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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Creamy Stuffed Portabella Mushrooms

[heart_this] · Apr 3, 2008 · 56 Comments

Creamy Stuffed Portabella Mushroom

Mushrooms are one of my favorite foods and I have been wanting to try doing a stuffed mushroom dish for a while. I came across this recipe for creamy stuffed portabella mushrooms at a perfect time as I had some leftover chicken in my freezer that I wanted to use. This dish sounded really good with lots of butter, cream cheese and white wine though I did cut down on the butter a bit. The stuffed mushrooms were super easy to make and tasted great! I really enjoyed the mushroom flavour and the stuffing was nice and creamy and tasty. The golden brown bread crumb topping added a nice crispy contrast in texture. My cream sauce was nice and thick and clean and easy to eat but I think that I would have liked it to be a bit messier and spill out a bit more. I felt that the dish needed a bit of green and added some green onions as I had them on hand. I look forward to further experimentation with stuffed mushrooms.

Creamy Stuffed Portabella Mushroom

Creamy Stuffed Portabella Mushrooms

Creamy Stuffed Portabella Mushrooms

Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Servings: 4
ingredients
  • 1 tablespoon butter
  • 4 ounces cream cheese
  • 1/3 cup white wine
  • 1/2 teaspoon crushed red peppers
  • 2 large portabella mushrooms
  • 1/2 tablespoon butter
  • 1 small onion (chopped)
  • 2 cloves garlic (chopped)
  • 1 cup chicken (cooked and shredded)
  • salt and pepper to taste
  • 1/4 cup breadcrumbs
directions
  1. Melt the butter in a pan.
  2. Mix in the cream cheese, white wine and red pepper flakes and cook until it thickens.
  3. Set aside.
  4. Remove the stems from the mushrooms and chop them.
  5. Melt the butter in a pan.
  6. Add the onion and saute until until tender, about 5 minutes.
  7. Add the garlic and saute until until fragrant, about 1 minute.
  8. Add the chopped mushroom stems and chicken and cook for 5 minutes.
  9. Add the cream sauce to the chicken and mushroom mixture and season with salt and pepper to taste.
  10. Pour the filling into the mushroom tops and sprinkle the bread crumbs on.
  11. Broil until golden brown, about 8-14 minutes.
Similar Recipes:
Grilled Portobello and Roasted Red Pepper Sandwich with Pistachio Pesto
Roasted Portobello Mushroom Salad
Portabello Mushrooms Stuffed with Spinach and Artichoke Dip

Chicken, Food, Low-carb, Main Course, Mushroom, Recipe

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Reader Interactions

Comments

  1. Allen says

    April 4, 2008 at 12:31 am

    Beautifully done! I love mushrooms too – especially ones that look like this. I’ve never stuffed a portabella before, usually just the small mushrooms for appetizers. This makes for a perfect meal — will try it soon.

    Reply
  2. Big Boys Oven says

    April 4, 2008 at 12:37 am

    wow this mushroom dish looks so awesomely delicious! looks so meaty and yet so veg! A real good dish to indulge with!

    Reply
  3. Chef Erik says

    April 4, 2008 at 1:02 am

    This looks so delish, I make a lot of stuffed ports at work, my cutomers would love this one. Let me know if I steal it from you 🙂

    Reply
  4. StickyGooeyCreamyChewy says

    April 4, 2008 at 1:04 am

    Holy crap! This looks divine! Cream cheese! Argh! I’m slipping into a trance!

    Reply
  5. Proud Italian Cook says

    April 4, 2008 at 1:07 am

    Your combination of flavors all sound terrific together, nice!

    Reply
  6. Kalyn says

    April 4, 2008 at 1:26 am

    Sounds wonderful.

    BTW, I’ve been thinking that since you’ve been getting so many fans you need a photo of yourself on your blog.

    Subtle, aren’t I?

    Reply
  7. Manggy says

    April 4, 2008 at 1:26 am

    That looks so huge I won’t be surprised if you actually did serve it in wedges! I am there! I adore stuffed portabells!!

    Reply
  8. Elly says

    April 4, 2008 at 1:35 am

    Oooh. Not only does this sound delicious but it looks beautiful, too.

    Reply
  9. Peter M says

    April 4, 2008 at 1:37 am

    Holy smokes Kevin…that ‘shroom is stuffed all right!

    This is most certainly meal and your excelling in many facets of food.

    Also, as Kalyn said, get your photo up here!

    Reply
  10. Ben says

    April 4, 2008 at 1:42 am

    Oh, look that is my mushroom recipe, yay! I am glad you liked it. When I came out with this recipe I almost felt guilty for all the butter i used. But when I tasted it I forgot about calories and extra pounds. Hehehe. I will add green next time too.
    Great pictures, and I agree you need to upload a picture of yourself.

    Cheers!

