Pesto Chicken Stuffed Portobellos

Are you looking for a new weeknight dinner that’s light, flavorful, and packed with savory goodness? Let me introduce you to Pesto Chicken Stuffed Portobellos. 

This recipe is a delicious blend of juicy shredded chicken, herby pesto, and tender mushrooms, all crowned with a crispy parmesan panko topping. 

They’re like little handheld casseroles of pure comfort food!

The best part? These stuffed portobellos come together in a snap, especially if you’ve got leftover chicken hanging around. 

The earthy mushrooms provide a hearty base, while the pesto gives each bite a burst of garlicky, basil-packed flavor. 

And don’t get me started on that golden parmesan crust – it’s the crispy, cheesy finish that makes this dish totally irresistible.

Why You’ll Love This Recipe

Pesto Chicken Stuffed Portobellos are the perfect way to use up leftover shredded chicken for an easy, flavorful weeknight meal. 

Trust me, they hit all the right notes.

• Savory and Satisfying: The tender portobello mushrooms create the perfect vessel for the flavorful pesto chicken filling, which is creamy and rich without being heavy.
• Crispy Top: It’s optional, but the parmesan-panko crust is like the cherry on top – buttery, crisp, and with a nutty, cheesy flavor that you just can’t resist.
• Super Versatile: Perfect for lunch, dinner, or even a hearty appetizer if you’re hosting.
• Easy to Make: Using leftover chicken means you’ll have these beauties on the table in no time.

Let’s dive in, shall we?

Ingredients

Here’s what you’ll need to whip up these delicious stuffed portobellos:

• Portobello Mushroom Caps: They’re the hearty base of this dish and hold all the yummy toppings. You can also use smaller mushrooms if you want them as an app. 
• Olive Oil: So the ‘shrooms roast in the oven. 
• Salt and Black Pepper: Essential seasonings to enhance and balance the flavors of the dish.
• Shredded Cooked Chicken: Rotisserie chicken adds a ton of extra flavor, but you can also make it yourself in the oven or crockpot. 
• Basil Pesto: Get a brand you enjoy, or make it yourself!
• Roasted Red Peppers: I enjoy the sweet and smoky taste they bring, but you can leave them out if you don’t like them. 
• Red Onion: Adds a mild bite and a touch of peppery sweetness to complement the other ingredients.
• Garlic: What dish is complete without it?
• Mozzarella Cheese: Melts to a creamy, gooey layer, binding the filling with a rich, cheesy finish. You could also use cheddar or Gruyere to amp up that cheesy taste.
• Panko Breadcrumbs (optional): Adds a light, crunchy texture to the top for contrast.
• Freshly Grated Parmesan Cheese: A salty, nutty addition that brings extra depth and sharpness to the dish.
• Cherry Tomatoes: They’ll cook and burst on top for a pop of sweet flavor. 
• Fresh Basil and Red Pepper Flakes: For serving. I like the touch of heat, but you can leave it off if you like. 

How to Make Pesto Chicken Stuffed Portobellos

I love this recipe because it transforms simple ingredients into something really special.

The combination of juicy, meaty mushrooms, zesty pesto chicken filling, and crispy, cheesy crust is so satisfying and packed with flavor. 

I’ll definitely be making these again, especially when I have leftover chicken to use up!

Here’s how you can make them, too:

1. Prep: Preheat the oven to 200°C (400°F). Brush the portobello caps with olive oil, season with salt and pepper, and place them gill-side up on a baking sheet.
2. Roast: Roast the mushrooms for 10-12 minutes until tender.
3. Mix: Combine the chicken, half the pesto, red peppers, red onion, garlic, and half the mozzarella in a bowl.
4. Fill: Divide the chicken mixture between the roasted mushroom caps and drizzle with the remaining pesto. Top with the rest of the mozzarella.
5. Top: If using, mix the panko and Parmesan in a small bowl, then sprinkle over the stuffed mushrooms. Add halved cherry tomatoes on top.
6. Bake: Bake for 7-10 minutes, then broil for 2-3 minutes until the topping is golden and crispy.
7. Serve: Garnish with fresh basil and red pepper flakes. Serve hot and enjoy!

