Stuffed Portabella Mushrooms

Last time we were at Whole Foods I saw these beautiful portabella mushrooms and my mouth started watering. I am the only one who likes mushrooms in our house so I just got one big mushroom for me. I wasn’t sure how exactly I was going to prepare it. I only knew I wanted to stuff it and bake it.

And then Emiline’s St. Paddy’s Day Pub Crawl Blogging Event came along and I knew how I wanted to eat that delicious fungus. For lunch today I had a dish that included the big mushroom, leftover chicken from last night, wine, cream cheese and butter, of course, a little piece of foodie heaven. Can you tell I like my mushrooms?


Stuffed Portabella Mushrooms
Recipe type: Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 2
½ cup real butter 4oz cream cheese ⅓ cup white wine ½ tsp powder garlic ½ tsp crushed red peppers 2 big portabella mushrooms 1 tbsp olive oil ¼ onion, chopped 2 garlic cloves, chopped 1 cup shredded chicken ¼ cup breadcrumbs salt and pepper
  • •½ cup real butter
  • •4oz cream cheese
  • •1/3 cup white wine
  • •½ tsp powder garlic
  • •½ tsp crushed red peppers
  • •2 big portabella mushrooms
  • •1 tbsp olive oil
  • •¼ onion, chopped
  • •2 garlic cloves, chopped
  • •1 cup shredded chicken
  • •¼ cup breadcrumbs
  • •salt and pepper
  1. In a large saucepan melt together butter, cream cheese and white wine. Stir constantly until it thickens. Add powder garlic and crushed red peppers (for more flavor)
  2. Remove mushroom stems and chopped them.
  3. Separately, sauté onion and chopped garlic in olive oil until translucent. Add chicken, chopped mushroom stems and let cook for about 5 minutes.
  4. Add creamy sauce to the chicken and adjust seasoning.
  5. Fill mushrooms caps and place them on a baking sheet.
  6. Sprinkle breadcrumbs on top and broil for 6-9 minutes or until golden brown.
  7. Serve and enjoy.


About this recipe:

  • There’s not much I can say about this recipe other than it was delicious. The flavors combined very well with the mushroom. My only problem is that I broiled it for more than 10 minutes and the mushroom ended up looking kind of flat, but the flavor was still amazing.

If you have a recipe that uses beer, wine or hard liquor you can participate in Emiline’s St. Paddy’s Day Pub Crawl Blogging Event. But hurry up, the deadline is March 17th.


Buen provecho!


  • Big, fat, creamy yumminess….now this is a dish. Looks fantastic Ben.

  • Ben, you got the topping nice and crispy, contrasted with your creamy inside, well thought out.

  • This looks amazing. What a treat!

  • Man I am so jealous. I love stuffed mushrooms but unfortunately, we can only get them imported and they costs are probhibitive. 🙁

  • Oh baby that looks yummy. The perfect dinner for the mushroom lover, and you dont have to share!

  • It looks sinfully good — I love mushrooms. I took a gasp when I saw the first ingredient was 1/2 cup butter, then took another gasp when I saw the next ingredient was 4 ounces cream cheese … are you channeling Paula Deen? Regardless, I’d chow down both servings in a heartbeat and use my tongue to lick the plate 🙂

  • THAT is a good looking mushroom. I can’t believe how big it is! It’s a meal in itself. This is a great entry, and such a beautiful picture. I’m thinking about what I should enter in your challenge. I have a few ideas.
    That’s a great prize! I need to win before more people starting catching on. 😉

  • Portobello mushrooms are huge which makes them perfect for all kinds of fillings. They can be a meal in themselves. Love the filling combination you used Ben:D

  • I love portobello mushrooms and finding another way to prepare them is a treat. I can’t wait to try this.

  • This looks like an absolute complete meal and pretty easy to put together.

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