Creamy Chicken and Spinach Stuffed Portobello Mushrooms

Name: Creamy Chicken and Spinach Stuffed Portobello Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 4 large portobello mushroom caps; 2 cups cooked chicken, shredded or diced; 2 cups fresh baby spinach, chopped; 1/2 cup red bell pepper, finely diced; 4 ounces cream cheese, softened; 1/2 cup shredded mozzarella cheese; 1/4 cup grated parmesan cheese; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and black pepper to taste; 2 tablespoons olive oil

These hearty stuffed mushrooms are a perfect low carb dinner that comes together easily with leftover chicken.

By Daily Recipes Book· 🌍 American· August 14, 2026

Creamy Chicken and Spinach Stuffed Portobello Mushrooms

dailyrecipesbook.com

Prep

15 minutes

Cook

20 minutes

Total

35 minutes

Serves

There is something so satisfying about a big, juicy portobello mushroom filled with a creamy, cheesy mixture. These are one of my favorite go to meals when I want something comforting but light. They feel fancy enough for guests, yet they are simple enough to whip up on a busy Tuesday night.

My best tip for this recipe is to make sure you scoop out the dark gills from the mushrooms with a spoon before filling them. This keeps the dish from becoming too watery while it bakes and helps the caps hold their shape perfectly.

Ingredients

4 large portobello mushroom caps
2 cups cooked chicken, shredded or diced
2 cups fresh baby spinach, chopped
1/2 cup red bell pepper, finely diced
4 ounces cream cheese, softened
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
2 tablespoons olive oil

Instructions

1
Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
2
Wipe the mushroom caps clean and remove the stems. Use a spoon to gently scrape out the dark gills from the undersides of the caps.
3
Brush both sides of the mushroom caps with olive oil and place them gill side up on your prepared baking sheet.
4
In a medium bowl, combine the shredded chicken, chopped spinach, diced peppers, cream cheese, garlic powder, onion powder, salt, and pepper.
5
Mix everything together until well combined and creamy.
6
Divide the chicken mixture evenly among the four mushroom caps, mounding it up slightly in the center.
7
Sprinkle the mozzarella and parmesan cheese over the top of the stuffed mushrooms.
8
Bake for 15 to 20 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.
9
Serve warm and enjoy right away.

💡 Tips

These are best served fresh, but you can store leftovers in an airtight container in the fridge for up to two days. Reheat them in the oven or toaster oven rather than the microwave to keep the mushrooms from getting soggy.

#low carb #keto #dinner #chicken #healthy #gluten free

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