How to Clean and Prep Portobello Mushrooms

Portobello mushrooms are a great base for many recipes because of their hearty texture and rich flavor, but they need a bit of cleaning and prep before you start cooking. 

Don’t worry—it’s super simple! 

Here’s a quick guide to get your portobellos ready for the oven, grill, or stovetop.

1. Wipe Off Dirt: Use a damp paper towel or a soft brush to gently wipe off any visible dirt from the surface of the mushrooms. Avoid rinsing them under water, as mushrooms are porous and can absorb water, making them soggy.
2. Remove the Stems: Gently twist or cut the stems out of the caps. The stems are edible but often tougher than the caps, so they’re typically removed for stuffed mushrooms.
3. Scoop Out the Gills (Optional): Turn the mushroom cap over to reveal the dark brown gills underneath. While the gills are edible, you may want to scrape them out with a spoon if they’re too earthy for your taste or if you’re making a stuffed mushroom recipe (this also makes more room for the filling).
4. Pat Dry: If your mushrooms are a bit damp from cleaning, gently pat them dry with a paper towel. This helps them cook up beautifully without excess moisture.

Now your portobellos are ready to go! 

Whether you’re roasting, grilling, or stuffing them, these steps ensure your mushrooms are clean, fresh, and prepared to absorb all those delicious flavors.

Tips for Success

These Pesto Chicken Stuffed Portobellos offer a satisfying and flavorful twist on stuffed mushrooms, and they’re ideal as a main course or an impressive appetizer. 

With a few simple steps, you can whip up a dish that’s packed with textures and flavors. 

Here are some helpful tips to ensure your stuffed portobellos turn out perfect every time!

• Choose the Right Mushrooms: Select large, firm portobello mushrooms that are smooth and unblemished. This ensures they hold up well during roasting and stuffing.
• Avoid Sogginess: Pre-roasting the mushrooms helps reduce excess moisture, preventing them from becoming soggy once stuffed. Be sure to pat the mushrooms dry before roasting.
• Season Generously: Don’t skimp on the seasoning! Olive oil, salt, and pepper bring out the natural flavors of the mushrooms and create a flavorful base for the stuffing.
• Mix Up the Cheese: While mozzarella provides a great melt, provolone, cheddar, fontina or even crumbled feta or goat cheese would be delicious.
• Crisp the Topping: For a crunchy finish, sprinkle the optional panko and Parmesan mixture generously on top before baking. If you prefer a softer topping, you can skip the panko.
• Broil for Texture: The final broiling step adds a beautiful golden brown finish to the cheese and breadcrumbs. Keep a close eye on the mushrooms while broiling to prevent burning.
• Customize the Filling: Feel free to tweak the filling by adding other vegetables or swapping the chicken for a vegetarian option like cooked quinoa or sautéed spinach for a meat-free version.
• Let Rest Before Serving: Allow the mushrooms to rest for a couple of minutes after baking so the flavors meld together and the filling sets slightly.
• Make Ahead: The filling can be made up to a day in advance and refrigerated until ready to stuff the mushrooms.
• Use Fresh Pesto: It’ll give you the best taste and texture. If using store-bought, make sure it’s high quality.
• For Extra Creaminess: Mix a bit of cream cheese into the chicken and pesto filling before stuffing

With these tips in hand, you’ll be able to create a delightful and crowd-pleasing dish that’s bursting with flavor and texture!

Recipe Variations

Looking to mix things up with your stuffed portobellos? These variations will inspire you to get creative with your ingredients while keeping the core of this delicious dish intact. 

From vegetarian swaps to bold flavor twists, these options let you customize your stuffed mushrooms to suit any taste or occasion.

Caprese Stuffed Portobellos:

• Replace the chicken and pesto with 1/2 cup fresh mozzarella slices and 1/4 cup diced tomatoes. 
• Drizzle with 2 tablespoons of balsamic glaze and add fresh basil leaves for a classic caprese twist. 
• Top with a sprinkle of shredded Parmesan before baking.

Buffalo Chicken Stuffed Portobellos:

• Swap out the pesto for 1/4 cup buffalo sauce and mix it with the shredded chicken. 
• Top the stuffed mushrooms with blue cheese crumbles instead of mozzarella. 
• Serve with a drizzle of ranch dressing after baking for a spicy, tangy option.

