Chicken Stuffed Portobello Mushrooms

by Francesca Hutchinson on December 9, 2014
Francesca Hutchinson
Overall Rating: 5/5 | Kids Rating: 0/5


This recipe is for 2 very generous servings and could easily be used for 4 average sized mushrooms. Use whatever veggies appeals to you.

Serves: 2

Prep Time: 15 min

Cook Time: 20 min

Total Time: 35 min

Total Time:
Prep Time:
Cook Time:
35 min
15 min
20 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


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  1. Clean your portobello mushrooms buy breaking off the stem and using a spoon to scrape out the gills.
  2. Pan fry mushrooms in a about a 1/2 to 1 tablespoon of Olive Oil until they have softened and have a bit of color. Remove from pan and place in the baking dish you will be using.
  3. To the pan add all the freeze dried ingredients and toss with the oil and mushroom juices.
  4. Add the bouillon, bechamel powder and water, stirring until blended.
  5. Bring up to a simmer and allow to soften 3-5 minutes.
  6. Divide the mixture between the mushrooms in your baking dish.
  7. Slice the fresh mozzarella and place on top of your stuffing.
  8. Place in a 350 degree oven for about 10 minutes or until the cheese has nicely melted.