Why You’ll Love Pesto Chicken Stuffed Mushrooms Recipe
This recipe is easy to prepare, full of bold flavor, and ready in just 45 minutes. The portobello mushrooms make a satisfying base, while the chicken and cheese create a filling meal that works well for lunch, dinner, or a low-carb appetizer. The pesto adds freshness, the roasted red peppers bring sweetness, and the melted mozzarella makes every bite rich and comforting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large portobello mushrooms, stems removed
2 tablespoons olive oil
Sea salt, to taste
Black pepper, to taste
12 ounces cooked shredded chicken breasts
½ cup pesto, plus more for garnish
½ cup diced roasted red peppers
1 small red onion, diced
2 cloves garlic, minced
1 cup shredded mozzarella cheese, divided
¼ cup finely grated Parmesan cheese, for garnish
4 basil leaves, chiffonade, for garnish
Pinch of red pepper flakes, for garnish
Directions
Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
Remove the stems from the mushroom caps. Slice a thin layer off the top of each mushroom cap so it can sit flat, and keep the trimmed mushroom pieces.
Remove the gills from the mushrooms. Brush the mushroom caps with olive oil, then season lightly with salt and pepper. Bake for 12 minutes.
Chop the mushroom stems and trimmed cap pieces.
In a large mixing bowl, combine the chopped mushroom pieces, shredded chicken, pesto, roasted red peppers, red onion, garlic, and ½ cup of the mozzarella cheese.
Divide the chicken mixture evenly among the mushroom caps. Top with the remaining mozzarella cheese.
Bake for 7 more minutes at 400°F. Then broil on high for 2 to 3 minutes, or until the cheese is golden brown and bubbling.
Drizzle a little extra pesto over each mushroom. Garnish with Parmesan cheese, fresh basil, and red pepper flakes before serving.
Servings and timing
Servings: 4
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Variations
Use rotisserie chicken for a quicker version. Swap mozzarella for provolone or fontina for a different cheesy flavor. Add chopped spinach, sun-dried tomatoes, or artichoke hearts to the filling. For extra heat, mix crushed red pepper directly into the chicken mixture. You can also use smaller mushrooms to turn this recipe into a party appetizer.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the stuffed mushrooms in a 350°F oven until warmed through. You can also reheat them in the microwave, though the mushrooms may release more moisture. For best texture, avoid freezing, as portobello mushrooms can become watery after thawing.
FAQs
Can I use rotisserie chicken?
Yes, rotisserie chicken works very well and saves time. Just shred it before mixing it with the pesto and vegetables.
Can I make these stuffed mushrooms ahead of time?
Yes. You can prepare the filling and clean the mushrooms ahead of time, then stuff and bake them when ready.
Do I have to remove the mushroom gills?
Removing the gills helps reduce excess moisture and gives more room for the filling.
Can I use a different type of mushroom?
Yes, but large portobello mushrooms work best because they hold plenty of filling. Smaller mushrooms can be used for appetizers.
What kind of pesto should I use?
Classic basil pesto is a great choice, but spinach pesto, arugula pesto, or sun-dried tomato pesto can also work.
Can I make this recipe low-carb?
Yes, this recipe is naturally low in carbs since the mushrooms replace bread or pasta.
How do I keep the mushrooms from getting watery?
Pre-baking the mushrooms helps release moisture before adding the filling. Also, avoid overbaking them after stuffing.
Can I add more vegetables?
Yes. Chopped spinach, zucchini, artichokes, or sun-dried tomatoes can be added to the filling.
Can I make this recipe spicy?
Yes. Add extra red pepper flakes or a small amount of diced jalapeño to the chicken mixture.
What can I serve with pesto chicken stuffed mushrooms?
Serve them with a green salad, roasted vegetables, cauliflower rice, or a simple soup for a complete meal.
Conclusion
Pesto Chicken Stuffed Mushrooms are a flavorful, satisfying dish that feels both easy and special. With tender portobello mushrooms, juicy shredded chicken, creamy pesto, roasted red peppers, and melted cheese, this recipe is perfect for a quick dinner, meal prep, or a simple low-carb meal.
Pesto Chicken Stuffed Mushrooms
These pesto chicken stuffed mushrooms are packed with juicy shredded chicken, roasted red peppers, and melty mozzarella cheese. A flavorful low-carb dinner or appetizer with fresh basil and pesto in every bite.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Bake
- Cuisine: Italian
- Diet: Low Calorie
Ingredients
- 4 large portobello mushrooms, stems removed
- 2 tablespoons olive oil
- Sea salt and black pepper, to taste
- 12 ounces chicken breasts, cooked and shredded
- 1/2 cup pesto, plus more for garnish
- 1/2 cup diced roasted red peppers
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/4 cup finely grated parmesan cheese, for garnish
- 4 basil leaves, chiffonade, for garnish
- Pinch of red pepper flakes, for garnish
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Remove the stems from the mushroom caps and slice a thin layer off the tops so they sit flat. Reserve the trimmed mushroom pieces.
- Remove the mushroom gills, brush the caps with olive oil, and season with salt and pepper. Bake for 12 minutes.
- Finely chop the reserved mushroom stem and cap pieces.
- In a large bowl, combine the chopped mushroom pieces, shredded chicken, pesto, roasted red peppers, onion, garlic, and 1/2 cup of the mozzarella cheese.
- Divide the filling evenly among the mushroom caps and top with the remaining mozzarella cheese.
- Bake for an additional 7 minutes at 400°F, then broil on high for 2 to 3 minutes until the cheese is golden brown and bubbling.
- Drizzle additional pesto over each mushroom and garnish with parmesan cheese, basil, and red pepper flakes before serving.
Notes
- Use rotisserie chicken for a quick shortcut.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Swap mozzarella for provolone or fontina cheese for a different flavor.
- Serve with a side salad or roasted vegetables for a complete meal.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg
