Chicken parm is our new favorite version of stuffed mushrooms. It’s everything you love about the Italian dish with the excess oil of frying!
Chicken Parm Stuffed Portobellos
Prep Time: 0 hours 20 mins
Total Time: 1 hour 20 mins
Yields: 8 servings
For the chicken:
- 2 boneless skinless chicken breasts
- 1 small bunch fresh thyme
- 1 small bunch fresh parsley
- 1 small bunch fresh oregano
- Kosher salt
For the sauce:
- 1 extra-virgin olive oil
- 3 cloves garlic, minced
- 1 (28-oz.) can crushed tomatoes
- 1 tsp. dried oregano
- Kosher salt
- Freshly ground black pepper
- Pinch crushed red pepper flakes
For the mushrooms:
- 2 tbsp. extra-virgin olive oil
- 1 c. panko bread crumbs
- 8 portobello mushrooms, stems removed
- 1 c. shredded mozzarella
- 1/2 c. freshly grated Parmesan
- Basil, for garnish
Preheat oven to 350°. In a large pot of water over medium heat, add chicken, fresh herbs, and a generous amount of salt. Bring to a boil and cook until chicken is cooked through and easily shreds, 10 to 15 minutes. Remove chicken and shred with two forks.
In another large pot over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute. Add tomatoes, then fill can with 1/2 cup of water and swirl around to catch any remaining tomatoes; add to pot. Season with oregano, salt, pepper, and a pinch of red pepper flakes. Let simmer 20 minutes. Add chicken and toss to combine.
In a medium skillet over medium heat, heat oil. Add panko and stir until golden and toasted, about 5 minutes.
Place mushrooms on a large baking sheet, stem side up. Spoon chicken mixture into each mushroom, then top with toasted panko, mozzarella, and Parmesan.
Bake until cheese is melty and mushrooms are tender, 30 minutes.
Garnish with basil before serving.
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