Pesto Chicken Stuffed Portobello Mushrooms (Printable)

Savory mushroom caps filled with pesto chicken, tomatoes, and melted cheese for an easy satisfying meal.

# List of ingredients:

→ Mushrooms

01 - 4 large portobello mushroom caps, stems and gills removed
02 - 1 tablespoon olive oil
03 - Salt and black pepper, to taste

→ Chicken Filling

04 - 2 cups cooked chicken breast, shredded or diced
05 - 1/3 cup basil pesto (store-bought or homemade)
06 - 1/2 cup cherry tomatoes, quartered
07 - 1/2 cup shredded mozzarella cheese
08 - 2 tablespoons grated Parmesan cheese
09 - 1 clove garlic, minced

→ Garnish

10 - Fresh basil leaves, for serving
11 - Extra grated Parmesan, optional

# Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush both sides of the portobello caps with olive oil and season with salt and pepper. Place them, gill side up, on the prepared baking sheet.
03 - In a mixing bowl, combine the cooked chicken, basil pesto, cherry tomatoes, mozzarella, Parmesan, and minced garlic. Mix until evenly combined.
04 - Spoon the pesto chicken mixture evenly into each mushroom cap, gently pressing to fill.
05 - Bake for 20–25 minutes, until the mushrooms are tender and the cheese is melted and golden.
06 - Remove from the oven and let cool slightly. Garnish with fresh basil and extra Parmesan, if desired. Serve warm.

# Expert Advice:

01 -
  • The mushroom caps become little edible bowls, holding all that cheesy chicken goodness like a hug on a plate
  • Everything cooks in one pan, and you probably have most of these ingredients lurking in your fridge right now
02 -
  • Removing the gills isn't strictly necessary, but they can release a dark liquid that makes your final dish look less appealing
  • Don't skip brushing the mushroom exteriors with oil, or they'll shrivel and dry out instead of roasting into something velvety
03 -
  • Broil for the last 2 to 3 minutes if you want that cheese to get golden and slightly crisp on top
  • Pat the mushroom caps dry with paper towels before oiling them, otherwise they'll steam instead of roast

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