    Reply
  11. Nick says

    April 4, 2008 at 3:20 am

    Whoa, excellent dish sir. I would use fat free cream cheese and some homemade whole wheat bread crumbs (real easy to make in the oven). Sounds great stuffed with chicken and cream cheese. Thanks for sharing!

    – The Peanut Butter Boy

    Reply
  12. Psychgrad says

    April 4, 2008 at 3:22 am

    Looks great Kevin! I’ve been thinking about doing a stuffed mushroom lately. Inspiration!

    Reply
  13. Anonymous says

    April 4, 2008 at 3:59 am

    Hi Kev! I could eat more than a few of these babies 😉

    Reply
  14. aria says

    April 4, 2008 at 4:00 am

    ooooh i love mushrooms tooo! this looks delicious, if you can believe it my husband won’t eat them. sily man! i love this recipe 🙂

    Reply
  15. cakebrain says

    April 4, 2008 at 4:38 am

    Good call with the green onions! Not only are they pretty, but they add that slight zing! The mushroom looks like a whole meal deal! What a great way to use up leftovers in the stuffing mmmm :p

    Reply
  16. eatme_delicious says

    April 4, 2008 at 5:07 am

    I was excited because I thought this was vegetarian! But no it’s not. It looks good though.

    Reply
  17. sher says

    April 4, 2008 at 6:14 am

    Heaven! That’s wonderful. I’m a sucker for stuffed mushrooms–and was just longing for them two days ago! Now I need some leftover chicken.

    Reply
  18. chriesi says

    April 4, 2008 at 6:43 am

    Looks great! I am looking since long for a good mushroom filling, I found it now!

    Reply
  19. A. Grace says

    April 4, 2008 at 8:15 am

    my rule of thumb:
    messy sauce = delicious sauce.

    unfortunately, i think mushrooms taste like dirt. perhaps with the right sauce, there’s still hope for me.

    Reply
  20. Jan says

    April 4, 2008 at 9:37 am

    Kevin – I love your blog!
    I love mushrooms. Thank you for posting.

    Reply
  21. Sylvie says

    April 4, 2008 at 9:39 am

    I haven’t made stuffed Portabellos for ages, looking at your wonderful pictures makes me realise it’s about time I did again.

    Reply
  22. Joy @ Joy Of Desserts says

    April 4, 2008 at 11:50 am

    Congratulations! You’ve earned an award for your excellent blog.
    🙂

    Reply
  23. Parker says

    April 4, 2008 at 12:01 pm

    That looks like a wonderful recipe.

    Reply
  24. HoneyB says

    April 4, 2008 at 12:25 pm

    I love mushrooms. This looks and sounds very yummy!

    Reply
  25. The Mushroom Lady says

    April 4, 2008 at 12:42 pm

    What a fabulous recipe and picture, very appetizing. Portabellas are by far my favourite mushroom to stuff. Most people take out the gills to stuff a mushroom, I never do that is where all the flavour is! Portabellas are also very good for you, one medium sized portabella has more potassium than a banana, not to mention over 25% of your daily requirement of riboflavin.

    Reply
  26. Saswati says

    April 4, 2008 at 12:52 pm

    Kevin this looks amazing!and suddenly i noticed that you blog everyday ….Everytime i come here i noticed that I have missed out on 2-3 posts…thats wonderful:)

    Reply
  27. Elle says

    April 4, 2008 at 12:53 pm

    Ooooh, beautiful! I love love love stuffed mushrooms, and that one looks like a whole meal!

    Reply
  28. Exuberant Lady says

    April 4, 2008 at 1:21 pm

    Okay…NOW you’ve got my attention. Stuffed mushrooms are among my top ten yummy things. I’ll definitely try this rendition. The cream cheese puts it over the top… Yum!!

    Reply
  29. MARICHELLE says

    April 4, 2008 at 1:26 pm

    wow that looks good!

    Reply
  30. Mike of Mike's Table says

    April 4, 2008 at 1:41 pm

    Growing up, I always looked the other way when it came to stuffed mushrooms, which was easy since I didn’t like mushrooms. But now that I love the things, I had entirely forgotten about this and those look delicious! Looks like I have something new to try

    Reply
  31. Melanie says

    April 4, 2008 at 3:16 pm

    Yum! That looks like a meal in and of itself! As always your photographs are amazing.

    Reply
  32. Deborah says

    April 4, 2008 at 3:57 pm

    I have been totally craving a stuffed portabella after received a recipe a few weeks ago. This one looks even better then the one I was going to make!

    Reply
  33. Diana Evans says

    April 4, 2008 at 5:06 pm

    oh wow…that is amazing…I am so hungry now!!!

    Reply
  34. Patsyk says

    April 4, 2008 at 5:18 pm

    Now that’s my kind of main dish! 🙂 I love mushrooms of all kinds, but a stuffed one is soooo much yummier!

    Reply
  35. Cookie baker Lynn says

    April 4, 2008 at 5:44 pm

    Wow, that looks amazing! I love portabella mushrooms – perfect for stuffing.

