For enhanced flavor, consider marinating the chopped chicken in Italian dressing for at least 30 minutes before combining it with the other ingredients. To prevent soggy mushrooms, ensure the spinach is thoroughly squeezed dry before adding it to the filling. If you don't have red pepper flakes, a pinch of cayenne pepper will work as a substitute. Feel free to experiment with other cheeses, such as mozzarella or provolone, for a different flavor profile. Serve immediately for the best taste and texture.
Chicken, Artichoke, and Spinach-Stuffed Portobellos
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PREP TIME20 mins
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COOK TIME23 mins
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TOTAL TIME43 mins
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SERVING4 People
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VIEWS37
Elevate your dining experience with these generously stuffed portobello mushrooms, a symphony of savory chicken, creamy Alfredo, vibrant spinach, and tangy artichoke hearts. Transform a simple appetizer into a satisfying and elegant meal, perfect alongside crusty bread and a fresh side salad.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol177 mg
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Fiber4 g
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Protein61 g
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Saturated Fat21 g
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Sodium2180 mg
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Sugar4 g
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Fat51 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
15 mins
In a large bowl, gently combine the chopped chicken, Alfredo sauce, squeezed spinach, chopped artichoke hearts, red pepper flakes, and 4 ounces of the shredded Parmesan cheese. Ensure the mixture is well incorporated. (5 minutes)
02
Step
5 mins
Using your hands, lightly rub the outside of each portobello mushroom cap with olive oil. Season generously with sea salt and freshly ground black pepper. (3 minutes)
03
Step
10 mins
Divide the chicken and vegetable filling evenly among the prepared mushroom caps. Top each cap generously with the remaining shredded Parmesan cheese. (5 minutes)
04
Step
30 mins
Place the stuffed mushroom caps on a baking sheet lined with parchment paper. Bake in a preheated oven at 375°F (190°C) until the chicken is cooked through, the mushrooms are tender, and the Parmesan cheese is melted and lightly golden brown. (Approximately 20-25 minutes).
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Liliana Moen
Jun 27, 2025This recipe was a hit! The mushrooms were so flavorful and the filling was perfect.
Neoma Ullrich
Apr 6, 2025I baked these in the oven and they turned out great. A definite crowd-pleaser.
Mya King
Mar 23, 2025Easy to follow recipe and the results were delicious!
Amelie Bogan
Mar 18, 2025I added some sun-dried tomatoes to the filling and it was amazing!
Hollie Oconner
Dec 27, 2024My kids even loved these! A great way to get them to eat their vegetables.