A tasty, light take on a classic Chicken Parmesan. Juicy, large portobello mushroom caps are stuffed with a classic mixture of chicken, pasta sauce, basil, and lots of cheese.
When you find an absolutely beautiful ingredient, you’ve got to get it and roll with it. I was walking through a produce section the other day, just looking for some berries, and what do I see? Packs for beautiful, thick, meaty portobello mushroom caps. They were huge and absolutely flawless, basically screaming to be stuffed and served for dinner.
Stuffed portobello caps are great. They can be a lighter alternative side dish, a meatless alternative, or even a lighter main dish. These Chicken Parmesan Stuffed Portobello caps are a perfect example of a lighter dish. Even as a lighter option, this Chicken Parmesan still got all it’s flavors and more.
Make sure to also go see stuffed portobellos as a meatless option in my Italian Stuffed Portobello Burgers. You won’t be missing meat in that burger. It’s juicy, giant portobello mushroom stuffed and baked with cheesy Parmesan mixture and topped with fresh pesto.
For this dish, or any other dinner or burger related stuffed mushroom dishes, I recommend getting jumbo portobello mushroom caps. It’s a great size to fit a burger and a perfect serving for dinner. Of course, not everyone may be able to find jumbo portobellos and yes, you can use a smaller stuffing portobello mushrooms. Please note that by “smaller,” I still mean full sized, not baby ones.
Also note that if you will be using mushrooms that are smaller than jumbo, they will hold less stuffing and take less time to bake. So you may end up with 5-6 stuffed mushrooms instead of 3-4. And when baking smaller mushrooms, start checking if they are done after 15-17 minutes.
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Chicken Parmesan Stuffed Portobello
- 3-4 large portobello mushroom caps
- 2 boneless skinless chicken breasts
- 1 cup four-cheese tomato pasta sauce
- 5-6 large basil leaves
- 1 tsp dry thyme
- 1 1/4 cups shredded Mozzarella cheese
- 1/2 cup fresh grated Parmesan cheese
- Fresh cracked black pepper
- Olive oil
- Cut chicken breasts in half, width-wise, to make four thin chicken breasts. Season chicken with salt and pepper. Cook over medium heat with some oil, until it's done. Take out of the pan and set aside to cool.
- Preheat the oven to 350 and get a rimmed baking sheet.
- Wash portobello caps and gently cut out the stems. Make sure not to cut a hole in the bottom and don't make the bottom too thin.
- Rub each mushroom cap with oil on the outside and set them in a baking sheet.
- Season inside of each mushroom with salt and pepper. Spread about a tablespoon of pasta sauce in each mushroom cap.
- Once the chicken is cooled enough to handle, dice it small and add it to a mixing bowl.
- Add leftover pasta sauce (about 3/4 cup) to the chicken. Add 3/4 cup shredded Mozzarella cheese, diced basil leaves, thyme, salt, and pepper. Mix well.
- Divide the chicken mixture among the portobello mushroom caps.
- Divide 1/2 cup of shredded Mozzarella cheese over the tops of the chicken mixture.
- Bake for 20-25 minutes, depending on thickness of portobello mushrooms.
- Grate some Parmesan cheese over the top of the cooked stuffed mushrooms.
Oh, and I have a great side dish for you too. My husband and I are playing around with some video ideas and we created this Rainbow Salad as our first one. Let us know what you think!
This salad is tasty with some Homemade Ranch Dressing.
Check out these great recipes from other bloggers:
Chicken Parmesan Pasta Skillet from The Cookie Rookie
Creamy Basil Parmesan Italian Soup from Carlsbad Cravings
Chicken Parmesan Zucchini Boats from The Wholesome Dish
Chicken Pepperoni Parmesan Panini from What’s Cooking, Love?
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