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Overhead stuffed portobello mushroom caps

Stuffed Portobello Mushrooms with Chicken, Corn, and Cheese

  • Author: Katya
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Main
  • Method: Bake
  • Cuisine: Tex-Mex

Description

Stuffed portobello mushrooms with chicken, corn, and plenty of cheese. These are SO easy to put together with either leftover chicken or rotisserie chicken.


Ingredients

Scale
  • 4 large portobello mushrooms
  • 1 cup shredded cooked chicken
  • 1 cup frozen corn
  • 1/2 cup halved grape tomatoes
  • 3 green onions, sliced¬†
  • 1 1/2 cups Jarlsberg cheese, shredded + divided
  • 1/4 cup crumbled feta cheese
  • 1/2 tsp. garlic powder
  • 1/2 tsp. cumin
  • 1/4 tsp. chili powder
  • Olive oil
  • Kosher salt and fresh black pepper
  • To serve: cilantro, avocado, sour cream

Instructions

  1. Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Remove stems from mushrooms and use a spoon to scrape out the gills.  Arrange mushroom caps on a baking sheet stem side up.
  3. Rub the entire mushroom cap with olive oil and season the inside with salt and pepper. Bake 15-20 minutes or until tender. If any moisture collects in the mushroom caps, carefully blot it with few sheets of paper towels or drain it.
  4. Reduce the oven temperature to 425 degrees F. Combine the chicken, corn, tomatoes, onions, 1 cup of Jarlsberg cheese, feta cheese, garlic powder, cumin, and chili powder. Season with salt and pepper, to taste.
  5. Spoon generous amount of chicken mixture into the mushroom caps, top with remaining shredded Jarlsberg cheese.
  6. Bake for 10-15 minutes or until the cheese is melted. Serve with cilantro, avocado, and sour cream.

Keywords: easy, summer, rotisserie chicken, stuffed