Spinach Artichoke Stuffed Portobellos:

• Substitute the pesto and red peppers with 1/2 cup each of chopped, thawed frozen spinach and canned artichoke hearts. 
• Mix in 1/4 cup sour cream or mayonnaise and 1/4 cup grated Parmesan for a creamy, tangy filling.

BBQ Chicken Stuffed Portobellos:

• Replace the pesto with 1/4 cup barbecue sauce and mix with the chicken. 
• Use shredded cheddar cheese in place of mozzarella, and top with thinly sliced red onions and chopped cilantro before baking for a smoky, savory flavor.

Mediterranean Stuffed Portobellos:

• Replace the chicken with 1/2 cup crumbled feta cheese, 1/4 cup chopped Kalamata olives, and 1/4 cup sun-dried tomatoes. 
• Add a sprinkle of dried oregano and a drizzle of olive oil for a Greek-inspired variation.

Mexican-Inspired Stuffed Portobellos:

• Replace the chicken and pesto with 1/2 cup seasoned black beans and 1/4 cup salsa. 
• Top with shredded Mexican blend cheese and a sprinkle of cilantro. 
• Serve with a side of guacamole or sour cream for a vibrant, zesty dish.

Sausage & Sage Stuffed Portobellos: 

• Swap the chicken for 1/2 lb browned crumbled Italian sausage. 
• Use 1/4 cup chopped fresh sage leaves instead of the pesto.

FAQs

Q: Can I use other types of mushrooms?

A: Yes! Button or cremini mushrooms work well for smaller, bite-sized stuffed mushrooms. You can also use large shiitake caps. Just remember to adjust the cooking time for smaller mushrooms.

Q: Is there a substitute for pesto?

A: If you don’t have pesto, substitute with finely chopped fresh basil, parsley, or spinach mixed with minced garlic and olive oil. A spoonful of sun-dried tomato paste also adds a delicious twist.

Q: Can these be made vegetarian?

A: Absolutely! Omit the chicken and add an extra 1/2 cup of chopped veggies like zucchini, kale, or bell peppers. A can of white beans or cooked lentils is another great meat-free option.

Q: How do you make stuffed mushrooms not soggy?

A: To avoid soggy mushrooms, place them on a wire rack while baking so they don’t cook in their own liquid. Pre-roasting them also helps reduce moisture​.

Q: Can I use raw chicken?

A: You could, but you’d need to cook the chicken separately first, or increase the baking time to ensure it’s fully cooked through. I prefer using pre-cooked or leftover chicken for convenience.

Q: Can I make these ahead of time?

A: Yes! You can assemble the stuffed mushrooms, cover them tightly, and refrigerate for up to a day before baking. When you’re ready to cook, just pop them in the oven and bake as directed.

Q: What’s the best way to clean portobello mushrooms?

A: Use a damp paper towel to gently wipe away any dirt. Avoid rinsing them under water, as mushrooms can soak up moisture and become soggy.

Storing, Freezing, and Reheating Your Stuffed Portobellos

Stuffed portobellos are so delicious, it’s hard to believe you’ll have any leftovers! 

But if you do, no worries—you can store, freeze, and reheat them with ease. 

Here’s how to make sure they stay just as tasty as when they came out of the oven.

Storing Leftovers

Place your cooled stuffed portobellos in an airtight container and store them in the refrigerator for up to 3 days. 

This keeps them fresh and prevents them from drying out. If you’re planning to eat them the next day, they’ll still be full of flavor.

Freezing Stuffed Mushrooms

While freezing cooked portobello mushrooms isn’t always ideal due to their high water content (which can lead to sogginess when thawed), you can freeze them if needed. 

To do this, wrap each stuffed mushroom tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. 

For the best results, thaw them in the fridge overnight before reheating.

Reheating Stuffed Mushrooms

When you’re ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the stuffed mushrooms on a baking sheet and bake for about 10 minutes or until warmed through. 

If you prefer a crispier top, you can pop them under the broiler for 2-3 minutes at the end. 

Avoid reheating them in the microwave, as they can become soggy.