Caprese Chicken Stuffed Portobello Mushrooms

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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.

Four portobello mushrooms on a baking sheet that have been cooked with chicken and tomatoes and topped with fresh basil and a balsamic reduction.
Becca, author of My Crazy Good Life, standing in kitchen smiling.

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.

A white counter top with bowls of labeled ingredients needed to make Caprese Chicken Stuffed Portobello Mushrooms.
  • 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

A white bowl with diced chicken, oil and seasonings in it.

Step 1: Preheat the oven to 425°F.

In a bowl, mix together the chicken, 1 teaspoon of oil, garlic salt, dill, and parsley.

Four cleaned portobello mushrooms on a parchment lined baking sheet.

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.

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A portobello mushroom stuffed with uncooked diced chicken and seasonings.

Step 3: Fill each mushroom with the seasoned chicken mixture.

A portobello mushroom on a baking sheet that has been stuffed with raw chicken and halved grape tomatoes.

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.

A sauce pan of balsamic vinegar and honey being cooked and stirred with a whisk.

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.

A cooked portobello mushroom stuffed with chicken and tomatoes and topped with fresh basil and a drizzle of balsamic reduction.

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.
Four portobello mushrooms cooked with chicken and tomatoes and topped with fresh basil and a balsamic reduction.

Caprese Stuffed Mushrooms FAQs

How do you clean a portobello mushroom?

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.”

Can I use pre-cooked chicken?

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.

Can I make these vegetarian?

Absolutely. Just leave out the chicken and add extra tomatoes, mozzarella, or even some sautéed spinach or white beans for a protein boost

How do I know when the chicken is done?

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!

Four portobello mushrooms on a baking sheet that have been cooked with chicken and tomatoes and topped with fresh basil and a balsamic reduction.
4.59 from 12 ratings
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Caprese Chicken Stuffed Portobello Mushrooms

Created by: Becca Ludlum
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Approximate Serving Size: 1 stuffed mushroom
Servings 4 Servings
Caprese-style chicken stuffed into hearty portobello mushrooms — juicy chicken, fresh tomatoes, basil, and melted mozzarella for a low-carb, wholesome dinner filled with garden flavor.

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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

If you can’t find large Portobellos, you can adapt — assemble everything (along with the smaller mushrooms) together in a baking dish (rather than stuffing individual caps), and begin checking earlier (e.g. ~15 minutes) for doneness, and adjust as necessary.

Nutrition

Serving: 1Mushroom | Calories: 135kcal | Carbohydrates: 10g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 663mg | Potassium: 614mg | Fiber: 1g | Sugar: 8g | Vitamin A: 278IU | Vitamin C: 9mg | Calcium: 16mg | Iron: 1mg
How we calculate nutrition and diet information on My Crazy Good Life

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Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum

14 Comments

  1. 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?

    1. 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!

      1. Thanks! I am about to begin cooking now. I will check back in to let you know how it turns out.

  2. 5 stars
    I could eat these stuffed mushrooms every day! They are so hearty and filling, and totally delicious!

  3. 5 stars
    We made these for supper, and they were delicious. Perfect for summer dinners. The glaze is to die for!

4.59 from 12 votes (7 ratings without comment)

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