    Reply
  36. Steph says

    April 4, 2008 at 6:41 pm

    These sound really good! I love mushrooms, stuffed would be even better!

    Reply
  37. Sara says

    April 4, 2008 at 6:43 pm

    Gah! That looks incredible! That does it, I’m definitely having mushrooms for dinner tomorrow.

    Reply
  38. giz says

    April 4, 2008 at 6:55 pm

    So what’s the difference between this gorgeous mushroom and a steak – I’d rather have this any day.

    Reply
  39. KayKat says

    April 4, 2008 at 7:07 pm

    Ooo … second portabello recipe I’ve stumbled across in 5 minutes 🙂

    I love the idea of adding a dash of white wine to the filling.

    Reply
  40. Nilmandra says

    April 4, 2008 at 7:19 pm

    I love stuffed mushrooms. I have a very simple recipe that is just stuffed with torn up ham and grated cheese (cheddar or slices of brie, whatever at hand), drizzle of oil, salt, pepper and under the grill. It makes a great starter with minimal cooking/chopping involved. And I like to finish with some chopped parsley for that bit of green, like you said 🙂

    Reply
  41. Sylvia says

    April 4, 2008 at 9:02 pm

    Well done Kevin . I know Portobello mushrooms, if they are the same, I mean portobella?
    Anyway looks delicious and beautiful presentation

    Reply
  42. farida says

    April 4, 2008 at 11:10 pm

    this looks soooo delicious! I love mushrooms, and I fell in love with your stuffed mushroom, too:) thank you for sharing. and thanks to whatscooking too:)

    Reply
  43. Pam says

    April 5, 2008 at 12:58 am

    I’ve had stuffed portabellas, but never stuffed with a cream sauce. This looks great!

    Reply
  44. Randi says

    April 5, 2008 at 4:59 am

    this looks really yummy.. i saw something similar on license to grill and swore to myself i would try it… now i’ll just have to borrow your recipe 🙂

    Reply
  45. RecipeGirl says

    April 5, 2008 at 5:51 am

    Totally my kind of meal. I could eat just this and a big glass of wine and I’m all set 🙂

    Reply
  46. Nina's Kitchen (Nina Timm) says

    April 5, 2008 at 10:11 am

    Good golley, this is one meal I would not mind getting “stuffed” on.

    Reply
  47. Rosie says

    April 6, 2008 at 2:43 pm

    Oh my Kevin this looks delish!! I just adore mushrooms and your dish looks perfect 🙂

    Rosie x

    Reply
  48. Holler says

    April 6, 2008 at 4:52 pm

    I absolutely adore mushrooms Kevin! This goes straight into my recipe book. I think Graham will love it too!

    Reply
  49. mike says

    April 6, 2008 at 8:04 pm

    The vegan restaurant I cook at makes a really similar version as a starter. Always my favorite dish on the menu. This reads like a delicious meat alternative. great

    Reply
  50. the girl who blogs says

    July 28, 2009 at 6:06 am

    absolutely amazing. I made it for dinner tonight, and was phenomenal. The one thing I wish I had thought've was to just NOT eat so late in the night. We didn't have dinner until nearly 9pm.. (I made it with garlic mashed potatoes as a side..) Delicious and insanely filling!! Thanks 🙂

    Reply
  51. Anonymous says

    April 18, 2010 at 4:21 pm

    Delicious! Although I noticed the bread crumbs starting to char even though I had them on the bottom rack. Quickly scooched the charred ones off and put it over to bake.

    Reply
  52. Yivinns says

    April 16, 2011 at 6:25 pm

    This recipe was absolutely delicious!!! I cut the chicken quantity in half and I'm still stuffed! The red peppers is an ingenious add, as well as the additional texture of the bread crumbs. Thanks for a great recipe Kevin and Ben!!!

    Reply
  53. Shirley says

    August 15, 2011 at 4:43 pm

    As of Sat, 8/13/11, and forever more, I have had this recipe for stuffed portabella twice-I simply loved it the first time I made it a week earlier; erred on cream cheese as got a veggie version but I don't think I'll change that.Whoever you are, this is excellent.

    Reply
  54. Beth J says

    November 25, 2011 at 11:47 pm

    This looks great! I just wish I could "pin" this on Pinterest; I'll probably forget all about it until I'm searching for a stuffed portabella mushroom recipe again. 🙂

    Reply
  55. Deb Thompson says

    May 24, 2012 at 3:37 pm

    This was HANDS DOWN one of the best meals I've ever made. I'm vegetarian so I replaced the chicken. I carmelized 1/2 an onion, 1/2 a red pepper and 4 garlic cloves. It turned out AMAZING!!! Thank you!

    Reply
  56. Anonymous says

    April 2, 2014 at 11:23 pm

    Delicious recipe! Made these for dinner tonight! The bread crumbs started to char after about a minute on broil so I ended up baking them in the oven at 375 degrees. Will definitely make this recipe again … thanks for posting!

    Reply

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