This Pesto Chicken Stuffed Mushrooms recipe is simple to make and loaded with flavor. Tender portobello mushrooms, stuffed with juicy shredded chicken, pesto, roasted red peppers, garlic, red onion, and mozzarella cheese, and roasted until golden brown and bubbly, then topped with parmesan, pesto, and fresh basil.
Ingredients in Pesto Chicken Stuffed Mushrooms
Ingredients Notes and Substitutions
How to Make Stuffed Portobello Mushrooms
How to Clean Portobello Mushrooms
STEP 1: Remove the stems from mushroom caps and slice a thin layer off the top of the mushroom cap to allow it to sit flat. (Keep these pieces)
STEP 2: Use a spoon to scrape out the gills and discard.
STEP 3: Chop the mushroom stem and cap pieces that were trimmed in the first step.
STEP 4: Brush the mushrooms with olive oil and sprinkle with a little salt and pepper. Bake for 12 minutes.
Step by Step Instructions
STEP 5: Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. In a large mixing bowl, combine the chopped mushroom pieces, chicken, pesto, roasted red pepper, onion, garlic, and ½ cup of the mozzarella cheese.
STEP 6: Divide the mixture evenly between the mushroom caps. Top with remaining mozzarella cheese. Bake for 7 minutes more at 400°F. Then broil on high for 2 to 3 minutes or until the cheese is golden brown and bubbling. Drizzle a little pesto over top of each mushroom. Garnish with Parmesan cheese, fresh basil, and red pepper flakes before serving.
Recipe Tips and Variations
Frequently Asked Questions
Yes! Simply follow the instructions as written, cutting the cook time in half and checking on them every 5 minutes or so.
When it comes to cheese on stuffed mushrooms, the sky is the limit. You really can't go wrong with any cheese. Some of my favorites are cheddar, parmesan, havarti, provolone, gruyere, mozzarella, feta, and goat cheese.
What to Serve with Pesto Chicken Stuffed Mushrooms
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