Go Back

Chicken and Spinach Stuffed Portabella Mushrooms - A Cozy, Satisfying Dinner

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 large portabella mushroom caps, stems and gills removed
  • 2 cups cooked chicken, finely chopped or shredded
  • 4 cups fresh baby spinach (or 1 cup thawed frozen spinach, well-drained)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil, divided
  • 4 ounces cream cheese, softened
  • 1/2 cup shredded mozzarella
  • 1/4 cup grated Parmesan, plus extra for topping
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika (optional)
  • Zest of 1/2 lemon, plus 1 teaspoon lemon juice
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)

Method
 

  1. Prep the mushrooms: Heat oven to 400°F (200°C). Line a sheet pan with parchment. Brush mushroom caps (inside and out) with 1 tablespoon olive oil. Season with salt and pepper.
  2. Pre-bake: Place caps gill-side up and bake 8–10 minutes until they release some moisture. Carefully drain any liquid from the pan. Set mushrooms aside while you make the filling.
  3. Sauté aromatics: In a large skillet over medium heat, add 2 tablespoons olive oil. Cook onion with a pinch of salt for 3–4 minutes until soft. Add garlic and cook 30 seconds until fragrant.
  4. Add spinach: Stir in fresh spinach and cook until wilted, 1–2 minutes. If using frozen spinach, add and warm through. Remove from heat and let cool 2–3 minutes to avoid melting the cheeses too early.
  5. Mix the filling: In a bowl, combine chicken, cream cheese, mozzarella, Parmesan, Italian seasoning, smoked paprika (if using), lemon zest, lemon juice, and the spinach-onion mixture. Season with salt and pepper. The filling should be thick and spreadable.
  6. Stuff the caps: Spoon the filling evenly into each mushroom. Sprinkle a little extra Parmesan on top for a golden finish.
  7. Bake: Return to the oven for 12–15 minutes, until the tops are lightly browned and the filling is hot and bubbly.
  8. Finish and serve: Rest 3 minutes. Garnish with chopped parsley and a crack of black pepper. Serve with a simple side salad or roasted veggies.