Chicken and Spinach Stuffed Portobello Mushrooms – A Simple, Satisfying Dinner

If you’re craving something hearty but want to keep things light, these Chicken and Spinach Stuffed Portobello Mushrooms hit the sweet spot. They’re savory, cheesy, and loaded with flavor, yet feel fresh thanks to the spinach and herbs. The mushrooms act like built-in bowls, making this a tidy, all-in-one meal with minimal cleanup.

Serve them with a side salad or roasted veggies, and you’ve got dinner that looks restaurant-worthy without being fussy.

What Makes This Special

These stuffed portobellos bring together juicy chicken, garlicky spinach, and melty cheese in a way that tastes indulgent without the heaviness. The mushrooms add a meaty, umami backbone, so you won’t miss the carbs. It’s a recipe that’s easy to customize, great for meal prep, and a smart way to use leftover chicken.

Best of all, it cooks quickly and delivers maximum payoff with simple ingredients.

Shopping List

• Portobello mushroom caps (4 large) – look for firm, dry caps with intact gills
• Cooked chicken (2 cups, shredded or chopped) – rotisserie works great
• Fresh spinach (4 cups, roughly chopped)
• Olive oil (2–3 tablespoons)
• Garlic (3–4 cloves, minced)
• Yellow onion or shallot (1 small, finely diced)
• Cream cheese (4 ounces, softened)
• Shredded mozzarella (1 cup)
• Grated Parmesan (1/3 cup)
• Italian seasoning (1 teaspoon)
• Crushed red pepper flakes (optional, 1/4 teaspoon)
• Fresh parsley (2 tablespoons, chopped)
• Lemon (zest of 1/2 lemon, plus wedges for serving)
• Salt and black pepper (to taste)

How to Make It

1. Preheat the oven. Set it to 400°F (200°C). Line a baking sheet with parchment or lightly grease a baking dish.
2. Prep the mushrooms. Wipe the caps clean with a damp towel. Gently remove the stems and scrape out the gills with a spoon to make room for the filling.

   Brush the tops and insides with 1 tablespoon olive oil and season with salt and pepper.

3. Par-bake the caps. Place mushrooms gill-side up and bake for 8–10 minutes to release some moisture. Drain any liquid from the caps and baking sheet. This helps prevent sogginess later.
4. Sauté the aromatics. In a skillet, heat 1 tablespoon olive oil over medium heat.

   Add onion and cook 3–4 minutes until soft. Stir in garlic and cook 30 seconds until fragrant.

5. Wilt the spinach. Add spinach to the skillet with a pinch of salt. Cook, stirring, until just wilted and most moisture evaporates, about 2–3 minutes.

   Remove from heat and let cool slightly.

6. Make the filling. In a bowl, combine chicken, cream cheese, sautéed spinach mixture, Italian seasoning, crushed red pepper flakes, lemon zest, half the mozzarella, and half the Parmesan. Season with salt and pepper. Mix until creamy and well distributed.
7. Stuff the mushrooms. Spoon the filling evenly into each cap, mounding slightly.

   Top with the remaining mozzarella and Parmesan.

8. Bake until golden. Return to the oven and bake 12–15 minutes, until the cheese is melted and bubbling and the filling is heated through.
9. Finish and serve. Sprinkle with chopped parsley and a light squeeze of lemon. Serve hot with a simple salad or roasted potatoes.

Storage Instructions

• Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
• Reheat: Warm in a 350°F (175°C) oven for 10–12 minutes, or microwave in 30-second bursts until heated through. The oven keeps the texture better.
• Freeze: Not ideal due to the mushroom’s high water content.

  If you must, freeze before baking and bake from frozen, adding 10–15 minutes, but expect some extra moisture.

Benefits of This Recipe

• High protein, low fuss: Chicken and cheese keep you satisfied without a heavy sauce.
• Veg-forward: Spinach and mushrooms add fiber and nutrients while keeping things light.
• Weeknight-friendly: Uses rotisserie chicken and comes together quickly.
• Flexible: Easy to tweak with different cheeses, herbs, or add-ins.
• Minimal cleanup: One skillet and a baking sheet is all you need.

Pitfalls to Watch Out For

• Watery mushrooms: Skip par-baking and you’ll likely end up with excess liquid. Always pre-bake and drain.
• Underseasoning: The filling needs enough salt, pepper, and acidity. Taste and adjust before stuffing.
• Too much moisture in the filling: Cook off liquid from the spinach and drain any chicken juices to keep the filling creamy, not soupy.
• Overbaking: Mushrooms can collapse if baked too long.

  Pull them when the cheese is melted and lightly browned.

Alternatives

• Cheese swaps: Try provolone, fontina, or Monterey Jack for a different melt. Add a little goat cheese for tang.
• Herb variations: Fresh basil or thyme instead of Italian seasoning. A pinch of smoked paprika adds depth.
• No cream cheese: Use ricotta mixed with a beaten egg and Parmesan for a lighter, fluffier filling.
• Different protein: Ground turkey, Italian sausage (cooked and drained), or chopped bacon work well.
• Vegetarian: Swap the chicken for white beans or chickpeas, lightly mashed, and add sun-dried tomatoes.
• Dairy-free: Use dairy-free cream cheese and mozzarella-style shreds, and a drizzle of olive oil for richness.
• Spice it up: Add diced jalapeño or a spoon of Calabrian chili paste to the filling.

FAQ

How do I pick good portobello mushrooms?

Choose large, firm caps that feel dry, not slimy.

The gills can be exposed, but avoid mushrooms with cracks or a strong fishy smell.

Do I have to remove the gills?

No, but removing them creates more room for filling and reduces excess moisture and bitterness. It also makes the presentation cleaner.

Can I cook the chicken from raw in this recipe?

Yes. Sauté 1 pound of finely chopped chicken in olive oil with salt and pepper until cooked through, then proceed with the filling.

Drain any liquid before mixing.

What should I serve with these stuffed mushrooms?

A crisp green salad, garlic green beans, or roasted potatoes are all great. For something heartier, serve over quinoa or herbed couscous.

How can I make these ahead?

Assemble the mushrooms up to the baking step, cover, and refrigerate for up to 24 hours. Bake straight from the fridge, adding 3–5 extra minutes.

Why is my filling bland?

It likely needs more salt, acid, or heat.

Add a bit more salt, an extra pinch of red pepper flakes, and a squeeze of lemon to wake up the flavors.

Can I grill the portobellos instead of baking?

Yes. Brush with oil and grill gill-side down for 3–4 minutes, flip, fill, and grill over indirect heat with the lid closed until the cheese melts.

Is this gluten-free?

Yes, as written. Just confirm your cream cheese and seasonings are gluten-free if needed.

In Conclusion

Chicken and Spinach Stuffed Portobello Mushrooms deliver comfort and freshness in one tidy package.

They’re easy, adaptable, and satisfying without weighing you down. Keep this recipe in your weeknight rotation, and switch up the cheeses and herbs to keep it interesting. Simple ingredients, big flavor, and minimal mess—that’s a win any night of the week.