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.
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.
Add goat cheese and Parmesan to the cauliflower rice mixture, then stir in shredded chicken, artichokes, and sundried tomatoes.
Heat on medium-high for 5 to 10 minutes, then spoon the mixture into the portabella mushrooms.
Place a chunk of mozzarella cheese on top of each stuffed portabella mushroom.
Bake at 375 degrees for 30 to 35 minutes, until cheese is crispy and golden. Top with fresh Italian parsley leaves, if desired.
Dive in and enjoy!
Here’s my printable, Pinnable recipe for cheese-stuffed portabella mushrooms.
What’s the best stuffed mushroom recipe you’ve ever tried?