3-Cheese Stuffed Portabella Mushrooms With Chicken, Artichokes, and Cauliflower Rice – Gluten Free

Do you refer to the mushrooms in this recipe as portobello mushrooms or portabella mushrooms? I’ve seen both terms used, but I personally call them portabella mushrooms. Probably because Isabella was one of the names I considered for my daughter before deciding on Madelyn instead, and portabella kind of reminds me of that.

Regardless of what you call these mushrooms, they taste incredible stuffed with cauliflower rice, chicken, sundried tomatoes, cheese, and artichokes. I’ll probably make stuffed portabella mushrooms again next week. And the week after that.

I try to limit my family’s dairy intake, but we’re down with the whole “Go big or go home” mantra when we actually do consume dairy products. These cheesealicious stuffed portabella mushrooms are loaded with tangy goat cheese, nutty Parmesan, and smooth mozzarella. If you don’t have (or like) goat cheese, feel free to substitute cream cheese instead.

Okay, who’s hungry for some stuffed portabella mushrooms? I know I am!

Start by washing and drying your portabella mushrooms. Line a tray with aluminum foil and spray it lightly with cooking spray.

Remove the gills and stems from your portabella mushrooms. Gently rub olive oil into the mushrooms, then sprinkle them with salt and pepper.

Mushroom

If you’re impatient like me, you’ll do some of the mushroom prep too quickly and end up with cracked mushrooms. This isn’t a big deal since the cheese helps hold the ingredients together when you plop everything into the mushroom, even if the sides are cracked or broken. Kinda like when you spread dip on a cracker or chip.

Prepare your cauliflower rice. I like to saute mine for 7 to 10 minutes, just like when I make my spicy cauliflower hash recipe. Saute onions and garlic with your cauliflower rice.

cauliflower rice

Add goat cheese and Parmesan to the cauliflower rice mixture, then stir in shredded chicken, artichokes, and sundried tomatoes.

Stuffed mushrooms

Heat on medium-high for 5 to 10 minutes, then spoon the mixture into the portabella mushrooms.

Stuffed mushrooms with cauliflower and cheese

Place a chunk of mozzarella cheese on top of each stuffed portabella mushroom.

Stuffed mushroom with cheese

Bake at 375 degrees for 30 to 35 minutes, until cheese is crispy and golden. Top with fresh Italian parsley leaves, if desired.

Stuffed mushroom

Dive in and enjoy!

Stuffed mushroom

Here’s my printable, Pinnable recipe for cheese-stuffed portabella mushrooms.

Cheese-Stuffed Portabella Mushrooms With Chicken, Artichokes, and Cauliflower Rice - Gluten Free
Print Recipe
Creamy goat cheese, fresh mozzarella, and nutty Parmesan enhance the flavor of fried cauliflower rice, shredded chicken breast, sundried tomatoes, and artichoke hearts in these stuffed portabella mushrooms.
Servings Prep Time
4 to 6 people 15 minutes
Cook Time
35 minutes
Servings Prep Time
4 to 6 people 15 minutes
Cook Time
35 minutes
Cheese-Stuffed Portabella Mushrooms With Chicken, Artichokes, and Cauliflower Rice - Gluten Free
Print Recipe
Creamy goat cheese, fresh mozzarella, and nutty Parmesan enhance the flavor of fried cauliflower rice, shredded chicken breast, sundried tomatoes, and artichoke hearts in these stuffed portabella mushrooms.
Servings Prep Time
4 to 6 people 15 minutes
Cook Time
35 minutes
Servings Prep Time
4 to 6 people 15 minutes
Cook Time
35 minutes
Instructions
  1. Wash and dry portabella mushrooms after removing stems and gills. Set aside to dry.
  2. Drizzle 2 tablespoons of olive oil in a skillet, then add minced garlic, diced onion, and cauliflower rice. Saute for 7 to 10 minutes over medium-high heat.
  3. Rub portabella mushrooms with olive oil and sprinkle with salt and pepper. Place on a foil-lined baking tray, and preheat oven to 375 degrees Fahrenheit.
  4. Add goat cheese and Parmesan to the cauliflower rice mixture, then stir in shredded chicken breast, sundried tomatoes, and artichoke hearts. Heat for 5 to 10 minutes over medium-high heat, until cheese is melted and well incorporated.
  5. Spoon mixture into portabella mushrooms, then top each mushroom with a slice of mozzarella cheese.
  6. Bake for 30 to 35 minutes at 375 degrees Fahrenheit.*
  7. Garnish with fresh parsley leaves, if desired.
Recipe Notes

* If you prefer gooey cheese, do not add mozzarella immediately. Bake stuffed mushrooms for 20 to 25 minutes, remove the tray from the oven, and add mozzarella cheese. Bake for an additional 5 to 10 minutes, until cheese is melted.

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