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–+ servings
Chicken and Spinach Stuffed Portobello Mushrooms

Savory Chicken and Spinach Stuffed Portobello Mushrooms Delight

Chicken and Spinach Stuffed Portobello Mushrooms are a healthy, low-carb option for dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 mushrooms
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mushrooms
  • 4 caps Portobello Mushroom Huge and fresh
  • to taste Salt Kosher or sea salt
  • to taste Pepper
For the Filling
  • 1 lb Chicken Feel free to sub turkey or plant-based
  • 10 oz Spinach Frozen works if thawed and drained
  • 1/2 cup Parmesan Cheese Substitute nutritional yeast for vegan
  • 1 small Onion Shallots can be a substitute
  • 1 Egg Consider a flax egg for vegan
  • 8 cloves Garlic Adjust to preference
  • 1/3 cup Fresh Parsley Swap with basil or cilantro if desired
  • 3/4 tsp Onion Powder Omit if using fresh onion
  • 1/2 tsp Dried Oregano Italian seasoning also works
  • 1/4 tsp Red Pepper Flakes Leave out for unspicy version
  • 2 cups Marinara Sauce Low-sugar brand recommended
  • 6 oz Mozzarella Cheese Dairy-free cheese works for vegan
For Garnish
  • to taste Fresh Parsley Optional but recommended

Equipment

  • Skillet
  • baking sheet
  • parchment paper
  • mixing bowl
  • small saucepan
  • meat thermometer

Method
 

Cooking Instructions
  1. In a skillet, wilt the spinach over medium heat for 3-4 minutes until tender, cool, squeeze out excess moisture, and chop finely.
  2. While the spinach cools, mince the garlic and onion, chop the parsley, and dice the chicken.
  3. Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.
  4. Wipe the portobello caps clean, remove the gills and stems, and roast gill-side up for 10 minutes, then flip and roast gill-side down for another 5 minutes.
  5. In a bowl, combine the chicken, spinach, garlic, onion, parsley, parmesan, egg, and spices until just mixed.
  6. Return mushroom caps gill-side down, season tops with salt and pepper, and fill with the mixture, lightly spray tops.
  7. Bake for 15-20 minutes at 425°F (218°C) until chicken reaches 160°F (71°C) and mushrooms are tender.
  8. Sprinkle mozzarella cheese on each mushroom and return to oven for another 3-5 minutes until melted.
  9. Heat marinara sauce in a saucepan over low heat until warmed through.
  10. Transfer mushrooms to plates, drizzle with sauce, top with extra mozzarella and parsley, and serve immediately.

Nutrition

Serving: 1mushroomCalories: 350kcalCarbohydrates: 12gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 40mgCalcium: 300mgIron: 3mg

Notes

Drain spinach well to avoid soggy filling. Check chicken temperature to ensure it's cooked safely. Prep ahead for a smooth process and customize cheese if desired.

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