These Chicken Parmesan Stuffed Portobello Mushrooms are a delicious meal full of healthy ingredients and amazing flavors! These stuffed mushrooms are filled with ground chicken, Parmesan cheese, spinach, fresh parsley, and spices then topped off with marinara sauce and Italian cheese… mmmm! Such a delicious well-balanced meal in every mushroom!
Plus, they’re low-carb, keto-friendly, and gluten-free!!
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Chicken Parm Stuffed Portobello Mushrooms
How do you feel about mushrooms?
Some people passionately dislike them because of their texture, and others think they’re a tasty addition to recipes.
Personally, I love them. I eat them raw or in soups or sautéed dishes. Or stuffed and baked like these Healthy Chicken Parmesan Stuffed Portobello Mushrooms!
In recent years, there has been a lot of research shared about how good mushrooms are for us. Here’s what I found out when I looked into their benefits.
Are mushrooms good for you?
The health benefits of mushrooms extend far beyond just vitamins or minerals!
In fact, research has identified more than 200 health conditions that may benefit from mushroom consumption, and more than 100 different beneficial effects mushrooms can produce for the body. Whaaaa???
And even though they’re pale in color, they’re packed with as many antioxidants as those colorful fruits and vegetables.
The nutritional value of mushrooms is substantial! Mushrooms are a nutrient-rich superfood, and some believe they are one of the best foods on the planet for your health.
They provide plant-based protein and many essential nutrients, in addition to disease-fighting goodness. Let me break it down for you further:
Antioxidants in mushrooms:
Mushrooms are rich in an antioxidant called selenium; in fact, they are the best source of this mineral in the produce aisle!
These antioxidants help protect you from free radicals that can cause conditions like heart disease and cancer, as well as damage from aging. They also boost your immune system.
Which mushrooms have the most antioxidants:
While almost any edible mushroom will give you a boost, the following mushrooms are proven to have the most antioxidants and may help you live longer:
- Porcini Mushrooms
- Golden Oyster Mushrooms
- Pioppino Mushrooms
- Oyster Mushrooms
- Lion’s Mane Mushrooms
- Maitake Mushrooms
- Shiitake Mushrooms
Mushrooms are also a gut-friendly food.
Mushrooms are a prebiotic, which means they nourish the good bacteria in your gut. They’ve been found to balance beneficial bacteria such as Acidophilus and Bifidobacterium.
Mushrooms help your immune system, too!
Mushrooms are gaining more and more prominence for their cancer-fighting properties. This is because mushrooms contain a class of proteins called lectins, which are able to bind to abnormal cells and cancer cells and label the cells for destruction by our immune system.
Amazing! Knowing all the benefits of portobello mushrooms has got me loving these little healthy sponges even more!
I don’t know about you, but with these kind of benefits I’m going to be putting mushrooms in every recipe I make!
Like these Chicken Parmesan Stuffed Portobello Mushrooms!! They are hearty and filling and so healthy!
I even snuck some spinach in them to make them a complete and well-balanced meal!
I love that they’re made from lean protein, but still have tons of flavor. And that they’re low-carb and gluten-free!
You can’t go wrong with a delicious and healthy meal all wrapped up in a superfood mushroom – AmIRight!??
Stuffed Portobello Mushrooms
Here’s how I created these tasty Chicken Parmesan and Spinach Stuffed Mushrooms:
As you know mushrooms are essentially little sponges, holding all kinds of water.
So for this recipe I like to dry them out a bit before I stuff them.
First, preheat the oven to 450 degrees and place parchment paper on a baking sheet.
Next, wipe off the mushrooms with a wet paper towel. Then carefully remove the stem if there is one. I like to use a small pairing knife for this
Add the portobello mushrooms top-side up.
Roast for 10 minutes, then carefully flip, sprinkle with salt and pepper, and cook 5 minutes on the other side (if your mushrooms are really large cook 13 minutes on the first side). Then reduce the oven temperature 425. Drain off any liquid from the pan and set it aside. (You can swap out the parchment paper if you’d like but it’s not necessary.)
While the mushrooms are in the oven, combine Parmesan, parsley, onion, egg, garlic, onion powder, salt and pepper in a large mixing bowl. Give the (thawed & drained!) spinach a chop, separate it, and sprinkle it over the bowl and mix together.
Now, add the ground chicken and give it a good stir.
Then form 6 evenish balls (depending on the variation of sizes of your mushrooms) and place them on each mushroom on the baking sheet. Press them down a little so they cover the mushroom and so their tops are flat and spray them with cooking spray.
Cook the stuffed mushrooms for 15-20 minutes, then sprinkle on the shredded cheese and roast 5 more minutes. Be sure the chicken reaches 165 degrees by temping with a digital meat thermometer. (<- my fave!)
Meanwhile heat some marinara on the stove top. When mushrooms are finished cooking top with marinara, garnish with more Italian cheese, Parmesan cheese (if desired), and chopped parsley. Serve warm… Mmmmm!
These yummy stuffed mushrooms are so filling and flavorful! They make a delicious and healthy well balanced meal and they are perfect for meal-prep, leftovers, or a family weeknight dinner.
Enjoy my friend!
- 6 large portobello mushroom caps, cleaned and stems removed (*see note)
- ½ cup grated Parmesan cheese, (more for garnish)
- 1/3 cup parsley, finely chopped (more for garnish)
- 1 medium onion, very finely chopped
- 1 egg
- 6 garlic cloves, minced
- ½ teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 10 ounces frozen spinach, defrosted and all the liquid squeezed out
- 1 pound ground chicken, 93% lean (This will keep the chicken more moist.)
- 2 cups of your favorite marinara, I use Raos since it’s low in sugar.
- 4 ounces Shredded Italian cheese blend or shredded mozzeralla
- Preheat oven to 450 degrees. Place parchment paper on a baking sheet. Roast mushrooms for 10 minutes with top side up, and then 5 minutes on the other side (If your mushrooms are really large cook 13 minutes on the first side). Remove mushrooms from the oven, drain off any liquid from the pan and set aside. Now reduce the oven temperature to 425.
- Meanwhile, mix together the parmesan, parsley, onion, egg, garlic, onion powder, salt and pepper in a large mixing bowl.
- Next, give the spinach a chop and separate it and sprinkle over the mixture in the bowl and mix together. Add the chicken and give it a good stir.
- Season the mushrooms with a sprinkle of salt and pepper and place them top-side down on the baking sheet. Form 6 evenish balls (depending on the variation of sizes of your mushrooms) and place them on each mushroom on the baking sheet. Press them down a little so they cover the mushroom, and so their tops are flat. Spray them with cooking spray. Cook for 15-20 minutes, top each mushroom with cheese, and continue cooking until chicken temperature reaches 165F and cheese has melted.
- Meanwhile, heat marinara on the stovetop. When mushrooms are cooked, remove from oven, top with marinara, and garnish with more Italian cheese, Parmesan cheese (if desired), & chopped parsley. Serve warm.
Rinse off the tops of the mushroom caps and gently wipe them off using a paper towel to remove any dirt or debris.
If you prefer you can add the marinara to the tops of the cooked chicken stuffed mushrooms, then add more cheese and place in the oven for a few minutes so the cheese melts.
Serving Size1 Stuffed Mushroom Cap
Amount Per Serving Calories 268Total Fat 15gSaturated Fat 4gUnsaturated Fat 0gCholesterol 100mgSodium 883mgCarbohydrates 13gNet Carbohydrates 9gFiber 4gSugar 6gProtein 23g