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


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  • 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

How to Make Creamy Stuffed Portabella Mushrooms


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

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About Creamy Stuffed Portabella Mushrooms

Course/Dish: Vegetables

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