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Portobello mushrooms have a meaty texture and earthy flavor and are rich in nutrients such as B vitamins and various mineral. Their large size makes them perfect for stuffing.

In this recipe they are stuffed with a generous portion of chicken salad and topped with cheese making them perfect to serve for lunch or dinner.

Please see the recipe card below for exact amounts and directions.

Ingredient Round Up

  • Large Portobello mushroom caps
  • Chicken: You can use freshly made chicken breasts, rotisserie chicken or canned chunk chicken breast. I have used all three at one time or another depending on what I have on hand.
  • Celery and onion
  • Ocean Spray Lean Craisins or a similar product of your choice
  • Light Miracle Whip or similar product
  • Panera or Skinny Girl poppy seed dressing

Sodium Alert: The sodium content of this recipe is on the high side. The bulk of the sodium is from the canned chicken I used. If you need to watch your sodium intake, using freshly prepared chicken breasts will reduce sodium by approximately 400 mg.

Making the Stuffed Mushrooms

  • Place the chicken, craisins, chopped celery and onions in a small mixing bowl. Add the Light Miracle Whip and toss together and set aside.
  • Remove the stems from the mushroom caps and wipe them off with a damp paper towel.

  • Trim away some of the flesh around the edges. Brush some of the poppy seed dressing on both sides of the mushrooms. Place them on a paper towel on a microwaveable safe plate and put in the microwave on high for 40 sec to soften them up.

  • Transfer the caps to a foil lined cooking tray. Place half of the chicken salad on each cap.

  • Top the caps with a slice of cheese and pop the tray under the broiler or in an air fryer until the cheese melts and starts to brown. Serve and enjoy.

Serving Ideas

  • Large stuff Portobello mushroom caps can be paired with a side salad and roll or piece of garlic bread and served for lunch or dinner.
  • Need an appetizer for a get together or starter? You can switch to small Portobello mushrooms and make miniature stuffed caps instead.

WW – 4 pt

Note: You can lower the points by switching to shredded fat free cheese.

Chicken Salad Stuffed Portabello Mushroom Caps

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Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: American
Servings: 2
Calories: 252kcal

Equipment

  • chopping board
  • measuring spoons
  • Chef knife
  • small mixing bowl
  • microwaveable plate
  • baking tray

Ingredients  

Chicken Salad

  • 1 12.5 oz can premium chunk chicken breast
  • 2 tbsp chopped onion
  • 2 tbsp chopped celery
  • 20 g Ocean Spray lean craisins
  • 2 tbsp Light Miracle Whip

Portobello Mushroom Caps

  • 1 tbsp Panera poppy seed dressing
  • 2 large Portobello mushroom caps
  • 2 slices Sargento reduced fat Provolone

Instructions

  • Put the canned chicken chunks in a bowl. Add the celery, onion and craisins and toss.
  • Add the Light Miracle Whip and thoroughly mix. Set the chicken salad aside.
  • Remove the stems from the mushroom caps, trim the flesh around the underside and wipe down the mushrooms with a damp paper towel.
  • Baste both sides of the mushroom caps with the poppy seed dressing. Place on a paper towel on a microwaveable plate.
  • Microwave the mushroom caps for about 40 sec. You are looking for them to soften up. They will release a fair amount of liquid. Use a paper towel to wick it away.
  • Transfer the mushroom caps to a foil lined baking tray.
  • Put half of the chicken salad on each mushroom cap. Top with a slice of reduced fat provolone. Pop the mushroom caps under a broiler for 2 - 3 min to melt and slightly brown the cheese. You can use an air fryer instead for this step.

Notes

You can shave 413 mg of sodium off of the recipe by using freshly prepared chicken.
I have used freshly prepared  shredded chicken, rotisserie chicken breast as well as canned chicken breast in the chicken salad. They all worked equally well.
Any cheese, full fat, reduced fat or fat free, can be substituted for the provolone.
Skinny Girl poppy seed dressing can be used in place of the Panera brand.

Nutrition

Serving: 1cap | Calories: 252kcal | Carbohydrates: 18g | Protein: 32g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 88mg | Sodium: 718mg
Tried this recipe?Let us know how it was!
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