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 Mushrooms
- 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
- Melt the butter in a pan.
- Mix in the cream cheese, white wine and red pepper flakes and cook until it thickens.
- Set aside.
- Remove the stems from the mushrooms and chop them.
- Melt the butter in a pan.
- Add the onion and saute until until tender, about 5 minutes.
- Add the garlic and saute until until fragrant, about 1 minute.
- Add the chopped mushroom stems and chicken and cook for 5 minutes.
- Add the cream sauce to the chicken and mushroom mixture and season with salt and pepper to taste.
- Pour the filling into the mushroom tops and sprinkle the bread crumbs on.
- Broil until golden brown, about 8-14 minutes.
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.
Big Boys Oven says
wow this mushroom dish looks so awesomely delicious! looks so meaty and yet so veg! A real good dish to indulge with!
Chef Erik says
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 🙂
Holy crap! This looks divine! Cream cheese! Argh! I’m slipping into a trance!
Proud Italian Cook says
Your combination of flavors all sound terrific together, nice!
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?
That looks so huge I won’t be surprised if you actually did serve it in wedges! I am there! I adore stuffed portabells!!
Oooh. Not only does this sound delicious but it looks beautiful, too.
Peter M says
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!
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.
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
Looks great Kevin! I’ve been thinking about doing a stuffed mushroom lately. Inspiration!
Hi Kev! I could eat more than a few of these babies 😉
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 🙂
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
I was excited because I thought this was vegetarian! But no it’s not. It looks good though.
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.
Looks great! I am looking since long for a good mushroom filling, I found it now!
A. Grace says
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.
Kevin – I love your blog!
I love mushrooms. Thank you for posting.
I haven’t made stuffed Portabellos for ages, looking at your wonderful pictures makes me realise it’s about time I did again.
Joy @ Joy Of Desserts says
Congratulations! You’ve earned an award for your excellent blog.
That looks like a wonderful recipe.
I love mushrooms. This looks and sounds very yummy!
The Mushroom Lady says
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.
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:)
Ooooh, beautiful! I love love love stuffed mushrooms, and that one looks like a whole meal!
Exuberant Lady says
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!!
wow that looks good!
Mike of Mike's Table says
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
Yum! That looks like a meal in and of itself! As always your photographs are amazing.
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!
Diana Evans says
oh wow…that is amazing…I am so hungry now!!!
Now that’s my kind of main dish! 🙂 I love mushrooms of all kinds, but a stuffed one is soooo much yummier!
Cookie baker Lynn says
Wow, that looks amazing! I love portabella mushrooms – perfect for stuffing.
These sound really good! I love mushrooms, stuffed would be even better!
Gah! That looks incredible! That does it, I’m definitely having mushrooms for dinner tomorrow.
So what’s the difference between this gorgeous mushroom and a steak – I’d rather have this any day.
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.
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 🙂
Well done Kevin . I know Portobello mushrooms, if they are the same, I mean portobella?
Anyway looks delicious and beautiful presentation
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:)
I’ve had stuffed portabellas, but never stuffed with a cream sauce. This looks great!
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 🙂
Totally my kind of meal. I could eat just this and a big glass of wine and I’m all set 🙂
Nina's Kitchen (Nina Timm) says
Good golley, this is one meal I would not mind getting “stuffed” on.
Oh my Kevin this looks delish!! I just adore mushrooms and your dish looks perfect 🙂
I absolutely adore mushrooms Kevin! This goes straight into my recipe book. I think Graham will love it too!
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
the girl who blogs says
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 🙂
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.
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!!!
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.
Beth J says
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. 🙂
Deb Thompson says
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!
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!