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 creamy portabella mushroom
Printable version
Makes 2 servings
Prep time: 10 minutes
Cooking time: 10 minutes
Method: sauté, boil, bake
For this recipe you will need:
- 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
Preparation:
- 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)
- Remove mushroom stems and chopped them.
- Separately, sauté onion and chopped garlic in olive oil until translucent. Add chicken, chopped mushroom stems and let cook for about 5 minutes.
- Add creamy sauce to the chicken and adjust seasoning.
- Fill mushrooms caps and place them on a baking sheet.
- Sprinkle breadcrumbs on top and broil for 6-9 minutes or until golden brown.
- 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!
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Peter
Big, fat, creamy yumminess….now this is a dish. Looks fantastic Ben.
Peter
Ben, you got the topping nice and crispy, contrasted with your creamy inside, well thought out.
Jen of a2eatwrite
This looks amazing. What a treat!
Cynthia
Man I am so jealous. I love stuffed mushrooms but unfortunately, we can only get them imported and they costs are probhibitive.
courtney
Oh baby that looks yummy. The perfect dinner for the mushroom lover, and you dont have to share!
Allen
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
Emiline
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.
Bellini Valli
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
Katherine
I love portobello mushrooms and finding another way to prepare them is a treat. I can’t wait to try this.
giz
This looks like an absolute complete meal and pretty easy to put together.
AJ Vergillo
This looks delicious! I’ve never grown my own mushrooms, but I’m starting to learn how. I’ve just ordered a protabello mushroom growing kit and will start to grow my mushrooms in a few days! I’m going to make it when my mushrooms are ready to havest and I’ll post
a link to this recipie on my blog for others to try, too: http://www.howtogrowmushrooms.wordpress.com .
Pingback: Portabella Mushroom Growing Kit « how to grow mushrooms
Fruity
Those huge mushrooms are really tasty. I love them. It’s such a nice dish you had cooked
Fruity
Kevin
That looks so good and it sounds even better. I know what I am using that leftover chicken for now! Bookmarked to try.
kat
This sounds fantastic & like you I am the only mushroom lover in the house so this will be a treat just for me!
Laura
I pretty much had Allen’s reaction to this dish–YUM and omigosh I could only eat it once!
Why have I not seen your blog before? I am from Columbus, I live in Ohio and I LOVE Mexican food–I once spent a whole day looking for Mexican food blogs and could not find any! (??) So happy I linked on you from Allen’s site…
kellypea
The ingredients list reads like a foodies dream! I love the idea of this and am slobbering on myself over it. YUM. Sounds like a quick dinner, too.
Heather
This would be a great burger, all by itself. Nice use of wine! Emiline’s got a tough decision to make! Ooh, this would also be good on a bed of pasta or polenta. Yummmmm.
Do Latinos make a type of polenta, that is a little sweet and corn-y? I had some once, but it was at a place like Chili’s or some other abomination, and I couldn’t tell if it’s a real Latino dish.
Michelle
Ooooh. This looks awesome, Ben! Portobello, chicken, cream cheese and wine? What’s not to love?
Nina
You’re a genius, that mushroom got the best treatment ever. Well done.
Paulette Baker
i tried the stuffed mushroom recipe and added some saute celery and toasted cashews..
This recipe came out great…..
Thanks
Cyndi
That was excellent! I also tried adding some spinach with the recipe and it added much to the flavor. Thanks for your help preparing my special dinner for two.
Corkie
You folks may think me foolish, but I added Brie cheese with a few chives, garlic, salt and pepper. I added breadcrumbs with butter and sprinkled over the top….then put a slice of Monterey Jack cheese on top. I love the idea Cyndi had about adding spinach! Way to go!
Dolores
After drooling over at least a dozen of your recipes, I chose this one for my contribution to June’s Taste and Create. It’s every bit as versatile (and delicious) as you and the others who’ve commented before me. I’m glad Nicole “introduced” us… I’ll be back!
Melissa
I just wanna say… MAGNIFICENT!!! I made this for dinner tonight and the only thing i changed was instead of using white wine, i used chicken stock. it was so delicious and my husband loved it as well. i would definetly tell anyone to try this. and it’s not difficult at all. very easy, very quick and very very very delicious!!!!
Tommy
I’m going to try this reciepe but I’m using Itailian sausage in place of chicken. I live 8 miles from a mushroom farm and can buy the portabella as fresh as you can get!! Can’t wait!!
RJF
My best Portobello (a) mushroom
Clean and Prepare Portobello
Place on plate or baking pan
Pour Italian salad dressing into fins of the mushrooms
Allow to set 1-2 hours (or more its OK)
When ready to cook, top with canned arthicoke heards cut in half
Top with a 1/2″ think slice of a large tomato
Top with a piece of pre cooked grilled chicken breast (your choice of flavor doesnt matter)
If grilling make a double thick foil liner for the grill…If baking, line a cookie sheet with foil
Pour in either 1 cup of chicken broth,wine or water.
Cover with another layer of foil
Cook portobellos on grill or in oven at 400 until the mushrooms are soft.
Just before serving melt a good quality cheese on top.
Hopefully there is still a bit of juice left over after baking/grilling to spoon on top.
Serve.
Enjoy…..you’ll love this.
Laura
Wow. Have decided to make my own version of this, by substituting the chicken for quorn pieces, for a vegetarian alternate. Thanks for the recipe. Hope it goes well! =]
Tim
I made the dish to be a vegetarian one and out of what I had on hand. I replaced the chicken with red bell pepper cut the butter amount in half, used 3 oz of cream cheese and put parmesan cheese on top with the bread crumbs. It turned out absolutely amazing. The red bell pepper flavors the cream sauce perfectly.