Pulled Chicken Stuffed Mushrooms

A twist on traditional stuffed mushrooms. These chicken stuffed mushrooms are mouth watering and absolutely delicious. This is one of my absolute favorite recipes to make!

Chicken Stuffed Mushrooms

Ok, so I came up with this recipe after my first post for vegetarian mushrooms. My fiance actually suggested that I add some chicken to make them more filling. So I gave it some thought and decided to add some pulled chicken and a few extra ingredients to my original post for the vegetarian stuffed mushrooms. You can find that recipe here. The recipes are extremely similar with the only new ingredients being chicken, grape tomatoes, and feta cheese. I thought the feta would add a nice contrast in flavor to the parmesan. As a side note, this recipe calls for seasoned breadcrumbs. You can buy them at the store or make them yourself. Click here for a quick way to make breadcrumbs from toast. Instructions are in the description, before the directions. So let’s get started!

diced veggies 
sauteed veggies
sauteed veggies for stuffed mushroom filling
seasoned breadcrumbs 
pulled chicken
pulled chicken cooked in chicken broth
Prep time 5 minutes
Total cook time 15-20 minutes
Yields 6 servings

  • 2 cups of seasoned bread crumbs
  • 1/2 cup of Parmesan cheese
  • 2 cups of fresh spinach chopped
  • 1/2 cup red onion diced finely
  • 1 tablespoons of butter
  • 6 large portobello mushroom tops, stems removed and inside scooped out
  • 1 teaspoon minced garlic
  • Salt & Pepper to taste
  • 1/2 cup of cream cheese
  • 1 tablespoon of feta cheese
  • 1 cup of grape tomatoes, cut into fourths
  • 3 boneless skinless chicken breasts, rinsed and patted dry
  • 4 cups of chicken broth
  • 1 tablespoon of garlic pepper seasoning

  1. Pre-heat oven to 400 degrees Fahrenheit.
  2. Line baking sheet with aluminum foil and coat with thin layer of olive oil. Set aside.
  3. To make the pulled chicken, add the chicken breast to a large deep pot and season with garlic pepper and salt & pepper to taste.
  4. Add chicken broth to pot and turn heat to medium. Cover and bring to boil.
  5. After about 15-20 minutes chicken should be done and tender. Use two forks to pull chicken apart. Turn heat to low and cover.
  6. For mushroom filling, heat butter over medium heat in skillet. Add minced garlic, onions, spinach, and tomatoes.
  7. Cook for 2-3 minutes, until spinach is wilted and onions are tender.
  8. Add cream cheese. Stir until melted.
  9. Add bread crumbs, feta cheese, and Parmesan cheese. Mix well.
  10. Using tongs, add in pulled chicken to mushroom filling mix. Stir well. Consistency should be thick and pastey. But not dry. If its too dry add a little chicken broth from pot.
  11. Using a damp paper towel wipe down the mushrooms tops.
  12. Add mushroom tops to baking pan and scoop about 3 or 4 tablespoon of filling into each mushroom depending on how big the mushroom tops are. Don’t overfill.
  13. Bake for 15-20 minutes, until mushrooms are tender.
  14. As an option, once mushrooms are done I like to squeeze fresh lemon juice over them for an extra zest of flavor.
  15. Let sit for one minute.
  16. Enjoy!


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