Chicken and Cheese Stuffed Portobello Mushrooms


If you’ve got some leftover chicken in the refrigerator, this quick and easy recipe is a great way to turn it into a whole new meal.  If you don’t have leftovers, you can either poach some, buy a rotisserie chicken.  

(25 votes, average: 3.72 out of 5)
Chicken and Cheese Stuffed Portobello Mushrooms


  • 2 large Portobello mushrooms, stems removed
  • 1 cup shredded chicken
  • 2/3 cup shredded Italian blend cheese
  • 1/4 cup green onions, sliced
  • 2 Tbsp sun dried tomatoes, chopped
  • 1 tsp dried basil
  • 2 Tbsp parmesan cheese, shredded


  1. Preheat oven to 450 degrees and place mushrooms stem side up on a baking sheet.
  2. Stir together chicken, cheese, onions, sun dried tomatoes and basil. Spoon into mushroom caps. Sprinkle with parmesan cheese.
  3. Bake for 15 minutes or until filling is hot and cheese is melted.

Yield: 2

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Betsy Webb
Betsy Webb
8 years ago

Looking over the chicken stuffed portobello recipe, I was interested in seeing what the reviews might be like. I tapped on the stars thinking that would bring up reviews, and realized I had inadvertently given the recipe a two star rating! Wow; haven’t even tried it and I dinged it, can’t figure out how to go back and change it. Makes me wonder if others have done the same and if the star reviews are all that valid.

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