. in a small bowl mix bread crumbs & butter together & top mushrooms with mixture ... place in oven for 15-20.

Huge portabellas are great for grilling, and the smaller ones are perfect for stuffing. You'll love them because they can be made ahead; party goers will find them delicious. This stuffed portobello mushrooms recipe uses one cooked chicken breast. You could use rotisserie chicken if you want or, if you like to meal prep, cook some bone-in chicken breasts (or boneless) and keep them in the fridge for salads or recipes like this. I find it's a real time saver to have cooked.