Creamy Stuffed Portabellas

READY IN: 40mins
Recipe by rusted_essence

I couldn't find what i wanted, or maybe i did, but i ended up just mixing this together. This was TASTY! I don't know exact measurements so i am guessing, but I know it was enough for 4 mushrooms. I made it on two so I am going to suggest 4. I hope you guys enjoy this as much as we did. You can sub the canned chicken for cooked chicken as well as fresh tomatoes, it is all i had ready at the time.

Top Review by sugaree_05

these were great! I used poached chicken instead of canned and it was a little dry, but i may have boiled it for too long. They were a big hit though, I tweaked the recipe a little bit just based on what I had on hand, but it seems like one you can make a bunch of different ways and they would all be good! I used only about 1/3 of a can of diced tomatoes, because I was confused whether you intended us to use the whole thing or not. It turned out well, but I think it would with more as well, it would just have been very different

Ingredients Nutrition


  1. warm up oil in skillet.
  2. mince onion and garlic (very fine).
  3. saute in skillet.
  4. open and drain tomatoes and dice at least 2 tomatoes and add to skillet.
  5. mix cream cheese and cheese blend together.
  6. add seasonings to taste.
  7. add sauted veggies to cheese mix with as little fluid as you can.
  8. drain chicken and shred well.
  9. add to cheese/veggie mix and stir well.
  10. remove any stems from caps and place in a greased pan.
  11. stuff with mixture and top with bread crumbs.
  12. Bake at 350 for 20 minutes or until nice and golden on top.
  13. ENJOY!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a