What is it about portobello mushrooms that just screams elegance and calls to the epicure! I love working with portobello mushrooms, not just for their flavor but for the perfect use they have in stuffing them! These chicken, bacon and tomato stuffed portobello mushrooms are hearty, sophisticated and elegant, yet flavor packed and homey all at the same time.
I use a lemon and olive oil dressing over these that really marries all the flavors together and balances the dish beautifully. The bacon adds a richness to the dish but the lemon helps cut through that richness so you can keep going back, bite after bite.
This chicken, bacon and tomato stuffed portobello mushroom recipe is perfect for a fancy dinner with friends or a private dinner with those you love. Serve with a fresh salad and some crusty bread and you have a restaurant quality dinner at home in just about 30 minutes!
What you need to make chicken, bacon and tomato stuffed portobello mushrooms:
Serves 2-3 people
- 1 cup cooked white rice
- 1 cup cooked chicken breast – diced, Any cooked chicken breast will work, I used grilled chicken breast that was lightly seasoned with salt and pepper.
- 1/3 cup cooked bacon – diced, bacon bits will work too
- 1/2 cup tomatoes – diced, I used cherry tomatoes sliced in half
- 1/2 teaspoon salt – plus more for seasoning the mushroom and finishing
- Dash of black pepper
- 2 teaspoons olive oil – plus more to season the mushroom
- 2 teaspoons lemon juice
- 1/2 teaspoon garlic powder
- 2-3 portobello mushrooms – I used 2 extra large mushrooms
Instructions
- Preheat oven or grill to 400 F.
- Clean portobello mushrooms by using a damp paper towel and and gently rubbing over the mushroom.
- Remove the stem and dice it up.
- Season mushroom with a drizzle of olive oil and a sprinkle of salt and pepper on the inside.
- In a bowl, add diced mushroom stem, chicken breast, bacon, tomatoes, rice, salt and pepper.
- Stir together and spoon into the mushrooms getting them as full as you can without the ingredients falling out. Place on a slightly greased metal baking sheet.
- In another bowl, whisk together the lemon juice, olive oil, garlic powder and a pinch of salt.
- Drizzle the lemon and olive oil mixture over the tops of the stuffed mushrooms.
- Bake or grill for 20 minutes.
- Remove from heat, serve and enjoy!
If you love stuffed mushrooms like me check out this recipe for bacon stuffed mushrooms that you will love!
- Bacon Stuffed Mushrooms RECIPE HERE
For a delicious mushroom soup check out my mushroom soup recipe below.
- Mushroom Soup RECIPE HERE
Chicken Bacon and Tomato Stuffed Portobello Mushrooms
Ingredients
- 1 cup cooked white rice
- 1 cup cooked chicken breast – diced Any cooked chicken breast will work, I used grilled chicken breast that was lightly seasoned with salt and pepper.
- 1/3 cup cooked bacon – diced bacon bits will work too
- 1/2 cup tomatoes – diced I used cherry tomatoes sliced in half
- 1/2 teaspoon salt – plus more for seasoning the mushroom and finishing
- Dash of black pepper
- 2 teaspoons olive oil – plus more to season the mushroom
- 2 teaspoons lemon juice
- 1/2 teaspoon garlic powder
- 2-3 portobello mushrooms – I used 2 extra large mushrooms
Instructions
- Preheat oven or grill to 400 F.
- Clean portobello mushrooms by using a damp paper towel and and gently rubbing over the mushroom.
- Remove the stem and dice it up.
- Season mushroom with a drizzle of olive oil and a sprinkle of salt and pepper on the inside.
- In a bowl, add diced mushroom stem, chicken breast, bacon, tomatoes, rice, salt and pepper.
- Stir together and spoon into the mushrooms getting them as full as you can without the ingredients falling out. Place on a slightly greased metal baking sheet.
- In another bowl, whisk together the lemon juice, olive oil, garlic powder and a pinch of salt.
- Drizzle the lemon and olive oil mixture over the tops of the stuffed mushrooms.
- Bake or grill for 20 minutes.
- Remove from heat, serve and enjoy!