Baked Stuffed Portabella Mushrooms
Great as a side dish or a Vegetarian Entree
Stuffed Portabella Baking
Chicken Stuffed Portabella
3 cups Marinara sauce, divided
1/2 cup finely snipped fresh basil leaves
4 portabella mushrooms, each about 4 to 5 inches in diameter
2 cups ground uncooked fresh or thawed frozen Chicken (chopped)
1 to 2 garlic clove(s), peeled and minced
1/3 cup Scallions [green onion], (chopped)
2 tablespoons Green Bell Pepper (chopped),
2 tablespoons Red Bell Pepper (chopped),
2 tablespoons Yellow Bell Pepper (chopped),
1 to 2 tablespoons minced Italian parsley (no stems)
1 teaspoon dried Italian herbs (optional)
Salt and freshly ground black Pepper to taste (optional)
2 cups Shredded Mozzarella or Italian-style 6-cheese blend
1 cup Grated Parmesan or Romano cheese as desired
  1. Preheat over to 350°
  2. In a small bowl, combine marinara sauce and basil, blending well; set aside.
  3. With a sharp knife, remove stems from mushrooms.
  4. Arrange mushrooms, rounded-side-down in a 12 x 8 x 2-inch baking dish and set aside.
  5. In a medium bowl, combine:
    • 1 cup marinara/basil sauce,
    • garlic,
    • green onion,
    • peppers,
    • Italian parsley & Italian herbs.
    • 1 cup Mozzarella/Italian-blend cheese.
    • Salt and Pepper to taste.
    Mix well.
  6. Press mixture onto mushrooms, dividing evenly and fitting each mushroom.
  7. Spoon reserved 2 cups marinara/basil sauce over mushrooms.
  8. Bake, loosely covered with aluminum foil for 20 to 25 minutes or until sauce is bubbly hot.
  9. Sprinkle each lightly with Parmesan or Romano cheese, and continue baking for 6 to 8 minutes or until cheese becomes lightly browned.
  10. Arrange one mushroom atop sauce on each of eight appetizer plates and garnish with sprigs of fresh basil.