Chicken Stuffed Portobello Mushrooms

These chicken stuffed portobello mushrooms are filled with a delicious fajita mixture and make for a delicious and easy low carb dinner. The Mexican flavors of chicken, sautéed onions, peppers and cheese go great with the portobello and are easy to make. Each one has only 4.0 grams net carbs but 20.8 grams of protein per serving.

You might also like these keto bacon blue cheese burger stuffed portobellos.

A couple years ago I went on a stuffed portobello mushroom kick. They are a great food for low carb dinners and you can stuff them with all kinds of ingredients. So today I decided to update these keto chicken stuffed portobello mushrooms for an easy and tasty low carb dinner. My husband and I loved them so I’m going to update the keto cheesesteak stuffed mushrooms next week!

I often have fajita vegetables and seasonings on hand and I keep chopped rotisserie chicken on hand in the freezer. This meant that I could put this recipe together quite easy. We don’t eat anything else with it and it’s very satisfying. Plus we eat the leftovers for a quick keto lunch. These are low carb (4g net carbs) but also are high protein (20.8g).

Recipe ingredients and substitutions.

The simple ingredients I used for this recipe were cooked chopped chicken, portobello mushroom caps, onions, bell peppers, tomatoes and cheddar cheese. The spices I used were salt, black pepper, cumin, chili powder and paprika. You can also add a bit of crushed red pepper flakes if you want a bit of heat.

• portobello mushroom caps – These are available at many grocery stores. I notice Aldi carries them more in the summer than winter. You really need to the large caps to fill the chicken mixture so I don’t think you can substitute with regular white button mushrooms unless you diced everything very finely.
• bell peppers, onions and tomatoes – These are the veggies that are usually used in Mexican fajitas. I used grape tomatoes but you can use cherry tomatoes or regular diced tomatoes if you want. I like sweet and green bell peppers but you can also use poblanos, banana peppers, cubanelle peppers, etc.
• cooked chopped chicken – I always have cooked chopped rotisserie chicken in the freezer for dishes like this but you can use leftover chicken or even canned chicken if you want. If you are using fresh chopped chicken you would have to cook it first in the pan before you add the veggies and seasonings. You could also use ground chicken or even beef, pork or shrimp. They all just need to be cooked before baking them in the oven.
• cheddar cheese – I personally like cheddar on my Mexican food but if you want to use mozzarella cheese, pepper jack, Colby Monterey Jack cheese or a Mexican blend cheese you can.

How to clean and bake portobello caps.

1. To prepare the mushroom caps you have to first take out the portobello stem and use a spoon to scrape off all the dark gills. You can chop up the stem and add to the stuffing mixture or discard.
2. Spray with cooking spray or rub olive oil over both sides of the caps and place on a baking sheet with the tops showing.
3. Bake in a 350°F oven for about 10 minutes. Take out and make sure there is not excess water in the cap. Turn over and they are ready to be stuffed.

How to make chicken stuffed portobello mushrooms.

Step 1: Preheat oven to 350°F. Spray a baking sheet with nonstick cooking spray.

Step 2: Prepare the mushroom caps by following the instructions above. While they are baking you can prepare the stuffing.

Step 3: Get out a large skillet and heat to medium high heat. Add the olive oil and when it’s hot add the onions, peppers and tomatoes. Saute for 5 minutes or so until they soften. Then add the cooked chicken and spices to the vegetable mixture. If you want a bit of heat you can also add a bit of crushed red pepper flakes.Mix well and cook for a few more minutes. Take off the stove and let cool for a few minutes.

Step 4: When the mushroom caps are ready to be stuffed. Place them back on the baking sheet but make sure there is no excess water on the baking sheet first. Then place a large spoonful of the fajita mixture to fill the caps. Top with shredded cheddar cheese and then place in the oven.

Step 5: Bake for about 10 minutes or until the cheese has fully melted. Take out and let cool before serving.

Store leftovers in an airtight container. They reheat well in the microwave. Please scroll down to view the printable recipe card.

More stuffed portobello mushroom recipes.

I have quite a few stuffed mushroom recipes on the blog so check them out! Here are my other stuffed portobello mushroom recipes.

• keto Philly cheesesteak
• low carb meatloaf
• keto cauliflower shrimp risotto
• low carb eggs with hollandaise sauce
• low carb bacon blue cheese burger with portobello bun
• keto portobello mushroom chips (not stuffed but a tasty keto snack)

So that is all there is to it. I hope you like the Tex Mex flavor of these chicken stuffed portobello mushrooms. Another quick and easy low carb meal for you that is is also high protein with 20.8 grams of protein.

If you haven’t tried portobellos yet I encourage you to try them. Just find other ingredients that naturally go with mushrooms (like burgers and fajitas) and you won’t be disappointed.  

The nutrition data for 1 serving is 226 calories / 9.8g / 5.4g carbs / 1.4g fiber / 20.8g protein = 4g net carbs