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If you’re looking for a simple yet impressive dinner, these Caprese Chicken Stuffed Portobello Mushrooms are about to become your new go-to. Packed with juicy chicken, fresh tomatoes, and a tangy balsamic glaze, this dish brings all the classic Caprese flavors into one hearty, low-carb bite. Plus, it’s baked in portobello mushroom caps — making it both gluten-free and naturally delicious.
If you love mushrooms as much as I do, you’ll also want to try our Instant Pot Mushroom Risotto, this Wild Rice Mushroom Soup, and this Homemade Cream of Mushroom Soup.
Why I Love Caprese Stuffed Mushrooms
I’ve always loved the fresh, simple flavors of a classic Caprese salad — and stuffing them into a hearty portobello mushroom takes it to the next level. This recipe is one of my favorites because it’s easy, satisfying, and feels just a little fancy without the extra work.
Enjoy!
– Becca
Ingredients in Stuffed Mushrooms
See the recipe card for full information on ingredients and quantities.
- Portobello mushrooms: These hearty mushrooms are packed with antioxidants and B vitamins, making them a healthy and flavorful choice.
- Chicken: I like using boneless, skinless chicken breasts. They’re leaner without the skin and easier to prep when there are no bones to deal with.
- Balsamic vinegar: This dark, tangy vinegar adds rich flavor and a touch of sweetness when reduced into a glaze.
How to make Caprese Stuffed Mushrooms
Step 1: Preheat the oven to 425°F.
In a bowl, mix together the chicken, 1 teaspoon of oil, garlic salt, dill, and parsley.
Step 2: Place the mushrooms in a baking pan. Lightly coat them with the remaining teaspoon of oil, and sprinkle a pinch of salt on both sides.
Step 3: Fill each mushroom with the seasoned chicken mixture.
Step 4: Top with halved grape tomatoes, making sure to tuck a few pieces in between the chicken so they stay in place.
Bake uncovered for 20–25 minutes.
Step 5: During the last 5 minutes of baking, make the balsamic glaze – Add the balsamic vinegar and honey to a small saucepan over high heat, stirring until it comes to a simmer. Continue to stir frequently until the mixture reduces and thickens to a glaze-like consistency.
Step 6: Remove the mushrooms from the oven. Sprinkle with fresh basil and a drizzle of the balsamic glaze before serving.
Recipe Tips
- Evenly sized mushrooms = uniform cooking. Try to pick Portobello caps of similar size and thickness.
- Dice the chicken into small, similar-sized cubes so it cooks evenly inside the mushrooms.
- Don’t overstuff — too much filling will make the mushrooms soggy or cause overflow.
Caprese Stuffed Mushrooms FAQs
Cleaning mushrooms is easier than you might think. Here are some easy tips for how to clean portobello mushrooms:
– Do not soak mushrooms.
– Use a damp paper towel or a soft mushroom brush to clean the surface and remove any dirt or debris.
– You can also rinse with cool water and towel dry.
– Remove the stems (they’re edible but they don’t have the best texture or flavor)
– Scrape out the dark brown / black “gills” of the mushroom. (Also edible but they’ll turn everything inside a weird color and get mushy so it’s best to clean them out)
– Use a spoon to clean out the “gill.”
Yes! Using rotisserie (store bought or homemade rotisserie chicken) or leftover cooked chicken works great and saves time. I’d cook the mushrooms by themselves for 15-20 minutes before adding the chicken and tomatoes. Just make sure to season the chicken well before stuffing the mushrooms.
Absolutely. Just leave out the chicken and add extra tomatoes, mozzarella, or even some sautéed spinach or white beans for a protein boost
Make sure the internal temperature reaches 165°F (74°C). The chicken should be white and no longer pink inside.
Healthy Eating Plans
21 Day Fix Containers
Whole Recipe: 5 green containers, 2 red containers, 2 teaspoons
Per Mushroom: 1 1/4 green container, 1/2 red container, 1/2 teaspoon
Weight Watchers Points
This recipe makes 4 servings, and each mushroom is just 2 Points.
2B Mindset
There are no FFCs in these delicious stuffed mushrooms so you can enjoy them on 2B Mindset for any meal – as a lunch or dinner option you can’t go wrong. You could even add these alongside your favorite whole wheat pasta at lunchtime.
If you tried this recipe for Caprese Chicken Stuffed Portobello Mushrooms or any other recipe on my site please leave a rating and let me know how it went in the comments!
Caprese Chicken Stuffed Portobello Mushrooms
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Equipment
- Cutting Board
- Kitchen Knife
Ingredients
- 1 chicken breast cut into bite sized cubes
- 1 tsp olive oil
- 1 tsp garlic salt
- ½ tsp dill dried
- ½ tsp parsley dried
- 4 portobello mushrooms washed, dried, and the stem removed
- 1 tsp olive oil
- 1 cup cherry tomatoes sliced
- ¼ cup fresh basil chopped
Glaze:
- ¼ cup balsamic vinegar
- 2 tsp honey
Instructions
- Preheat the oven to 425 degrees F.
- In a bowl, mix together the chicken, 1 tsp oil, garlic salt, dill, and parsley. 1 chicken breast , 1 tsp olive oil, 1 tsp garlic salt, 1/2 tsp dill, 1/2 tsp parsley
- Next, place the mushrooms in a baking pan and lightly cover the mushrooms with the remaining teaspoon of oil. Sprinkle with a pinch of salt on both sides. 4 portobello mushrooms, 1 tsp olive oil
- 4) Fill each mushroom with the seasoned chicken.
- Add the tomato slices to the mushrooms. Be sure to slide some pieces in between the chicken so they stick. 1 cup cherry tomatoes
- Bake the mushrooms uncovered for 20-25 minutes in the oven.
- During the last 5 minutes of baking add the balsamic vinegar and honey to a sauce pan and heat on high heat while mixing. Let the vinegar come to a simmer. Continue to stir the vinegar until it reduces and thickens to a glaze. 1/4 cup balsamic vinegar, 1/4 cup fresh basil
- Remove the mushrooms from the oven. Sprinkle with the basil and drizzle the balsamic glaze over before serving. 1/4 cup fresh basil
Video
Notes
Nutrition
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Great recipe,but print button doesn’t work
I’m sorry it’s not working for you, it opens a print window for me in Chrome and in Safari.
These were so good! I used precooked rotisserie chicken breast and baked at 400 for 17 mins. Tasted so good!
This is so good . I made it for dinner tonight
Im going to try this with tofu cubed
I was unable to find large portabello caps at the grocery store this time around. Do you have any suggestions on how you would you adapt recipe to make with smaller mushrooms?
I’d make this in a baking dish with the smaller mushrooms, chicken, etc all in one dish. Instead of 20-25 minutes, I’d check it at 15 to see how it’s doing and adjust your times from there!
Thanks! I am about to begin cooking now. I will check back in to let you know how it turns out.
I could eat these stuffed mushrooms every day! They are so hearty and filling, and totally delicious!
We made these for supper, and they were delicious. Perfect for summer dinners. The glaze is to die for!
Does the chicken cook in the oven or do you cook the chicken first ?
The chicken cooks in the oven!
This recipe is so meaty and satisfying and fit my low-carb diet plan PERFECTLY! Thank you!
I loved the taste of those mushrooms, so tender and juicy! Chicken added extra flavor to it.