Creamy Stuffed Portabella Mushrooms

Jo Zimny


These are awesome. The filling is so creamy and tasty. I doubled the recipe because I know they won't last long around here. I did substitute a few things in this recipe because I don't eat dairy products. I also substituted the chicken for lean turkey bacon. I cooked these in my toaster oven on the convection setting at 400'F for 9 minutes.

★★★★★ 1 vote
15 Min
20 Min


1/4 c
4 oz
cream cheese
1/3 c
white wine
1/2 tsp
garlic powder
1/2 tsp
crushed red peppers
2 large
portabella mushroom caps
1 Tbsp
olive oil
1/4 medium
onion, chopped
2 clove
garlic, chopped
1 c
shredded chicken
1/4 c
bread crumbs
salt and pepper to taste


1Preheat your broiler.
2In a large saucepan melt the butter, cream cheese and white wine. Stir constantly until thickened. Add powdered garlic and crushed red pepper.
3Remove the stems from portabellas and chop up.
4In a saute pan, cook the onion and garlic in olive oil until translucent. Add the chicken, chopped mushroom stems and let cook for about 5 minutes.
5Add cream sauce to the chicken and adjust the seasonings.
6Fill the mushroom caps with the sauce and place on a baking sheet.
7Sprinkle with bread crumbs and put under the broiler for 6-9 minutes or until golden brown.

About Creamy Stuffed Portabella Mushrooms

Course/Dish: Vegetables