Chicken Parmesan Stuffed Portobello Mushroom Caps

I wanted to create a new stuffed mushroom recipe, but I didn't want the same old - same old stand-by recipes. I made chicken Parmesan (the usual way) and thought, "What about stuffing mushrooms with that?" So, I adapted the recipe a little and did just that. What do you think? Yes, there are mushrooms, the size of dessert plates, under that cheese! LOL 

4 portobello mushrooms, wiped clean
1 cooked boneless skinless chicken breast, cut into chunks*
1 can tomato sauce

1 can stewed tomatoes, drained

2 cloves garlic, minced

1/2 teaspoon basil

2 teaspoons Italian breadcrumbs

salt and pepper to taste
1/4 cup Parmesan cheese
2 cups mozzarella cheese, or to your taste (we like cheese!)


Preheat oven to 375°F.
Scrape black gills out of mushrooms with a spoon and remove stems.
Place mushrooms on a foil lined baking sheet, stem sides up.
In a small pot, combine chicken breast with sauce, tomatoes, seasonings, breadcrumbs and Parmesan cheese. Stir until well combined. Simmer until bubbling hot and thickened. Add more breadcrumbs if sauce is watery from the stewed tomatoes.** Spoon chicken mixture evenly on top of prepared mushrooms. Sprinkle with mozzarella cheese. Bake mushrooms in preheated oven until tender and cheese is melted and a little browned, about 20 minutes.

*I used precooked chicken fajita strips cut into chunks.

** Mushrooms are watery themselves, so you need the sauce to be pretty think.

Stuffed Mushrooms

1 pound fresh button mushrooms

2 tablespoons onion, finely chopped

2 tablespoons bread crumbs

4 oz cream cheese

1/2 cup cheddar cheese, shredded

1/2 teaspoon garlic, minced

1/2 teaspoon Greek Seasoning

1/4 teaspoon black pepper, ground

1/4 teaspoon Kosher salt

Preheat oven to 350 degrees.

Clean mushrooms and remove stems. Set caps to the side and finely chop the stems. Combine chopped mushroom stems and other ingredients and mix well. Place mushroom caps on a baking sheet. Spoon 1 teaspoon of stuffing into each mushroom. Top with a little extra cheese and Kosher salt, if desired. Bake in oven for 20 minutes or until cheese is browned.