Stuffed Portabella Mushrooms

Recipe by shezashark
READY IN: 55mins
YIELD: 2 mushroom


  • 30
    large baby portabella mushrooms (stems removed and saved for filling)
  • 1
    shallot, chopped fine
  • 2
    cloves garlic, minced
  • 1
    cup packed fresh spinach (remove stems)
  • 12
    lb chicken breast tenders
  • 12
    cup white Chardonnay wine
  • 12
    teaspoon dried basil
  • 13
    cup breadcrumbs (flavored or not your preference)
  • 14
    cup butter
  • 2
    tablespoons olive oil
  • salt & fresh ground pepper
  • 4
    tablespoons melted butter
  • any shredded cheese, to top with (I used 6 cheese italian blend)


  • Prep your shallots and garlic and set aside
  • Heat a nonstick pan and add 1 tablespoon of olive oil and cook chicken till moist and cooked through
  • Put spinach and chicken and mushroom stems (to equal 1 1/4 cup of stems) through food processor just pulsing till fine
  • Using the same nonstick pan put 1 tablespoon olive oil and 1/4 cup butter into pan on med low heat and saute garlic and shallots till transparent
  • Add chicken spinach and mushrooms mixture to pan and add the wine stir until incorporated
  • Add the bread crumbs, basil and salt and pepper to taste
  • Mix thoroughly
  • Butter two 9 x 13 shallow baking pans
  • Stuff mushrooms with mixture and top with 4 tablespoons melted butter to keep them moist
  • Bake uncovered at 350 degrees for 25 minutes
  • With 10 mins left to cook, top with cheese and return to oven for remainder of the 25 minute cooking time