Stuffed Portabella Italian Recipe

Name: Stuffed Portabella Italian
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large portabella mushrooms (stems and gills removed); 1 (8 ounce) chicken breasts; 6 garlic cloves, smashed; ⅛ teaspoon garlic salt; ½ cup mashed potatoes; 3 tablespoons milk; 1 teaspoon butter; 1 tablespoon extra virgin olive oil; 1 tablespoon butter; 3 tablespoons celery, chopped fine; 2 tablespoons scallions, sliced thin starting with the white part, slice the green part for garnish; ½ teaspoon basil; ½ teaspoon oregano; salt and pepper; 2 tablespoons white wine (I used chardonnay); sliced green from scallion (to garnish)

Servings: persons

2 large portabella mushrooms (stems and gills removed)
1 (8 ounce) chicken breasts
6 garlic cloves, smashed
⅛ teaspoon garlic salt
½ cup mashed potatoes
3 tablespoons milk
1 teaspoon butter
1 tablespoon extra virgin olive oil
1 tablespoon butter
3 tablespoons celery, chopped fine
2 tablespoons scallions, sliced thin starting with the white part, slice the green part for garnish
½ teaspoon basil
½ teaspoon oregano
salt and pepper
2 tablespoons white wine (I used chardonnay)
sliced green from scallion (to garnish)

1
Preheat oven to 325.
2
Wipe outside of mushrooms with damp cloth.
3
CHICKEN.
4
Rinse chicken with cold water and pat dry.
5
Use microwave steamer or stovetop steamer.
6
Put 6 cloves garlic in water.
7
Place chicken in steamer portion.
8
Sprinkle with garlic salt.
9
Cook until done (about 5 minutes on high till juice is clear).
10
When done and cooled a little put thru food processor or chopper until finely chopped.
11
Set aside.
12
POTATOES.
13
Wash, cut in half and boil potatoes till fork tender.
14
Peel potatoes when done.
15
Mash thoroughly.
16
Add milk and butter to potatoes.
17
Whip till smooth.
18
Set aside.
19
COMBINING.
20
Heat saute pan and add butter and EVOO.
21
Saute scallions and celery for 2 minutes.
22
Add wine and reduce for 2 minute.
23
Stir in chicken.
24
Stir in basil, oregano, salt and pepper.
25
Mix in potatoes.
26
Divide mixture between mushrooms.
27
Rub olive oil on outside of mushrooms.
28
Place on baking sheet.
29
Bake for 15 minutes at 325.
30
Sprinkle with scallions and serve immediately.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 large portabella mushrooms (stems and gills removed), 1 (8 ounce) chicken breasts, 6 garlic cloves, smashed, ⅛ teaspoon garlic salt, and more.

Yes, Stuffed Portabella Italian falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Portabella Italian

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions